The cave by Chef Ryan Cliff Unveils its Latest Gastronomic Chapter

The cave by Ryan Clift, Bali’s premier subterranean dining destination, is pleased to announce the debut of its new seasonal menu. Orchestrated by Culinary Director Ryan Clift and Head Chef Nikhil, the new offering is a sophisticated exploration of international flavors, meticulously integrated into the unique geological setting of a 25,000-year-old natural cavern.

This launch reinforces The cave’s commitment to avant-garde gastronomy, presenting a menu that harmonizes classical European techniques with the bold, diverse profiles of Asian and Indonesian cuisine.

The new menu at The Cave is a progressively designed culinary journey, curated by Chefs Clift and Nikhil, that seamlessly transitions through distinct global territories, honoring tradition while embracing modern innovation. This global narrative begins with The Archipelago & Asia, paying homage to its home with Bebek Betutu and drawing on Japanese precision with Hokkaido Scallops and a Yuzu & Matcha finale. It then moves to Continental Sophistication, where French influence is clear in the technical execution of the Wagyu au Poivre and the Foie Gras Éclair. Bold Global Accents introduce vibrant notes, such as a Korean-inspired Shortrib Tostada and a refined Prawn XO in the extended 10-course experience. The journey concludes with Heritage Sweets, a tribute to classic British dessert-making found in Betty Hardeman’s English Trifle.

The Dining Format

To accommodate varying guest preferences, The cave offers two distinct pathways. Both experiences include a 15-minute intermission, providing a moment of reflection amidst the cave's natural formations and immersive projections.

The Lunch Engagement

The 12:30 PM lunch sitting offers a unique opportunity to experience the interplay between the subterranean environment and world-class service. This mid-day service is designed for those seeking an intentional and immersive dining experience that transcends the traditional lunch format.

"Our objective was to create a menu that is as enduring as the cave itself. By bridging the gap between local ingredients and international techniques, Chef Nikhil and I have developed a sequence that is both technically rigorous and soulfully resonant." — Chef Ryan Clift, Culinary Director