Within a 25,000-year-old cavern in Uluwatu, dining comes with a sense of theatre before the first course arrives. The cave by Chef Ryan Clift at The edge Bali introduces a new menu that revisits familiar comfort dishes through modern French and Japanese techniques, fermentation, and premium ingredients. Created by Chef Ryan Clift and his culinary team, the 15th edition is offered as a seven- or ten-course degustation at The edge Bali, beneath stalactites transformed by 3D projections.
Among the opening courses in The cave by Chef Ryan Clift’s new menu is Bread & Broth: freshly baked Parker House rolls infused with roasted shallots and garlic, served with beef and roasted shallot butter alongside an oxtail consommé inspired by Sop Buntut. A crisp Parmesan Cannoli holds bluefin tuna belly tartare with crème fraîche, cornichons, lemon zest, and Perseus No. 2 caviar.
Chicken Liver Parfait Mont Blanc pairs silky parfait with chestnut purée, pickled plum, and mulberry gel in a delicate wonton tart, finished with crystallised cocoa nibs and edible gold. The Philly Cheesesteak becomes a crisp choux éclair layered with MB5 Wagyu sirloin carpaccio, caramelised onions, fromage fort, and French onion jus.
Cured Hamachi combines kombu-cured yellowtail with celery salt, spring onion emulsion, squid ink crackers, and virgin Bloody Mary broth. Locally sourced slipper lobster stars in Lobster Thermidor, enveloped in cheese-and-lobster béchamel and finished with a fennel-lobster tuile.
Foie Gras Tiramisu layers black tea- and chai-soaked sponge, mascarpone sabayon, foie gras mousse, pistachios, and crystallised ginger. Black Cod is torched for a caramelised glaze and served with goma-soy broccolini, dashi beurre blanc, and tempura shiso, while Wagyu Beef comes with Bordelaise sauce, a morel mushroom stuffed with sweetbreads, asparagus, and crisp potato terrine.
The dessert course on The cave by Chef Ryan Clift keeps the ending sweet in this new menu with a tableside Nitro Espresso Martini, Bali Soleil, and Cave Rocher. A parallel vegetarian menu includes salt-baked beetroot, heart of palm, carrot Thermidor, and faux foie gras.
“Our vision for this 15th iteration centers on refined comfort paired with pristine island-grown produce,” explains Chef Ryan Clift. “We aimed to capture iconic culinary memories, whether an artisanal philly cheesesteak, comforting local sop buntut, decadent tiramisu and elevate them through modern gastronomy. Presenting a menu within a prehistoric limestone cave demands dishes that match this beautiful venue in impact, technical finesse, and lasting brilliance.”
For this new menu, The cave by Chef Ryan Clift works with Balinese highland farmers for vegetables, micro-greens, and native ingredients, supporting nearby agricultural communities. The meal unfolds with theatrical service and ambient lighting, accompanied by optional vintage wine, signature cocktail, or non-alcoholic elixir pairings.
Daily lunch, afternoon, and dinner seatings are available, with only 22 guests per session; advance reservations are essential.
For more information and reservations, email reservations@theedgebali.com or visit here
