KILO SEMINYAK AT DUE COURSE PROVIDORE SERIES #1
On September 4, Kilo Kitchen Bali joined KU DE TA, Mama San and Sangsaka for the first edition of Due Course: Providore Series.
Hosted upstairs at KU DE TA Seminyak, the evening marked the beginning of a new culinary-cultural platform created by the four restaurants.
Due Course looks at food beyond the finished plate. It traces ingredients back to the people who produce them, the places they come from and the knowledge that shapes the way they are used. What made the first Due Course special was the way each restaurant brought something different to the same evening.
For its first Providore Series, the focus was Bali Black Heritage Pig, where three chefs took on the same ingredient through very different approaches. Jeremy Hunt represented KU DE TA, Will Meyrick brought the perspective of Mama San, and Kieran Morland joined from Sangsaka.
Meanwhile, Kilo came to the table in another way. Our cocktail maestro, Oming Arlin, took her place at the bar and presented a cocktail pairing experience crafted to move with each dish, completing the experience to create a best dining in Seminyak.
There’s A Pour For Every Plate
For the first Due Course event, Kilo created a cocktail pairing to follow the progression of the menu. The idea was simple. Each drink had to work with the dish in front of it.
Oming Arlin is known for her sharp palate and creative approach to drinks. When she develops a pairing, she does not begin by asking which cocktail would simply “go well” with a dish.
She first looks at what is happening on the plate, then decides which pour works best to elevate each dish.
Starting With Screwzudriver
The evening opened with Screwzudriver, paired with canapés by Chef Kieran Morland of Sangsaka.
Made with gin, lemon, fresh orange, honey and cardamom seeds, Screwzudriver is fresh and easy to approach. The ingredients work together to create a bright, balanced opening. For the first drink of the night, that balance was important.
The first pour should wake up the palate and leave you ready for the next bite. That is where Screwzudriver works well.
Alongside the canapés, it acts as a fresh opening rather than a statement that takes over the course.
A Fresh Pause With Grass Thought By Shot
Before the evening moved into its more substantial courses, the palate needed a reset.
For that moment, we served Grass Thought by Shot.
This non-alcoholic signature drink is made with jasmine tea, lychee juice, Kilo’s vanilla syrup, lemon and lemongrass. It is bright and lightly citrusy. There is a soft floral note from the jasmine and lychee. Lemongrass gives it a little freshness, while vanilla rounds everything out.
The drink was paired with a palate cleanser. Served as a shot, it offered a brief reset before the menu moved into its richer courses.
This also represents a good example of how we approach non-alcoholic drinks at Kilo.
They are not treated as an afterthought. They should have their own structure and character. Most importantly, they should still feel like part of the dining experience.
For this course, Grass Thought by Shot gave the palate a fresh starting point before the main part of the menu arrived.
Kilo’s Mule For The Main Course
As the dishes became richer, the cocktail pairing needed more depth too.
For the main course, Kilo served Kilo’s Mule.
The drink is built with mezcal, agave, cucumber, ginger wort and citrus, resulting in a cocktail with more depth than the earlier pairings while remaining fresh enough to drink with food.
A rich bite can be lifted by acidity, softened with fresh cucumber, or carried deeper by the quiet smoke of mezcal. That was exactly the thinking behind Kilo’s Mule.
It had enough depth to stand up to the main course, but it did not cover the flavours on the plate and gave them another angle instead.
The Night Ends With Aged Coconut Rum
The last pairing of the evening was Aged Coconut Rum, served with dessert.
Sometimes, dessert pairings can be tricky. A sweet dessert with an overly sweet drink can quickly become too much. So the goal here was to create something rich and comforting while still keeping enough contrast in the glass.
Aged Coconut Rum is made with aged rum, homemade mandarin liqueur, coconut cream, pineapple, vanilla, and bitters. The rum brings warmth. Warmth from the rum, smoothness from the coconut cream, and acidity from pineapple and mandarin are brought into balance by bitters that keep the sweetness in check.
It is creamy and indulgent, but does not overpower the dessert.
Instead, the drink carries some of the same comforting qualities while bringing enough freshness to keep the final course balanced.
Give What Matters Its Due
Kilo is proud to be one of the founding establishments behind Due Course.
The first Providore Series gave us the chance to collaborate with fellow founding establishments such as KU DE TA, Mama San and Sangsaka in a way that went beyond putting several restaurants in the same room.
For this first chapter, Bali Black Heritage Pig became the starting point, which each kitchen approached it differently and Kilo took its place at the bar. As Due Course continues, so will the possibilities for how Kilo responds to each new chapter. Stay tuned for the next event and discover what Kilo brings to the table, completing the kind of experience you’ll call the best dining in Seminyak.
Thank you to everyone who joined the first chapter of Due Course.
We’ll see you at the next table!
Milad Arsenius