Kilo Kitchen at OIA Beach on Al-Kurnaysh Road in Jeddah brings together Latin American and Asian flavors under one roof.
The restaurant sits by the seaside and makes for a quiet escape compared to other busy beachfront spots.
The interior has a clear focus on design and presentation, with a layout that feels deliberate and organized.
However, it is not a casual seaside establishment. The prices reflect the experience and the staff are attentive in explaining the menu and how each dish is prepared.
The starters range from familiar items to unusual creations. I tried the foie gras cigars, which were served with quince paste in a spring roll-shaped pastry.
The classic seafood ceviche featured prawn, calamari, and aji amarillo aioli, with sweet potato chips.
Truffled najel yuzu combined king crab with truffle ponzu and other components, while the chicken tsukune skewers arrived on dry ice, coated with a ginger-based sauce and crispy quinoa.
The starters continued with burrata served alongside homemade bread, and a drizzle of crispy chili oil keeping the flavors fresh.
The beef birria taco stayed true to Mexican tradition, with tender beef braised in a broth of chili peppers, tomatoes, onion, garlic, and seasoning.
Dipping it in the birria sauce added an extra layer of flavor that completed the experience.
For mains, the black rice with baby squid and garlic aioli was consistent in flavor and a must-try.
The Australian wagyu tenderloin was perfectly cooked and juicy, served with a variety of sauce options including chimichurri, truffle jus, and fermented miso, alongside mashed potatoes.
Vegetarian options like roasted beetroot with feta yogurt and burnt maple-glazed carrots provided alternatives, though they lacked the depth of the meat and seafood dishes.
Desserts and drinks stood out for their creativity. I tried the Bounty bar tart, which combined chocolate and coconut in layers with lemongrass gel and caramelized white chocolate; the yuzu posset, pairing blueberry, vanilla, and thyme for a tangy-sweet balance; and the “textures of red berries,” featuring yogurt mousse, white chocolate, and vanilla for a creamy and fruity mix.
The house-made drinks were elaborate and flavorful, though some combinations felt overly complex.
Check @kilojed for more information.
