There’s always a certain kind of thrill when one descends to The cave by Chef Ryan Clift. For first-timers, the sheer idea of dining in a millennia-old, subterranean cavern of natural limestone is an easy initial touchpoint of excitement. Though this setting isn’t any less impressive for returning patrons, who might’ve ventured to every nook and cranny possible in this intimate, 22-seater space, they shouldn’t feel complacent. The restaurant’s ever-changing degustation introduces 10 new dishes every four months, inviting epicureans to explore how the kitchen team wield their prowess for modern gastronomic experimentation and stretch the boundaries of fine dining.
Even as the menu enters its 14th edition, the restaurant still hasn’t lost its creative spark, thanks to the collaboration between Culinary Director Chef Ryan and Head Chef Nikhil Sengupta. This iteration highlights an interplay of textures and temperatures, inspired by the morphology of the cavern itself.
The first entrée, Gindara, is one example. It arrives unassuming as a mound resembling charcoal. But as diners dig their knife and fork into it, they would discover that it’s a rich emulsion peppered with chewy hand-cut squid and crunchy bits of socarrat, the layer of scorched rice in a paella. The unctuous black sauce blankets a piece of the flaky fish, while a dollop of zesty tartar sauce brightens the whole dish.
Spicy Watermelon Margarita, a sorbet-style prelude to the dessert, takes things even further with added theatricality. This tropical, fruity riff on the classic cocktail is topped with pebbles of tart, nitrogen-frozen siphon foam, spooned tableside for a foggy effect.
The centrepiece of the menu, however, is Foie Gras Apple. It sees the foie gras, a favourite ingredient of Chef Ryan’s that always finds a place in The cave’s menu, turned into a velvety mousse, highlighting its savoury and slightly tinny notes. Crowning the plate is a crisp gaufrette chip, which guests are invited to shatter before enjoying. Dots of green apple gel cuts through the richness, while a drizzle of eight-spice caramel smoothens each spoonful with a warm finish.
Beyond these new creations, returnees can still find some familiarity in this new cycle. Each meal still opens with a Bread & Broth snack; this time, it pulls from French influences, pairing the house-made milk buns with a bouillabaisse dip. And, while the dessert, Bounty Paradiso, isn’t reminiscent of a past menu item, it’s still a nostalgic flavour profile. Inspired by the namesake British candy bar, one of Chef Ryan’s favourites growing up, it boasts a chocolate tuile shell that holds parcels of chocolate that burst in your mouth to release a silky coconut sorbet.
Though on paper, a seven- or 10-course meal may appear daunting, The cave’s dining experience is designed not to rush through each dish. Instead, diners are given time to properly savour each bite, with intermissions in between to witness the projected light shows that tell the story of cosmic life forms.
If that’s not enough, guests who are celebrating something special are encouraged to indulge a little further with a special package. It includes a decadent chocolate cake enriched with Bourbon vanilla from Madagascar, Kusamba salt from Bali, and a jar of spiced lemon jam extracted from the fruit’s peel, infused with Indonesian aromatics like cinnamon, cardamon, clove, and star anise.
The more you return to The cave, the more you’d notice how it doesn’t rely on the novelty of its location, nor does it change its menu just for the sake of it. Every facet of its offering is carefully planned, creating a dining experience where one can never say they’ve truly seen it all.
HIGHLIGHTS
- Foie Gras Apple, optionally paired with Allegrini Soave from Veneto, Italy
- Gindara, served with an emulsion of hand-cut baby squid and socarrat
- Bounty Paradiso, a coconut-and-chocolate taco inspired by the classic British candy bar
Exquisite Taste Volume 52
The cave by Chef Ryan Clift
at The edge
Jalan Pura Goa Lempeh, Pecatu
Bali 80361, Indonesia
T: (+62) 3618470700
E: cave@theedgebali.com
W: thecavebali.com
IG: @thecavebali
