I joined Due Course Bali's first Providore Series in Seminyak – an invitation-only dining experience celebrating the island's culinary and cultural scenes.
Some of Bali’s most interesting dining experiences aren’t necessarily the ones you can book on a whim. Due Course is exactly that. It’s a new culinary and cultural platform redefining Bali’s dining experience one evening at a time. Founded by four of Seminyak’s dining pioneers – KU DE TA, Mama San, Sangsaka and Kilo – over a casual catch-up, Due Course isn’t your typical chef-collaboration dinner. It’s set to bring together food, culture and the people who make Bali’s creative scene so special.
Due Course’s inaugural Providore Series launched on September 4th, 2026, with a small, guest-list-only evening at KU DE TA. This first event was centred around one very special Balinese ingredient: the heritage black pig. I was lucky enough to make the list, alongside the people who truly care about Bali’s food and creative scene. From the food and drinks to the sunset setting and seriously impressive guest list, here’s what made Due Course’s first edition one to remember – and what I’m hoping comes next.
Key details on Due Course Bali
What: An invitation-only Bali dining experience connecting Bali’s top chefs, local food stories and the island’s creative community.
The concept: Each Providore Series zeroes in on one Bali ingredient or story, with Due Course rounding up the chefs, makers and venues who know the best way to bring them to life.
Founding venues:
KU DE TA – Jl Kayu Aya No. 9, Seminyak.
Mama San – Jl Raya Kerobokan No. 135, Seminyak.
Sangsaka – Jl Pangkung Sari No. 100, Kerobokan.
Kilo – Jl Drupadi No. 22, Seminyak.
Providore Series 01: A celebration of Bali’s heritage black pig
The first Providore Series put Bali’s Black Heritage Pig firmly in the spotlight. After learning about how the breed is raised and preserved, it was time to taste! Chefs Jeremy Hunt, Will Meyrick and Kieran Morland added their signature flair and collaborative style. The result? One dining experience that money simply can’t buy…
Set on two long tables, the culinary powerhouses thoughtfully created a menu for sharing and connecting with fellow diners. Think Balinese laklak made and assembled right in front of you, capicola stuffed in the most delicate tart shell I’ve ever had, heritage blood sausages, and a grilled pork tomahawk which came with fresh herbs, spices and other local Indonesian ingredients.
As a writer and a foodie, I loved that there was a story behind everything I ate, rather than simply a presentation of beautifully plated dishes – although I got that too, thanks to the talented kitchen teams and the impeccably made Kevala tableware! It made every course feel like part of a bigger conversation about Bali’s produce, culinary traditions and the people who keep them alive.
Drinks, sunset and a Seminyak beach backdrop
Held upstairs on the Palm Deck at KU DE TA, the setting was almost impossible to beat. I arrived around sunset, and the view swiftly took my breath away! The drinks followed the same easy, celebratory rhythm. Each dish was paired with the finest wines and cocktails made by the Kilo team. Pours flowed as guests moved between conversations, courses and introductions, creating an atmosphere that felt like a social gathering of Bali-loving friends! Picture an evening where you arrive knowing only a handful of people, but end up chatting to someone new over drinks and bites.
An invitation-only guest list bringing Bali together
Perhaps the most exciting part of Due Course was who was around the table. The inaugural gathering pulled from every corner of the island – hospitality, design, media, fashion – creating a diverse mix of chefs, restaurateurs, designers, creatives and lifestyle influencers – all who help shape the island’s cultural landscape.
There’s something quite special about being in a room where conversations aren’t limited to restaurants. One minute you’re talking about a new dining concept, the next you’re discussing fashion, design, music or the future of Bali. And because Due Course is invitation-only, the guest list feels deliberately curated rather than simply exclusive for the sake of being exclusive.
My final thoughts on Due Course Bali
What I enjoyed most about Providore Series 01 was that Due Course gave food a bigger context. It celebrated Bali’s unique produce while creating a space for chefs, producers and the island’s creative community to connect and exchange ideas. And the best bit? This is only the beginning. Each future Providore Series will focus on a new ingredient, technique, location or piece of Bali’s culture. I’ll certainly be keeping an eye on what Due Course puts on the table next.
More FAQs on Due Course Bali
What is Due Course Bali?
Due Course is a new culinary and cultural platform in Seminyak, Bali, founded by four of the area's dining pioneers: KU DE TA, Mama San, Sangsaka and Kilo. It brings together food, chefs, producers and Bali's wider creative community through a series of invitation-only events called the Providore Series.
What is the Due Course Providore Series?
The Providore Series is Due Course's signature event format. Each edition centres on a single ingredient, product, practice, place or cultural story, bringing together the chefs, producers, artists and venues best suited to explore it. The inaugural edition, held in September 2026, focused on Bali Black Heritage Pig.
Who founded Due Course Bali?
Due Course was founded by four established Seminyak dining venues: KU DE TA, Mama San (led by chef-restaurateur Will Meyrick), Sangsaka (founded by Kieran and Yunika Morland) and Kilo.
Is Due Course Bali open to the public?
No. Due Course events, including the Providore Series, are invitation-only. Guest lists are curated from Bali's hospitality, culture and creative communities rather than open for public booking.
Where was the first Due Course Bali event held?
The first Providore Series took place upstairs on the Palm Deck at KU DE TA in Seminyak, Bali, on Friday, 4 September 2026.
What was the theme of the first Providore Series?
The debut event celebrated Bali Black Heritage Pig, with Anela Purvis of Bali Black Heritage Pigs explaining the breed's preservation and production, followed by dishes from chefs Jeremy Hunt, Will Meyrick and Kieran Morland.