When does a restaurant stop being interesting? Is it when its novelty wears off after social media sings too much of its praises, or when its longstanding menu has gone stale? These are questions that The cave by Chef Ryan Clift does not need to consider. There is plenty on offer, from its distinctive location to an ever-changing menu that reflects the eponymous globally renowned chef’s skill.
Hidden below the manicured lawns of The edge in Pecatu, Uluwatu, this natural limestone cavern has been carefully transformed into an intimate 22-seat restaurant tucked away from the bustle above. The design preserves the cave’s raw geological beauty while layering in modern sophistication. Overhead, stalactites hang like natural sculptures, and carefully positioned lighting reveals the contours of surrounding stones. The result is a setting both ancient and contemporary. It is immersive, theatrical, and composed. Every detail ensures the environment enhances, rather than distracts from, the culinary journey.
The menu takes diners on a world tour, following a cuisine-blind ethos that draws on various global influences. With Chef Ryan’s creative direction, the food is never a strict play by the book, but rather becomes a way to have fun and challenge the boundaries of cooking. Guests may choose between a seven- or ten-course tasting menu, refreshed every four months to allow discovery with each visit.
Throughout the constantly renewed menu, diners can still expect familiarity within each iteration. One can always find well-known dishes, albeit twisted and reimagined. Examples from the archives include Panna Cotta, Mango Sticky Rice, and Bebek Betutu, transformed into whimsical creations that sometimes do not resemble their original form. Foie gras is also a mainstay ingredient, having appeared as cannoli, eclairs, and even cheesecake.
Exquisite Taste Volume 51
The cave by Chef Ryan Clift at The edge
W: thecavebali.com
IG: @thecavebali
