BLOG POST
The Cave by Chef Ryan Clift: 14th Edition Menu Launch
SHARE
A Subterranean Odyssey of Avant-Garde Gastronomy
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
