Dinner in The Secret Cave – Raffles Bali
Monica Tindall
A secret cave bathed in an ethereal glow, where only one couple gets to experience an unforgettable evening each night – this is Dinner in The Secret Cave at Raffles Bali. It’s an exclusive and romantic setting perfect for popping the question, celebrating an anniversary, or creating a magical memory.
The Secret Cave – Raffles Bali
Cocktails & Amuse Bouche
Dinner in The Secret Cave Bali begins with cocktails and an amuse-bouche at The Writer’s Bar, a lovely open-walled location offering views over lush greenery and out to the sea. Today’s cocktail is a Bedegal Sour, based on the local East Indies Pink Pomelo Gin with a touch of Aperol, fresh strawberries, lemon juice and soda water. It’s so named because Bedegal is famous for strawberries. It’s partnered with a duo of small bites, Passionfruit Leche de Tigre and Eggplant Tuna Tart. The first takes inspiration from traditional ceviche marinade but uses the acidity of passionfruit instead of citrus to marinate tiny jicama cubes. The tart is filled with sauteed eggplant, crowned with grilled tuna and finished with black sesame seeds.
As we take our final cocktail sips, we’re asked if we’re ready to be led to The Secret Cave. Yes, we are! Only steps away from the property’s reception, the cave is reached by a candlelit staircase down a slight incline. Inside, there’s more soft lighting, flickering candles, and a table that is dressed for two. Our hostess, Widia, introduces the experience and encourages us to let her know how the pace and ambience can be adjusted to suit our preferences.
The Secret Cave Menu
Water and a bread basket holding soft rolls, mini baguettes, and ciabatta are on our table within seconds of arrival. They’re warm, crusty, soft, and delicious with a light butter spread.
Bedugul Beetroot Variation
The first course is a pretty mound of red beetroot ribbons resembling tagliatelle pasta. Beetroot has also been candied and pickled, and the yellow version has been roasted and strewn over the top with micro greens, blooms, and Oscietre Kaviari caviar. Lastly, a white wine vinaigrette is scooped over upon serving. It’s a guilt-free “pasta” course.
Plaga Heirloom Carrot
The following dish is quite unlike anything I’ve had before, which is saying a lot considering I’ve written articles on well over 5000 restaurants. The plate is centred with a local goat cheese panna cotta imprinted with a decorative orange design. The edges are dotted with rolls of house-smoked Tabanan free-range duck breast, carrot discs, micro greens, and spots of three flavoured gels—stingless bee honey, calamansi, and carrot. It’s fresh and hits our palates in all the right places.
Seafood Risotto
The seafood risotto is a garden-green basil acquerello rice bed with a delicate chew to every bite. It’s topped with grilled octopus, a piece of fish and pink prawn. Crunchy Parmesan cheese chips, pea sprouts, asparagus and confit tomatoes vary the texture. It’s soft on flavour, but breaking up the Parmesan chips and mixing them through adds just the right amount of saltiness. Unlike some risottos that can leave a heaviness in the stomach, this is lighter in weight, leaving us with a little room, ready for the main.
Potato Texture
The main sits on a large black plate with slow-roasted wagyu beef tenderloin done medium-rare, as per the chef’s recommendations. Potatoes in varying textures accompany the beef. Finely chopped cubes form the potato risotto, topped with a potato parcel holding mash. Then there’s a small tower of potato crisps crowned with a king mushroom. A truffle jus is unnecessary, but it’s there if you want to add some earthiness to the dish.
A Sweet Conclusion
I love the twist in the pre-dessert palate cleanser: jamu sorbet! Drawing on Bali’s famous health tonic, the sorbet is made from turmeric, tamarind, and stingless bee honey and is based on a crunchy, seedy granola. The chill and spice reawaken our palates.
A gorgeous sphere of dark chocolate is ringed by a thin line of Valrhona 32% Blond Dulcey pudding, Bedegal strawberries, thin strips of candied ginger and edible flowers in the Raspberry Ginger Dulcey Chocolate. When we break into the sphere, it opens to a creamy middle with a dot of raspberry. The strips of ginger could easily be missed, but make sure you pick up a few pieces. They are fabulous instruments to break up the sweet.
A trio of sugar-free treats may look small but don’t dismiss them. They’re wonderful little bites of expertly crafted coffee truffle, passion chocolate and a dried fruit bar. Delicious.
Dinner in The Secret Cave Bali Review
If you have a special celebration, Dinner in The Secret Cave at Raffles Bali is worth checking out. The exclusive setting is conducive to celebrating special moments, and because you’re the only guests, menus can be highly personalised.
Reasons to book Dinner in The Secret Cave, Raffles Bali: unique and private cave setting for one reservation nightly; warm Balinese service; delicious menu that can be highly personalised; arrive before sunset to enjoy a sundowner and amuse bouche with pretty evening skies.
Dinner in The Secret Cave – Raffles Bali
Jalan Karang Mas Sejahtera 1A Jimbaran
Badung, Bali 80361, Indonesia
+62 361 201 5800 [email protected]
@raffles_bali
Link to Raffles Bali on Google Maps
*Vegan, vegetarian and gluten-free menus available
The Secret Cave Opening Hours
Daily from 6 pm
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This looks like an amazing experience 🙂