Grow & Grow Up: Award-Winning Chef Ryan Clift Completes Revolutionary Culinary Concept in Bali

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With a subversive selection of bespoke cocktails at new GROW UP venue

Singapore’s award-winning Tippling Club Chef, Ryan Clift, completes his first Balinese dining concept GROW, with the opening of rooftop bar, GROW UP.

Located in the heart of Seminyak with a
distinctly urban edge, Chef Ryan
introduces an entirely new eating and
drinking experience for Bali’s discerning
foodies and international travelers.
GROW – an authentic farm-to-table
concept, is a product-centric, fresh and
sustainable bistro combining old and
radical flavors with a simpler style of
cooking. Upstairs, the new GROW UP is
one of Seminyak’s few rooftop bars and
a pioneer on Bali’s craft cocktail scene, inviting guests to recline into long tropical nights high above the heat with bespoke and progressive cocktail concoctions.

The joint venues are a heartfelt creation of Chef Ryan, who promises to enrich Bali’s food culture with his world-renowned creative flair, refined European techniques and fusion of culinary influences. The multi-generational GROW menu showcases mind-bending breakfasts of Chocolate Quinoa Porridge and Red Beet Crêpes, to all-day dining dishes of Lombok Oysters with pickled cucumber and parsley, Strozzapreti Pasta with 48- hour braised oxtail ragout and Pork Belly with pumpkin puree and masala juice. Desserts include Roast Mango with coconut sorbet and fresh coriander and Carrot Sponge Cake with infused carrots, organic cream cheese and carrot crisp.

Pre-dinner sunset drinks or post-meal digestives are served rooftop, from an inspired and playful GROW UP cocktail menu designed to trigger memories of the past through fine flavours and sultry fragrances. From The Fla-Min-Grow, which combines light and dark rums with lime pineapple juice, beetroot and coconut cream to The Clift – a vodka, lychee, rosemary, lemon and raspberry infusion, Chef Ryan’s disruptive concoctions allure the drinker into an interactive and timeless guest experience.

‘‘The focus is purely on the ingredients first, then comes taste, texture, temperature, smell and sound” said the master himself, Chef Ryan, who refers to his approach as ‘’eclectic Bistronomie”. Together with his passionate and artistic Chef de Cuisine, Italian born Daniele Taddeo, the pair select fresh products directly from a farm in the highlands of Kintamani, source seafood from 100% local waters and hand make wholesome and rustic pasta using local semolina.

GROW Restaurant is open Monday – Sunday from 7am – Midnight. GROW UP Rooftop Bar is open Monday – Sunday from 5.30pm – Midnight.

To celebrate the opening, GROW has introduced a two-course lunch menu for 150,000 IDR and three-course lunch menu for 180,000 IDR, with signature dishes including Fresh Burrata, Roasted Grouper and Cinnamon Thyme Panna Cotta.

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