Arrivals & Departures Seminyak's new farm-to-table restaurant has a rooftop cocktail bar

Photo of Gemma Nisbet

The "fresh and sustainable bistro" and rooftop bar are the latest ventures for English-born chef Ryan Clift, previously head chef at Melbourne's Vue de Monde. 

These days no trip to Seminyak is complete with a very good meal or two (or three), with the bustling Balinese precinct having become well known for its broad range of sophisticated, quality restaurants and bars.

One of the newer additions to that scene comes with a farm-to-table concept, a renowned chef and one of the area's few rooftop bars.

GROW restaurant is a collaboration between the 29-suite L Hotel Seminyak and English-born chef Ryan Clift, who was previously head chef at Melbourne's Vue de Monde and currently heads up the award-winning Tippling Club in Singapore.

Billed as a "product-centric, fresh and sustainable bistro", GROW serves the likes of chocolate quinoa porridge and red beet crepes for breakfast, along with all-day dining dishes such as 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 carrot sponge cake with infused carrots, cream cheese and carrot crisp, and roast mango with coconut sorbet and coriander.

Produce is sourced from a farm in Kintamani in north-east Bali, while meat and seafood are 100 per cent locally sourced and the pasta is handmade from local semolina. In addition, most members of Clift's culinary team are from Bali and elsewhere in Indonesia.

Meanwhile, rooftop bar GROW UP has an open-air terrace and sheltered bar area, and serves small share plates alongside cocktails such as the rum-based Fla-Min-Grow, with lime, pineapple juice, beetroot and coconut cream, and the Clift, which combines vodka, lychee, rosemary, lemon and raspberry.

GROW is currently offering a two-course lunch menu for 150,000 rupiah ($14) and three-course lunch menu for 180,000 rupiah ($17), with dishes including fresh burrata, roasted grouper and cinnamon thyme panna cotta.

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