Recently opened, The cave by Chef Ryan Clift has been creating a buzz in Bali for its distinguished dining experience.
by Runi Indrani
Bali is known to be the home of endless dining experiences, offering unique flavours, breathtaking locations, bespoke services, and so much more. Amidst it all, The cave by Chef Ryan Clift is in a league of its own with the one-of-a-kind culinary journey it brings.
English-born Ryan Clift developed a passion for the culinary scene when he was young, starting his career when he was 14 years old. He honed his skills around the world, mentored by internationally known and respected chefs such as Marco-Pierre White, Peter Gordon and Emmanuel Renaut. Over the decades, he has established gastronomic destinations and secured countless awards and accolades.
As the culinary director of the restaurant, Ryan puts his trust in the talented Head Chef Tay Chan Yong to be at the helm of The cave kitchen team. Just like the name suggests, the restaurant is hidden inside a natural subterranean cave within the luxurious resort The edge’s property. The cave was discovered during construction of a villa, conserved, and the restaurant built while preserving the natural stalactites and stalagmites inside.
The cave serves a seven-course set menu that can be paired with wine or cocktails upon request. In addition to the libations, the feast is also accompanied by mesmerising video mapping projected onto the textured cave walls. Eight installations are played in between the meals, complemented by ambient music, each narrating a phase of the universe’s creation and evolution – an incredible spectacle inside an out-of-this-world venue.
Paying paramount attention to the highest quality and freshest ingredients, the menu at The cave is very particular and seasonal. The menu is reinvented by Ryan every quarter, with minor changes depending on ingredient availability.
Some of the outstanding dishes that have been served in the past include a savoury doughnut with mushroom puree, pickled mushroom and truffle veil; cured trout belly served on a nori cracker with avocado and radish; and Hokkaido scallop with parsnip, garlic soup and parsley. Also worth mentioning are the unique foie gras cheesecake and hamachi with porcini dashi, wild herbs and kale.
This September, The cave will see a refreshment of the menu with some exciting dishes waiting for you. With distinctive dishes, fine wines, an unrivalled ambience and fantastic shows, it really is hard to beat the dining memories created at The cave by Chef Ryan Clift.
The cave by Chef Ryan Clift at The edge
T: (+62) 3618470700