Nestled within the heart of The edge Bali's lavish grounds, The cave is a place where gastronomy meets adventure in the most remarkable fashion. What's New Bali team were privileged to partake on a sensory journey like no other, exploring the depths of this literal cave to discover a realm where culinary artistry and immersive ambiance converge. Join us as we unveil the secrets of The Cave, where each dish tells a story, and every bite is an invitation to indulge in the extraordinary.
Enchanting Enclave: A Meticulous Culinary Journey at The cave Bali
As we step into The cave at The edge Bali, through a series of eloquent spiral staircases that descend from a circular room on the upper ground, we are instantly swept away by the enchanting ambiance that surrounds us. Tucked within the embrace of nature's own architecture, this subterranean dining experience promises an evening of elevated indulgence unlike any other. From the moment we entered, we knew we were in for a superlative treat.
Gastro-Adventure Begin: The Alluring Seven Courses
The culinary journey begins with an enticing selection of snacks, carefully crafted to awaken the palate and set the stage for what's to come. The Crispy Pancake, with its delicate balance of bechamel, truffle, and egg yolk gel, is a symphony of flavors that delights the senses with each bite. Meanwhile, the Hamachi Tartare offers a burst of umami goodness, complemented by the crunchiness of the cone and the vibrant freshness of bell pepper and finger lime.
Moving on to the seven-course menu curated by the renowned Chef Ryan Clift, every dish is a masterpiece in its own right. Started with the Pea and Mint soup, a celebration of springtime freshness, combines tender squid with a refreshing blend of fresh peas and invigorating mint. Enhanced with a smoky herb rouille and a soft-boiled quail egg, it's a delightful harmony of flavors that transports us to a culinary paradise.
Next, the Miele Feuille presents a decadent symphony of flavors, featuring sumptuous foie gras paired with kumquat, black pepper, and star anise. The richness of the foie gras is perfectly balanced by the luscious blood orange cream, creating a harmony of taste sensations that linger on the palate long after the last bite.
Following the delightful experience of Miele Feuille, guests are treated to a cleverly incorporated break, cheekily labeled as 'Brake' in the official menu. This interlude offers a moment of anticipation before the culinary journey resumes with the first main course: Turbot. A refined seafood delicacy where tender fillets of the titular fish take center stage, accompanied by velvety leek puree and decadent burnt butter. Elevating the dish to sublime heights is the roasted fish jus, extracted meticulously from the whole turbot bone. Each forkful presents an exquisite fusion of flavors, a symphony that mesmerizes the palate and leaves a lasting impression of culinary excellence.
Then immediately after the magnificent Turbot treat, the second main course, Vitello Tonnato, was served. The dish offers a modern twist on the traditional Italian antipasti, with succulent pan-roasted veal tenderloin paired with a tangy cured tuna tonnato sauce. Balanced with a spicy yet earthy Radicchio salad and a dill and preserved lemon juice, it's a dish that delights the senses with its complex layers of flavor and texture.
Before putting the final curtain of the whole meticulous dine, two kinds of Chef Ryan Clift creative desserts act as an excellent wrapper. First, the Olive Oil Sorbet. Combining the bright citrusy notes of yuzu with the subtle herbal aroma of thyme and served on martini glass, it offers a smooth and creamy texture. Enhanced with a hint of gin and paired with a delicate gin jelly, this sorbet serves as a delightful palate cleanser.
Finally, the second dessert and last dish on the whole course, Manjari Ganache, is a true masterpiece, with layers of rich chocolate complemented by the seasonal brightness of fresh strawberries. Each bite is a symphony of taste and texture, leaving a lasting impression that lingers long after the meal is over.
Guests can also opt to upgrade their seven-courses menu into a ten-courses feast, ensuring an even more indulgent and satisfying gastronomic adventure.
Immersive Ambiance: A Feast for the Senses
Upon indulging in each course, we are treated to an immersive light show–6 in total, on the cave's ceiling, adding an extra layer of enchantment to the memorable dining experience. The crisp visual and audio surround system enhances the ambiance, creating a truly unforgettable atmosphere that transports us to another world.
Meticulous attention to detail is evident in every aspect of the dining experience, from the presentation of each dish to the impeccable service. Different cutleries for each course add an extra touch of elegance, elevating the experience to new heights of luxury.
A Marvelous Culinary Endeavor
Our experience at The cave by Chef Ryan Clift at The edge Bali was nothing short of extraordinary. From the innovative menu to the immersive ambiance, every aspect of the dining experience was meticulously curated to create a feast for the senses. For anyone looking to indulge in a truly unique fine dining experience, The cave of The edge is an absolute one-of-a-kind destination. It promises to tantalize the taste buds and ignite the senses in ways we never thought possible.
Jalan Pura Goa Lempeh, Banjar Dinas Kangin, Pecatu, Kec. Kuta Sel., Kabupaten Badung, Bali 80361
Phone: +62 361 847 0700
Website
Instagram