The Taste of Intention
Poached Lobster on Truffled Risotto Where technique meets poetry on a plate.
Looking for the perfect spot for a romantic dinner in Seminyak? At Kilo Seminyak, our food is not rushed; it’s composed with care, curiosity, and a chef’s quiet obsession to elevate something humble into something unforgettable, creating an ideal setting for a special evening.
Our Poached Lobster on Truffled Risotto is a celebration of balance — richness with restraint, comfort with complexity. And at the center of it all is Chef Wayan, whose hands have been shaping the soul of our kitchen for years.
Lobster as It Should Be
We start with freshly sourced spiny lobster — selected with precision by Wayan himself. There’s something reverent in the way he handles each one. No flash. No shortcuts. Just respect for the raw material.
Each lobster is butter-poached — a delicate technique that preserves the tenderness while allowing the sweet ocean flavor to bloom. The result? Silky, juicy meat that practically melts into the risotto.
And this isn’t your standard risotto either.
The Risotto: Simmered with Story
We use arborio rice — slow-cooked in lobster stock that’s made in-house from the shells, infused with aromatics, and layered into the rice ladle by ladle.
No cream. No shortcuts. Just patient coaxing of starch from grain.
Then comes the freshly grated Grana Padano, a gentle sharpness that cuts through the richness.
And finally, a touch of black truffle — not just for luxury, but to deepen the flavor with earth and mystery. What lands on your table is comfort… disguised as fine art.
We believe food should be photographed not because it’s trendy but because it’s earned it.
This dish does exactly that.
A Dish That Came from the Fire, Not the Recipe Book
This plate wasn’t born from a trend or copied , It came from Wayan’s intuition , a cook who knows flavor like a musician knows rhythm.
And that’s what makes this dish special. It’s not just what it is. It’s how it came to be.
Breakdown of a Signature :
- Butter-poached whole lobster tail
- Arborio rice cooked in house-made lobster stock
- Grana Padano, finely grated
- Black truffle oil & essence
- House microgreens + natural citrus emulsion
Milad Arsenius