A new spot is opening up right in the main street of Petitenget. The “green” feeling does not only come from the décor that is soothing and homey but also in their food. We tried it and fell in love with it. The name is Grow.
Ingredients first, then comes taste, texture, temperature, smell and sound,” says award-winning Chef Ryan Clift, and the owner of Grow Bali. His reputation proceeds him, from the famed Tippling Club to the Open Farm Community in Singapore. Now, he is set to stamp his impressionable brand of produce-centric, fresh and sustainable dining to Bali’s vibrant dining and nightlife scene.
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 flavors.
Come to the restaurants and try first hand how Chef Ryan creates magic out of the fresh ingredients. We love his Mum’s recipe for the leek and potato soup, which introduces a beautiful parsley cracker. Then we see another creative take on crackers when he served us the Carpaccio of king fish with crispy nori. But our favorite is the steak tartar with confit egg and charcoal bread that’s just so clean and rich. A simple and perfect entrée.
For the main course, we love his take on the strozzapreti, where he served us pasta with 48 hour braised oxtail ragout, wild thyme and parmesan wafers. For something lighter, go with the confit chicken thigh with garden peas, bacon, lettuce and mint. It’s just sooo good.
To end it on a sweet note, we just love their version of roast mango with coconut sago, coconut sorbet and fresh coriander. Even their lemon tart is enriched with basil on their crispy basil shortbread. Or perhaps you want a taste of their rich frozen chocolate mousse with warm Choco fudge cake and pistachio ice cream. Yum.
The menu at GROW evolves with Bali’s ever-changing seasons and is largely driven by the availability of fresh produce. Using vegetables sourced directly from a farm in the highlands of Kintamani, meat and seafood 100% locally sourced and rustic pasta handmade from local semolina, GROW is all about maintaining the lowest possible carbon footprint. Their vision is to deliver a true farm-to-table dining experience that draws inspiration from fresh produce sourced from local Balinese farmers and fishermen. Sustainability and traceability are key to their whole culinary concept.
Jalan Raya Petitenget No. 8L Seminyak,
Phone: +62 361 894 7908