The St. Regis Bali Resort Wines and Dines

(11/16/2009)

On Tuesday, December 1, 2009, St Regis Bali Resort will usher in the holiday season with a limited-seating 7-course dinner accompanied by fine wines from Chateau Lynch-Bages together with premier wines from other regions, including Cordeillian-Bages, Villa Bel-Air, L'Ostal Caez, Domaine des Senechaux (Chateauneuf du Pape) and Xisto.

Joining the evening and providing a wine commentary will be Jean Michel Cazes, the owner of Chataeu Lynch-Bages. Chateau Lynch-Bages, Grand Cru is one of Haut Medoc's most famous wine-makers in the Bordeaux region, a wine-growing area of France synonymous with outstanding vintages. The Chateau Lynch-Bages label dates from 1855.

The evening commences at 6:30 pm with cocktails at the King Cole Bar while witnessing the St. Regis Nightly Fire Ritual, sipping Billecart Salmon Champagne and sampling delicious canapes.

Dinner commences at 7:30 pm in the Astor Ballroom with the following menu:

Lynch-Bages - Grande Astor Gala Dinner

Amuse

Sweet deep-sea scallops and Ahi tuna tartar spherical of passion fruit vinaigrette, avruga pearls organic greens and sweet basil oil

- Chateau Villa Bel Air Blanc, Graves, Bordeaux 2004 - Sauvignon Blanc & Semillon-

+ + +

Gently poached river lobster tail in a rich brown onion consommé, Parmesan bread crouton, crispy prosciutto and onion jam

- Domaines des Senechaux Chateauneuf du Pape, Cote Du Rhone 2006, Roussanne, Grenache blanc, Clairette & Bourboulenc-

+ + +

Quick-seared red coral trout and Salmon roe served with pink peppercorn and citrus compote blossom honey and red wine reduction, cinnamon emulsion

- Château Cordeillan Bages, Paulliac, Haut Medoc, Bordeaux 1998, Cabernet Sauvignon, Merlot & Cabernet Franc-

+ + +

Cured and roasted duck breast pickled red beetroot, fresh horseradish parfait red beetroot and orange reduction, lemon sea salt

- Château L'Ostal Cazes, La Liviniere, Minervois, Langeduec-Roussilon 2004, Syrah, Mourvedre, Grenache & Carignan-

+ + +

Wagyu beef tenderloin MB7+ done medium shimeji mushrooms and edamame beans smoked bone marrow, black truffle scented port wine jus

- Xisto Roquette E Cazes, Quinta Do Crasto, Douro Valley, Portugal 2003, Touriga Nacional, Touriga Franca & Tinta Roriz-

+ + +

Selection of aged French cheese served with dried fig chutney, preserved lemon and apricot, candied walnuts, walnut bread

- Château Lynch Bages 5iem Grand Cru Classé, Pauillac, Bordeaux 2002, Cabernet Sauvignon, Merlot, Petite Verdot & Cabernet Franc-

+ + +

Warm apple and nougat Douillon homemade vanilla bean ice cream and crunchy Nougatine armagnac and prune compote, sour cream and prune coulis

- Warre's Otima 10 Year Old Tawny Port-

+ + +

St. Regis chocolate truffles

+ + +

Coffee or Tea

+ + +

Digestif and Cigar

The cost for the 7-course menu, cocktail, and paired wines is Rp. 1,700,000 (US$170) net per person.

Seating is strictly limited and reservations are a must.

Telephone ++62-(0)361-300 6414.