“Satisfying demand for the exquisite St. Regis brunch, executive chef Agung Gede and his exemplary culinary team have tailored new brunch experiences for both days of the weekend,” said the resort in a statement.

It said that the gastronomic indulgence beyond expectation, inspired by The Astor’s traditions, was available every Saturday, while Sundays see the luxurious addition of caviar and the Champagne sabrage ritual.

“Starting at 11 a.m., guests are invited to Kayuputi’s Apéritif Bar for pre-brunch drinks with free flow juices and cocktails, including the famed Bali Mary, our local twist on the famed St. Regis signature Bloody Mary,” it said.

The pan-Asian inspired haute cuisine brunch formally starts at noon, with amuse bouche served alongside freshly baked pastries, healthy favorites and curated homemade cured and smoked fish terrine.

The St. Regis Bali Brunch Kayuputi is held on Saturdays, 11 a.m. – 3 p.m., priced at Rp 1.1 million net per person, including one-hour complimentary pre-brunch aperitifs from 11 a.m.  – 12 p.m. at Kayuputi Aperitif Bar, followed by à la carte pass-arounds from 12 p.m. – 3 p.m.

Meanwhile, the Astor Brunch Kayuputi is held on Sundays, 11 a.m. – 3 p.m., priced at Rp 1.5 million net per person, including one-hour complimentary pre-brunch.

“Kayuputi offers an unparalleled view of the glistening Indian Ocean, adding to the lavish and decadent brunch experience, making it truly the finest on the island,” the resort said.

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