Set deep within a natural limestone formation in Uluwatu, The cave by Chef Ryan Clift unveils its latest 10-course tasting menu this October – a masterful exploration of modern gastronomy, global influences, and Balinese flair.
Crafted by the restaurant’s Head Chef Nikhil Sengupta under the creative direction of Chef Clift, the new menu continues to push the boundaries of culinary artistry. Each course is designed as an immersive narrative, celebrating bold textures, flavours, and storytelling that reflect both innovation and place.
“It is an honour to present my very first menu at The cave,” said Chef Sengupta. “My inspiration comes from both global influences and the rich traditions of Bali, where every dish is not only about taste, but about creating an immersive experience that lingers long after the final bite.”
Highlights from the new tasting journey include Crab Taco with enoki mushroom, pistachio, and sour starfruit; Tournedos Rossini, an opulent composition of steak tartare, foie gras, bone marrow, truffle, and egg yolk; and Lawar Plek, a tribute to Bali’s culinary heritage with tuna ceviche, bumbu Bali, coconut, and rice.
The experience continues with refined creations such as Scallops & Watercress, Foie Gras Cannoli, Ocean Trout Bouillabaisse, and Smoked Lamb with cauliflower, before ending with indulgent desserts like Rock Melon Cocktail and a reimagined Mango Sticky Rice.
“The cave is more than just dining – it is an immersive sensory experience,” said Chef Ryan Clift. “This new menu celebrates creativity, precision, and the balance between global gastronomy and Bali’s unique flavours.”
With limited seating and its dramatic subterranean setting, The cave remains one of Bali’s most exclusive and visually striking dining experiences. Guests are encouraged to book early to secure their place at the table for this highly anticipated new chapter in Uluwatu’s evolving culinary scene.
For reservation, contact +62 82144632077 or visit thecavebali.com.