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Round Midnight

The St. Regis Bali Resort Debuts the Islandís First Midnight Supper and Celebrates its 5th Anniversary


(5/12/2014)

The St. Regis Bali Resort will host its first exclusive Midnight Supper at the resort’s beachfront Cloud Nine Terrace on May 20th, 2014. This exquisite event is a culmination of the luxury resort’s yearlong, 360-degree celebrations to mark its 5th Anniversary.

Click Image to Enlarge

Having launched island-renowned, premier Wine & Dine events, The St. Regis Bali Resort will once again raise the bar as the island’s “Originator of Concept” with the Midnight Supper. Culinary connoisseurs will have the opportunity to partake in an exclusive experience featuring a ten-course, ten-hand menu collaboration of five outstanding chefs from St. Regis hotels in Asia: Chef de Cuisine Toshifumi Nakahigashi from La Vedutta Italian restaurant at The St. Regis Osaka, Chinese Sichuan Chef de Cuisine Mike Li from The St. Regis Chengdu, Chef de Cuisine Carlo Valenziano from Jojo Italian signature restaurant at The St. Regis Bangkok, Executive Chef Agung Ardiawan and Executive Sous Chef & Chef de Cuisine of Kayuputi restaurant; and  Agung Gede from The St. Regis Bali Resort.

One of the many cherished traditions of the St. Regis brand, the Midnight Supper was established by Caroline Astor, mother of the St. Regis founder and doyenne of the Gilded Age golden society, as the original after-party events of her coveted, intimate gatherings. Traditionally commencing at midnight, they now conclude at this hour.

On May 20th, 2014, the Midnight Supper will commence at The St. Regis Bali Resort with a legendary Champagne sabrage.

Cocktails commence the evening at 7:30 pm in Vista Bar followed by dinner at 8:00 pm at Cloud Nine Terrace.

Midnight Supper
Celebrating 5th Anniversary of St. Regis Bali

May 20, 2014
Cloud Nine Terrace

Pre-dinner drinks at 7:30 pm – Vista Bar
+ + + +
10-Course Dinner at 8:00 pm - Cloud Nine Terrace

Amuse-bouche Fine de claire oyster Sea grapes, jicama Balinese pomelo salsa, salted lime sherbet

Femme, Champagne Duval Leroy, Vertus, France 2000 Chardonnay & Pinot Noir
+ + + +
Blue swimmer crab and classic sturia caviar
Blue swimmer crab tartare in turmeric pickled daikon, citrus – sour cream and classic sturia caviar, lemongrass infused crab bisque with petite salade crostini
By Chef Agung Gede - St. Regis Bali

Femme, Champagne Duval Leroy, Vertus, France 2000 Chardonnay & Pinot Noir
+ + + +
Cold smoked yellow fin tuna
Burrata cheese, soy sauce flavored caponata salad with Japanese wasabi
By Chef Toshifumi Nakahigashi - St. Regis Osaka

Howard Park, Margaret River, Western Australia 2012 Sémillon & Sauvignon Blanc
+ + + +
Kung Pao shrimps
Stir-fried with leek, chili-Sichuan pepper and peanut crumbles
By Chef Mike Li - St. Regis Chengdu

Howard Park, Margaret River, Western Australia 2012 Sémillon & Sauvignon Blanc
+ + + +
Pan seared marbel goby fillet
Braised savoy cabbage, vanilla infused leek velvet, avruga pearls, carrot mousseline and sprinkles of pork crackling
By Chef Agung Ardiawan - St. Regis Bali

M3 Shaw & Smith, Adelaide Hills, South Australia 2009 Sauvignon Blanc
+ + + +
Polpo e patate
Mediterranean octopus, sweet & sour shallot, semi-dried organic tomatoes, capers, lemon potato foam, black olives
By Chef Carlo Valenziano - St. Regis Bangkok

M3 Shaw & Smith, Adelaide Hills, South Australia 2009 Sauvignon Blanc
+ + + +
Roasted Peking duck breast
Served with confit of duck leg, wild mushrooms dumplings, shaved smoked duck foie gras, roasted fig and poivre de cassis infused duck jus
By Chef Agung Gede - St. Regis Bali

Brunello Di Montalcino DOCG, San Polo, Allegrini – Lo Cascio, Italy 2005 Sangiovese
+ + + +
Milk fed lamb lasagna “Fujiyama”
Served with Pecorino cheese foam and fava beans
By Chef Toshifumi Nakahigashi - St. Regis Osaka

Brunello Di Montalcino DOCG, San Polo, Allegrini – Lo Cascio, Italy 2005 Sangiovese
+ + + +
Chengdu marinated fried wagyu beef filet
Classic Dandan noodles and choy sum
By Chef Mike Li - St. Regis Chengdu

Montessu, Agricola Punica, Tenuta San Guido, Isola Dei N., IGT 2009 Carignano, Cabernet Sauvignon & Merlot
+ + + +
Vitello da latte
Milk fed veal loin, black truffle, Jerusalem artichoke fondue, pot braised baby lentils, aged balsamic vinegar, veal jus
By Chef Carlo Valenziano - St. Regis Bangkok

Montessu, Agricola Punica, Tenuta San Guido, Isola Dei N., IGT 2009 Carignano, Cabernet Sauvignon & Merlot
+ + + +
Valrhona caramelia mousse
Exotic meringue, citrus sponge and passion sorbet
By Chef Agung Ardiawan - St. Regis Bali

Domaine de Monteils, Preignac, Sauternes, Bordeaux, French 2010 Sauvignon Blanc, Sémillon & Muscadet
+ + + +
Coffee or tea Mignardises
+ + + +

To complement the festive mood of turning “five” – four lucky diners at the Midnight Supper will win prizes of 2 night stays for two at:
- St. Regis Bangkok
- St. Regis Osaka
- St. Regis Chendgu
- St. Regis Bali

Paired with extraordinary wines hand-selected by Chief Sommelier Harald Wiesmann, the Midnight Supper is available at Rp. 2.500.000 (US$217) net per person and will commence at 7.30 pm with pre-dinner drinks.

To reserve, guests can contact the resort’s director of food & beverage, Agus Sutanto directly at +62 (0)815 58 100 482 or by [Email] .


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