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FARM TO TABLE CULINARY EXPERIENCE AT GROW BALI Posted on 31 January 2017.

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FARM TO TABLE CULINARY EXPERIENCE AT GROW BALI

One of Bali’s most attractive qualities is the extensive and varied dining scene. The island’s culinary culture is so impressive that when award-winning Chef Ryan Clift was looking for a place to start his newest venture, Bali’s Seminyak district was the perfect choice. Ryan is the creator of Singapore’s famous Tippling Club, known for its experimental, ultra-progressive cuisine and cocktails, and has worked with some of the world’s best chefs. Over the course of his career, Ryan has defined his desired dining experience to be produce-centric, fresh and sustainable, an idea that sits at the heart of GROW. The delightful and delicious breakfast and all-day dining menus full of the Chef’s self-titled ‘Bistronomy’ cuisine. GROW also flaunts a world-class and mixologist designed signature cocktail menu tailored to complement Bali’s unique aura. Ryan uses a mixture of refined French techniques and other culinary influences and flavours to create a unique dining experience bespoke to Bali. He believes sustainable and traceable practises are essential for delivering the authentic farm-to-table culinary experience he envisioned for GROW. Fresh produce is sourced directly from a farm in the highlands of Kintamani, pasta is handmade from local semolina and all meat and seafood are locally sourced. The menu features both classic and unique dining options, with the breakfast menu ranging from Poached Eggs to Kale and Watercress Soup. The all-day dining and cocktail menus have a similar mixture of familiar and unique flavours, from Steak Tartar to Roast Mango, from a Mai Tai to a Spring Meadow Sour. To see all the menu options and learn more about Ryan Clift’s culinary philosophy, visit the GROW website

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