Fresh & Sustainable Dining by Chef Ryan Clift

Award-winning Chef Ryan Clift, from the famed Tippling Club and Open Farm Community in Singapore stamps his impressionable brand of produce-centric, fresh and sustainable dining to Bali’s vibrant dining scene.

GROW features artisanal and bespoke elements throughout an eclectic menu serving Ryan’s self-titled “Bistronomy” cuisine using only locally-sourced produce and meats. GROW also brings along Ryan’s signature cocktail program designed by a world class mixologist bespoke for Bali’s unique aura.

With a focus on sustainable, artisanal and bespoke elements, GROW’s eclectic “Bistronomy” cuisine highlights Chef Ryan’s diverse influences in a mind bending Breakfast Menu and an All-Day dining menu which showcases a flair of refined French techniques with a fusion of culinary influences and flavours.

GROW’s practice in Sustainability involves fresh produce sourced directly from a farm in the highlands of Kintamani, meat and seafood 100% locally sourced and rustic pasta handmade from local semolina.

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