EXPLORE OUR EXQUISITE SEAFOOD SELECTION: UNIQUE FUSION DISHES AT A TOP RESTAURANT IN BALI
Invites you to embark on a culinary journey that celebrates the ocean’s bounty, artfully prepared to tantalize your senses. Our seafood selection is a testament to our commitment to freshness, innovation, and exquisite flavor combinations.
As a premier restaurant in Bali, we redefine seafood dining by blending global culinary traditions with local Balinese flavors. Our innovative approach and commitment to quality set us apart from other establishments, offering a unique gastronomic experience that delights the senses.
WASABI TUNA TARTARE
WASABI TUNA TARTARE
Our Wasabi Tuna Tartare is a contemporary twist on the classic steak tartare, a dish with roots in early 20th-century French cuisine. In 1984, Chef Shigefumi
Tachibe introduced tuna tartare at Chaya Brasserie in Beverly Hills, substituting raw tuna for beef to accommodate a guest’s preference, thus creating an instant classic.
Wasabi, often referred to as Japanese horseradish, has been integral to Japanese cuisine since the 10th century.
Cultivated for its distinctive pungency and health benefits, it thrives naturally along mountain streams in Japan.
Our dish marries these culinary traditions by combining premium-grade tuna and creamy avocado, finely diced and gently tossed in a delicate wasabi dressing. This exquisite combination is crowned with vibrant microgreens and accompanied by crisp flour chips, offering a delightful balance of freshness and subtle heat. Each bite delivers a symphony of textures and flavors, making it the perfect prelude to your dining experience.
Cultivated for its distinctive pungency and health benefits, it thrives naturally along mountain streams in Japan.
Our dish marries these culinary traditions by combining premium-grade tuna and creamy avocado, finely diced and gently tossed in a delicate wasabi dressing. This exquisite combination is crowned with vibrant microgreens and accompanied by crisp flour chips, offering a delightful balance of freshness and subtle heat. Each bite delivers a symphony of textures and flavors, making it the perfect prelude to your dining experience.
TRUFFLED TAI YUZU ROLL
TRUFFLED TAI YUZU ROLL
Exemplifies the innovative fusion of Japanese culinary traditions with contemporary flavors. This distinctive creation combines sushi rice, succulent crab meat, and fresh raw red snapper (tai), enhanced by the aromatic essence of truffle oil and the citrusy brightness of yuzu. A touch of wasabi adds a subtle heat, while tempura flakes contribute a satisfying crunch, resulting in a harmonious blend of textures and tastes.
PAIRING
PAIRING
To elevate the dining experience, pairing the Truffled Tai Yuzu Roll with an appropriate sake is essential. A premium sake, known for its aromatic bouquet and refined taste, complements the umami depth of the truffle and crab, while its clean finish balances the citrusy notes of yuzu and the subtle heat of wasabi.
PRAWN SALAD
PRAWN SALAD
This dish draws inspiration from the traditional Thai Som Tum, a spicy salad made from shredded unripe papaya. Som Tum is believed to have originated in Laos, where it’s known as Tam Mak Hoong, and has become a staple in Thai cuisine, particularly in the northeastern region of Isaan.
The salad typically combines green papaya with ingredients like chili, lime, fish sauce, and peanuts, creating a balance of spicy, sour, salty, and sweet flavors.
Incorporating wakame, an edible seaweed popular in Japanese cuisine, adds a unique umami depth to the salad. Wakame has been a staple in East Asian diets for centuries, valued for its nutritional benefits and versatility in dishes such as soups and salads.
- King Prawns:
Provide a sweet, succulent taste and firm texture. - Green Papaya:
Contributes a crisp, refreshing crunch with a mild flavor that absorbs the dressing well. - Cashew Nuts:
Add a buttery, nutty flavor and additional crunch. - Wakame:
Imparts a subtle brininess and umami complexity. - Sesame Dressing:
Offers a rich, nutty undertone that ties all the components together, enhancing the overall savory profile.
CRISPY SOFT SHELL CRAB
At Kilo, we take pride in offering innovative dishes that blend diverse culinary traditions. One such creation is our Crispy Soft Shell Crab, served with Compressed Watermelon and a Thai Curry Sauce.
- Soft Shell Crab:
A delicacy in many Asian cuisines, particularly in Japanese and Thai cooking, where the entire crab is consumed due to its soft, edible shell. - Thai Curry:
Known for its complex flavors, Thai curry combines aromatic herbs and spices, creating a sauce that is both rich and vibrant. - Fusion Element:
The addition of compressed watermelon introduces a modern twist, adding a refreshing sweetness that balances the dish’s overall flavor profile.
