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Kiln's Eastern Mediterranean-inspired cuisine is forged in fire and made for sharing.
KILN is brought to you by Out & Out Hospitality, who are behind Singapore’s much-loved venues. Operation Dagger and Oxwell & Co. The menu takes some of Bali’s most primal cooking techniques and elevates them to deliver incredibly elegant, thoughtful and delicious cuisine. The venue has retained the best parts of the local institution Petitenget Restaurant from which KILN has grown: the excellence in brunch and the elegance of the old space, but now fired up to serve discerning locals looking for a good bite and en pointe drinks of an evening, in a lively atmosphere with a dash of mischief and mayhem. In other words: great vibes all ‘round, with some serious culinary technique behind the scenes.
To achieve this, Dejardin and Out & Out’s Founder Ben Jones have assembled an all-star crew. The menu was created by young Singaporean talent Nicholas Scorpion alongside Australian celebrity chef Morgan McGlone. Morgan has worked in some of the world’s best restaurants including Husk in South Carolina and Nashville, as well as launching the much-lauded French Bistro at Flinders Inn, award-winning hospitality group Taste of Young Sydney, and the acclaimed Belles Hot Chicken in Melbourne’s Fitzroy.
For during the day, they’ve designed a menu around incredible brunches where freshness, vibrancy and health are the focus. Think breads, dips, skewers and other dishes built for sharing: family-style platters, skillets of eggs, amazing wraps, and huge selections of salads and fresh vegetables. When the sun goes down, KILN serves the freshest meats, seafood and vegetables, all cooked over fire in its signature copper oven. There's everything: flame-licked shellfish, smoked meats, salt-baked and fire-grilled vegetables with star dishes including red snapper ceviche with tiger’s milk, wood-fired king prawns with fire sauce, juicy BBQ brined half chicken with roasted kale and resting juices, melt in the mouth chargrilled grass-fed ribeye and roasted pine- apple with burnt cream. The freshest ingredients are sustainably sourced from the local area by rising culinary star Nicholas, who’s worked at Singapore’s best restaurants, including Tippling Club and ODP, and now makes his Indonesian debut.
You know KILN’s drinks menu is next level — after all, these are the guys who brought you Operation Dagger, officially ranked the number 21 bar in the world’s top 50 right now. Drinks were designed by Beverage Director Albie Barratt, who’s got over ten years experience working with companies around the world, including the Jamie Oliver group and venues such as Soulshakers, Greenman, and the Big Chill. Signature cocktails include the Shak- en-Up Smoked Pineapple Margarita, the Toasted Pina Colada and the Sumac Bloody Mary. The drinks reflect the food in terms of their smoky and complex but feel-good flavours, created using the most advanced of techniques to glorious effect. During the day there’s fresh and organic homemade sodas, iced teas, presses, juices and KILN’s own blend of biodynamic coffee. The crowning jewels of the evening drinks menu are a range of cocktails that are exotic yet familiar and always surprising twists on the classics.
But what good’s a menu without a bloody stunning venue to enjoy it in? Inspired by the glowing embers of the kitch- en, the interior features a wood-fired oven, a kiln that generates burning wood for the grill, and a spectacular cloud of over 30,000 recycled light-bulbs, creating an atmosphere of smoke, mischief and fun. The overgrown tropical terrace is the perfect place to drink the night away, listening to a mix of rock ’n roll, hip-hop, breakbeat and classics.
Fantastic cocktails with culinary excellence, good vibes and a spectacular location?