The Cave by Chef Ryan Clift: 14th Edition Menu Launch

The Cave by Chef Ryan Clift is proud to unveil its highly anticipated 14th Edition Menu. Nestled within a natural 25,000-year-old subterranean cavern in Uluwatu, Bali, this new chapter continues to redefine fine dining through a masterful blend of international fundamentals and bold, global pantry accents.

Highlight: The Interactive Drama of the Foie Gras Apple

The centerpiece of the 14th Edition is the "Foie Gras Apple," a dish that epitomizes Chef Ryan Clift’s focus on sensory immersion and "interactive drama".

Diners are invited to visually and texturally disrupt the course by shattering a delicate, crunchy gaufrette chip over a layered canvas of silky foie gras mousse. This rich purée is harmonized with texturized green apples and warm 8-spice salted caramel, creating a juxtaposition of temperatures and textures that resonates within the cave's unique space.

The 14th Edition Experience: Elevated Techniques

The latest evolution takes guests through a meticulous progression of temperatures and textural experiments tailored to the raw environment of the cavern:

● Textural Deception: The Gindara course features a paella-inspired "socarrat" using finely hand-cut squid to mimic the crunch of caramelized rice.

● Interactive Play: The Yuzu Meringue utilizes liquid nitrogen to create an ethereal, frozen siphon foam, releasing dramatic cold vapor as guests exhale.

● Subterranean Comforts: The journey opens with a freshly baked Parker House milk bun served with saffron-garlic Rouille butter and a classic French Bouillabaisse broth poured tableside.

14th Edition Menu Selection

Guests may choose between a 7-course or a more expansive 10-course journey.

Bread & Broth | Milk Bread, Rouille Butter, Bouillabaisse

Asparagus| Mexican-style achiote glaze, pumpkin seed dukkah

Hamachi Tart | Torched Hamachi, soy gel, wonton tartlet

Chicken Liver Parfait (10 course option) |Cognac enrichment, green grape ketchup

Onion Farcie | Amaebi mousseline, soubise, premium caviar

Hokkaido Scallop (10 course option) | Tigre de Leche, black radish, peanut

Foie Gras Apple | Shattered Gaufrette, 8-spice salted caramel

Gindara | Squid ink socarrat, tableside tartar sauce

Duck Katsu | Seven-day dry-aged duck, fermented curry jus

Yuzu Meringue | An ethereal, nitrogen-frozen siphon foam, watermelon sorbet and chili-lime salt.

Pear Strudel Brûlée (10 course option) | Poached pear sphere, warm brûlée mousse

Bounty Paradiso | Deconstructed coconut-chocolate, kaffir lime

Reservation Information

● Lunch Session: 12:30 PM (Tuesday to Sunday)

● Dinner Sessions: 5:30 PM and 9:00 PM (Daily)

● Experience Duration: Approximately 2 to 2.5 hours

Pricing:

○ 7-Course Menu: IDR 2,050,000++ per person

○ 10-Course Menu: IDR 2,500,000++ per person

○ Prices are subject to 21% government tax and service charge.

Essential Fine Print

● Reservations: Strictly required due to the intimate 22-seat capacity. A 50-75% non-refundable deposit is required to secure the seating.

● Dress Code: Smart attire required. No thongs, singlets, or alcohol-branded attire.

● Children: Children under 12 are not permitted during dinner sessions.

● Arrival: Guests are requested to arrive 30 minutes prior to their reservation.

For reservations and inquiries, please contact cave@theedgebali.com or +62 821 4463 2077

The cave by Chef Ryan Clift at The edge Bali

Jl. Goa Lempeh, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361

intouch@theedgebali.com

+62 821-4463-2077

www.theedgebali.com