OCTOPUS A LA PLANCA
OCTOPUS A LA PLANCA
The centerpiece of this dish, Pulpo a la Plancha, is a staple in Spanish gastronomy, particularly in Galicia, where octopus is often boiled and then seared to achieve a tender interior and charred exterior. This preparation is traditionally enjoyed in tapas bars, reflecting Spain’s rich maritime heritage.
By incorporating elements like truffled potato purée and nori crackers, we blend European and Asian flavors, creating a fusion that reflects Bali’s diverse culinary landscape.
Flavor Profile:
This dish offers a harmonious balance of textures and tastes:
- Smoky and tender octopus with a crisp exterior.
- Creamy and earthy truffled potato purée.
- Tangy and herbaceous capsicum chimichurri.
- Crispy and umami-rich nori crackers.
SEARED SCALLOP
SEARED SCALLOP
- Seared Scallops:
A staple in French cuisine, seared scallops are celebrated for their delicate flavor and elegant presentation. - Madras Curry:
Originating from the Tamil Nadu region in South India, Madras curry is known for its vibrant blend of spices, including coriander, cumin, and turmeric, offering a distinctive heat and depth. - Fennel Salad and Cashew Nuts:
Incorporating elements from Mediterranean and Indian cuisines, the fennel salad adds a refreshing crispness, while cashew nuts, prevalent in Indian cooking, contribute a rich, buttery texture.
SALMON TURTURUGA
SALMON TURTURUGA
Salmon Tuturuga with Furikake Rice, Corn Quinoa Urap, and Manado-Style Curry is a harmonious fusion of Japanese and Indonesian culinary traditions, offering a unique dining experience that reflects the rich flavors of Southeast Asia.
Derived from the Indonesian word “tuturuga,” meaning “turtle,” this term is traditionally associated with a rich, spiced curry preparation from the Manado region in North Sulawesi. In our interpretation, we use succulent salmon as the protein, enveloped in a fragrant Manado-style curry sauce that balances heat and aromatic spices.
- Rich and Spicy:
The Manado-style curry provides a robust and fiery backdrop, characteristic of North Sulawesi’s culinary heritage. - Savory Umami:
Furikake seasoning adds depth to the rice, enhancing the overall umami experience. - Sweet and Nutty:
The corn quinoa urap introduces a subtle sweetness and nuttiness, balancing the heat of the curry and adding a pleasant crunch.
GRILLED MARKET FISH
GRILLED MARKET FISH
showcases the delicate flavors of barramundi, complemented by a medley of thoughtfully prepared accompaniments.
We select fresh barramundi, a prized fish known for its mild, buttery flavor and moist, succulent texture. Grilling enhances its natural taste, imparting a subtle smokiness that elevates the dining experience.
Barramundi: Native to the Indo-West Pacific region, including Northern Australia, barramundi has been a staple in Indigenous Australian communities for generations. The name “barramundi” is derived from an Aboriginal language, meaning “large-scaled river fish.”
Flavor Profile:
This dish offers a harmonious balance of flavors and textures:
- Mild and buttery notes from the grilled barramundi.
- Nutty and citrus-infused kasha providing a hearty texture.
- Creamy and earthy white bean purée adding depth.
- Tangy and slightly sweet tamarind dressing enhancing the overall flavor.
Pairing Suggestions:
To complement the nuanced flavors of this dish, we recommend a crisp, medium-bodied white wine such as a Chardonnay or Pinot Grigio. The wine’s acidity and subtle fruit notes harmonize beautifully with the barramundi and its accompaniments, elevating the dining experience.
POACHED LOBSTER ON TRUFFLED RISOTTO
POACHED LOBSTER ON TRUFFLED RISOTTO
Epitomizes culinary luxury, combining the delicate sweetness of butter-poached lobster with the rich, earthy notes of truffle-infused risotto.
This dish draws inspiration from classic Italian cuisine, where risotto serves as a staple, and seafood is often incorporated to highlight regional flavors. The luxurious combination of lobster and truffle reflects a commitment to using high-quality ingredients to create an indulgent dining experience.
The dish offers a symphony of flavors and textures:
- Succulent and sweet notes from the butter-poached lobster.
- Creamy and earthy undertones from the truffle-infused risotto.
- Subtle nuttiness from the freshly grated Grana Padano.
Pairing Suggestions:
We recommend a full-bodied white wine such as a Chardonnay. Its balanced acidity and notes of citrus and oak harmonize beautifully with the lobster and truffle, enhancing the overall tasting experience.
Join us at Kilo Kitchen Seminyak Bali and discover why we stand out among seafood restaurants in Bali.
Our dedication to culinary innovation, quality ingredients, and exceptional service ensures a dining experience that is both unique and unforgettable.
For reservations and to explore our full menu, visit our website: https://kiloseminyak.com/