The team at Out & Out Hospitality, in collaboration with renowned chef Morgan McGlone, has retained the best parts of the local institution Petitenget Cafe 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. The menu takes some of Bali’s most primal cooking techniques and elevates them to deliver elegant, thoughtful and delicious cuisine. In other words: great vibes all ‘round, with some serious culinary technique behind the scenes.
The menu was put together by young Singaporean talent Nicholas Scorpion alongside Australian celebrity chef Morgan McGlone, who has worked the world over in some of its best restaurants. He is known for launching the much-lauded French Bistro at Flinders Inn, award-winning hospitality group Taste of Young Sydney, and the acclaimed Belles Hot Chicken, after several years working at Southern cooking destination Husk in South Carolina and Nashville.
For brunch and during the day, the menu revolves around freshness, vibrancy and health. Think family-style platters, skillets of eggs, amazing wraps and dips, 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 flame-licked shellfish, charred meats, salt-baked and fire-grilled vegetables, oven-fresh flatbreads, and sensational snacks made with the freshest ingredients, all sustainably sourced from the local area
Culinary excellence with good vibes in a spectacular location? Yes, please!