GROW strives to create a revolutionary food with a focus on sustainable, artisanal and bespoke elements.

21 August 2017

In collaboration with L Hotel Seminyak, award-winning Chef Ryan Clift, from the famed Tippling Club, Open Farm Community, as well as Ding Dong and Open Door Policy, all established in Singapore, stamps his impressionable brand of produce-centric, fresh and sustainable cuisine to Bali. Featuring artisanal and bespoke elements throughout an eclectic “Bistronomie” menu using mainly locally-sourced products, highlighting Chef Ryan’s diverse influences in a mind-bending Breakfast menu and an All-Day dining, showcasing a flair of refined European techniques with a fusion of culinary influences and flavours.

Steak Tartare – with classic condiments, confit egg and croutons

GROW’s vision is to deliver an authentic farm-to-table dining experience with sustainability and traceability as key to the culinary concept. In many ways, GROW as a concept is a trifold vision and experience: The sustainable dining concept; Ryan’s progression in his career and techniques; and his vision to develop, train and raise the overall standard of his culinary team mainly comprised of Balinese and Indonesians.


Lombok Oysters – natural with lemon or pickled cucumber and parsley or olive oil and black pepper

GROW’s practice in Sustainability involves fresh produce sourced directly from a farm in the highlands of Kintamani, seafood 100% locally sourced and rustic pasta handmade from local semolina.

Bucatini – Homemade pasta with local flower clams, spiced aglio olio sauce and tempura angel hair seaweed

Strozzapreti – Homemade pasta with 48 hours braised oxtail ragout, spinach, parmesan wafers and pea shoots


Combining bold and radical flavours with a simpler style of cooking, the focus is purely on “the ingredients first, then comes taste, texture, temperature, smell and sound” said the master himself.

Basil & Lemon Tart – shortbread, crispy basil and basil ice cream 

Opening Hours: Mon – Sun: 7am – Midnight.



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