After 13 successful cycles, The cave by Chef Ryan Clift enters the 14th iteration of its ever-changing menu, bringing even more exciting twists and gastronomic marvels to the subterranean caverns tucked under The edge.
There’s never a dull experience dining at The cave by Chef Ryan Clift. For first-timers, the setting, a 25,000-year-old natural limestone cave tucked beneath the sprawling lawns of The edge, is a visual wonder, especially when lit up by mesmerising audiovisual projections interspersed throughout the multi-course meals. But, even returnees who are more than familiar with this unique terrain are kept on their toes with the menu that changes every four months. This 14th edition of the menu stretches Chef Ryan Clift’s penchant for avant-garde gastronomy into inventive dishes, which guests can sample as a seven- or 10-course lunch or dinner.
Those familiar with the Australian chef’s sensibilities might look forward to a creation that prominently features one of his favourite ingredients, foie gras. It is put front and centre through the highlight dish, Foie Gras Apple. The savoury liver product is turned into a silky mousse, paired with the bright tang of texturised green apples and an eight-spice salted caramel, crowned with a delicate, crunchy gaufrette chip that diners can shatter beforehand for a theatrical flair and textural disruption.
This focus on different textures in one bite, an homage to the cave’s very terrains, is at the core of this new menu. The main course Gindara is one example, which sees finely hand-cut squid cooked to a crisp that is reminiscent of socarrat, the scorched rice found in paella. An interplay of temperatures is also showcased through this menu, represented by the Yuzu Meringue. Served towards the end of the meal, it utilises liquid nitrogen to create a frozen siphon foam over some watermelon sorbet and chilli-lime salt.
Despite all that, this 14th edition menu of The cave by Chef Ryan Clift isn’t something that can be explained. With all its grandeur and theatrical flair, it’s gastronomy arts that warrants firsthand experience. Even then, diners might not catch every minute detail of each dish, allowing for a discovery with every visit.
The cave by Chef Ryan Clift
The edge
Jalan Pura Goa Lempeh, Pecatu
Bali 80361, Indonesia
T: (+62) 82144632077
IG: @thecavebali
