- Experiences
- l. Pura Goa Lempeh Banjar Dinas Kangin Pecatu - Uluwatu, Bali
- Seven-Course Set Menu Lunch at Bali's The Cave Restaurant with The Edge One Eighty Day Club Upgrade Available
Seven-Course Set Menu Lunch at Bali's The Cave Restaurant with The Edge One Eighty Day Club Upgrade Available
Tucked beneath The Edge cliffside resort in Bali, The Cave is a 25,000-year-old natural cavern turned subterranean fine-dining room — and the venue that Bali insiders rate as one of the island’s most unusual culinary settings. Guests descend a hidden staircase into the candlelit cave, where stalactites and crescent walls double as the backdrop for a seven-course tasting menu by Culinary Director Chef Ryan Clift (founder of Singapore’s Tippling Club) and Head Chef Nikhil Sengupta. Before lunch, sip on signature cocktail served in The Parlour bar at The Edge, then descend downstairs into the atmospheric cave restaurant, where live light projections turn the walls into a slowly shifting canvas. For a bit of adventure, explore part of the cave — helmets and lights are provided by the Cave team. The package is offered in two tiers: the Cave Dining experience on its own, or a Cave Dining and One Eighty Pass that adds four hours access post-lunch to The Edge’s cliffside One Eighty day club and pool above, with a IDR600 food and beverage credit included.
Inclusions
- Valid for one adult (12+)
- Seven-course tasting menu lunch at The Cave by Chef Ryan Clift
- Welcome cocktail on arrival served at The Parlour
- Subterranean dining in a 25,000-year-old natural cave with live light projections
- Menu created by Culinary Director Chef Ryan Clift (Tippling Club, Singapore) and Head Chef Nikhil Sengupta
- Lunch sitting only — 12:30pm to 2:30pm
- Optional upgrade for The Edge One Eighty day club post-lunch access for four hours with IDR600 dining credit.
- Upgrade tier includes a four-hour One Eighty Pass with access to The Edge’s cliffside day club and pool
Sample Menu
- Bread & Broth: Milk Bread, Curry Butter, Kombu Seaweed, Dashi
- Pulpo A La Gallega: Octopus, Potato, Pimenton, Olive Oil
- Bebek Betutu: Confit Duck, Sambal Matah, Rice
- Tomato Jelly: Heirloom Tomato, Basil, Wasabi
- Hokkaido Scallops: Champagne Velouté, Perseus No. 2 Caviar
- Foie Gras Éclair: Apple, 8 Spice, Walnut
- Ruby Snapper: Charred Eggplant, Leek, Tomato, Quinoa
- Wagyu Au Poivre: Beef Fillet, Baby Spinach, Béarnaise
- Piña Colada
- Betty Hardeman’s English Trifle: Genoise Sponge, Crème Anglaise, Sherry, Raspberry
Please note: Menu is seasonal and subject to change.