Unique Concept Dining: The cave by Chef Ryan Clift at The edge

Unique Concept Dining: The cave by Chef Ryan Clift at The edge

The cave by Chef Ryan Clift needs almost no introduction. Since the very first year it was opened, the restaurant has garnered endless buzz and many rave reviews. Located in the rugged cliffs of Uluwatu and found within the luxurious confines of The edge, this culinary gem stands as the first subterranean dining destination on the island, offering diners an unparalleled journey in the depths of flavours and ambience

The restaurant boasts a unique and luxurious natural wonderland that was discovered in 2013 during the construction of a new villa. The cave itself is believed to be around 25,000 years old, and after a series of careful renovations to preserve the natural wonder, the space is now welcoming guests for a unique dining experience amongst stalactites and crescent walls lining this natural miracle, with some stalactites measuring over 2.5 metres in length.

With only 22 seats available, this intimate restaurant offers a seven- and 10-course set menu that will satisfy any palate, with Chef Ryan Clift acting as the culinary director. Known to always break barriers in the culinary world, English-born Ryan Clift developed a passion for cooking when he was young. Spanning a career of more than three decades, he honed his skills with some of the world’s most respected chefs, including Marco-Pierre White, Peter Gordon and Emmanuel Renault.

Mont Blanc

Head Chef Tay Chan Yong, a Singaporean native and Ryan Clift’s trusted protégé, is in charge of The cave. By paying paramount attention to the highest quality and freshest ingredients, the menu is a carefully choreographed symphony of tastes and textures, with each course showcasing Chef Ryan Clift’s innovative approach to modern gastronomy. Diners can expect a harmonious blend of locally sourced ingredients, international influences and avant-garde techniques that elevate familiar flavours to new heights.

Pear Cocktail

The menu currently features some delicious standout items, like wagyu pot-au-feu, foie gras Paris-Brest, potato terrine with bone marrow and caviar and amaebi with tigre de leche. Not to mention the numerous house specialities, such as the ox tongue tartlet, the parmesan beignet with caviar and the always-refreshing tomato water made with baby tomatoes, basil and wasabi.

What sets The cave apart is not only its exceptional cuisine but also the interactive nature of the dining experience. Completing the culinary journey is the three-dimensional immersive projector show projected onto the textured cave walls, creating a magnificent spectacle for guests in between courses. The surreal setting creates an experience of a lifetime; add to that the distinctive delicacies, creative cocktails and fine wines, and you’ll be remembering this culinary journey for a long time.  


  • Refreshing take on modern gastronomy
  • A unique dining experience inside a 25,000-year-old cave
  • An immersive three-dimensional projector show

Exquisite Taste Volume 42

The cave by Chef Ryan Clift

The edge

Jalan Pura Goa Lempeh, Pecatu

Bali 80361, Indonesia

T: (+62) 3618470700

E: cave@theedgebali.com

W: thecavebali.com

IG: @thecavebali