KILN is a bar and eating house where the food is forged in fire and made for sharing, drinks are carefully crafted and best savoured, and good tunes carry through late into the night. Vibrant and bold food that ranges from freshly wood oven baked flatbreads and dips, to charred skewers cooked over coals, to any array of salads, fired vegetables, and fresh seafood and meats. Our copper topped bar and next-level drinks program includes the shaken-up honey-smoked pineapple margarita, the toasted coconut pina colada, the Harissa Bloody Mary, as well as a range of juices and nitro cold drip coffee on tap! KILN is a bar and eating house, where the food is forged in fire and made for sharing, and inspired by the Eastern Mediterranean; the cocktails are carefully crafted and best savoured, and good tunes carry through late into the night. Signature cocktails include the Shaken-Up Smoked Pineapple Margarita, the Toasted Pina Colada and the Sumac Bloody Mary — all inspired by the kiln from which we take our name, and guaranteed to be some of the best on the island. 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 classic wraps and Pides, alongside a selection of healthy and flavoursome salads and fired vegetable dishes. The signature section is our Mezze offer, where diners can pick from 5 sections to build their own meal, with a snack, a bread, a dip, a salad, and a skewer. When the sun goes down, KILN serves the freshest meats, seafood and vegetables, all cooked over fire in its signature copper oven. There’s a classic skewer section, 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!
Born and raised in a small town in Sao Paulo, Chef Nelson Nardocci Neto is a 28 year old chef, acquired a lifelong passion for pure flavours. Growing up in the peaceful small city with his older sisters, Spanish mother and Brazil Italian father, Chef Nelson love for food was born. He was raised on family meals composed of ingredients harvested, hunted or freshly caught from the sea. Chef Nelson began his culinary career in Sao Paulo and Minas Gerais cooking simple and traditional Brazilian recipes. At the age of 19, Nelson enrolled in the culinary school of Sao Paulo and started working as an intern in the town’s greatest restaurants as This experience left the most impact on Chef Nelson’s training in Mediterranean cuisine. After working in different areas of Brazil for six years as an apprentice at Belem do Para (Amazon Forest region), Joao Pessoa (East Coast), Minas Gerais (Center), Nelson started traveling the world to seek new culinary skills and gain experience with different cooking methods in Portugal, Uruguay, Argentina. He then traveled to Bali, Indonesia in 2016 to meet a mentor chef and started to explore Indonesian cooking methods and apprenticed with the late Chef Agung Nugroho. Nelson manages the kitchen at 'Kiln Mediterranean Grill’ in the heart of Seminyak. He’s crafted a rustic and simple menu with the finest Middle Eastern influences full of flavours. He believes the first year of cooking food with a Mediterranean emphasis at KILN brought everything together for him: how to focus on one or two ingredients in a dish and make them shine, how to keep things simple and interesting, and most important of all, how to work with the seasons. Fluent in three languages; Portuguese, Spanish and English, he keeps friends from all walks of life. When he’s not in the kitchen you will find Chef Nelson surfing in Canggu or Uluwatu, riding his motorcycle around Bali to explore the nature and find new produce to work with.