New Delights at The cave

New Delights at The cave

Fried Oyster

The cave by Chef Ryan Clift almost needs no introduction. In the first year it has been open, the restaurant has garnered endless buzz and many rave reviews. With culinary wiz Ryan Clift as the gastronomic mastermind and a real subterranean cave as the location, a dining journey at The cave by Chef Ryan Clift is guaranteed to be an unforgettable one. 

To keep things fresh and relevant, Ryan and his culinary team refresh the menu regularly, with each iteration seemingly more brilliant than the previous one. The latest from The cave by Chef Ryan Clift boasts inspired dishes like fried oyster with fennel purée, apple cider and green apple; as well as butterfish with avruga emulsion, zucchini and herb gel. 

As always, the menu is stellar from the get-go, with light bites including the manchego puff with Javanese salt and truffle powder; and tuna taco with red radish, pickled habanero, avocado and ikura. Long-time diners are sure to be familiar with the delicate tomato water with basil and wasabi. 

The tiger prawn dish holds a rich flavour, showcasing the fresh, premium ingredients. Meanwhile, the foie gras dish this time is paired with spiced wine gel, brioche and red wine meringue. The journey continues with the 48-hour short rib with piccalilli, mustard mousseline and red wine sauce; and a refreshing series of cocktail fruit, lemon tart and sweet treats to wrap up. 

At The cave by Chef Ryan Clift, the delight does not stop at the delicious cuisine as the experience also presents a three-dimensional immersive light installation projected onto the textured cave walls in between courses. Of course, the serene and secluded sensation of dining in a real underground cave is unrivalled. 

The cave by Chef Ryan Clift

at The edge Bali