Known for their warm, communal vibes, Kilo was founded with community and social indulgence at their core. Having kept true to their vision over the years, they now return with an evolved flagship concept that amplifies the interactive Kilo experience with new class and grace.
The establishment charms guests with its rustic simplicity, accented with concrete walls and natural fauna. Warm, open communication further highlights the essence and beauty of dining at Kilo.
Inspired by a culture of happiness and fun, the menu takes diners on a cultural trek through Latin America. Featuring a wood-fired parrilla grill at the heart of the house with an open format natural flame kitchen, Kilo uses mainly apple and cherry wood for their aromatic flavours.
Highlights include the Kilo Seafood Ceviche, featuring fresh tuna loin, sea bass and red prawns tossed with cured organic tomatoes, and their Classic Steak Tartare on Confit Potato, made with Australian Wagyu cube rolls.
Having recently acquired a new dry-age machine, be sure to give their dry-aged cuts a go. Amongst them are their 1.1kg Wagyu T-Bone, Australian Angus Rib Eye, and Argentinian Grass Fed Rib Eye.
Then end your night with the sultry 72% Dirty Seduction, perfectly mesmerising with its dark chocolate, hazelnut mousse, and warm chocolate sauce.
For a tipple or two, Kilo’s bar serves an impressive range of unique crafts that inject age-old classics with their own signature twists.
Go for their Tropical Margarita, made with banana and pineapple instead of berries, or have a refreshing Passionfruit Mai Tai, made with passion fruit purée and lime.
To find out more, visit their site here.
A version of this article first appeared on epicure.
