(18th August 2017) 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 travellers. GROW –  an authentic farm-to-table concept, is a product-centric, fresh and sustainable bistro combining old and radical flavours 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 digestivs 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 handmake 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.

For more information please visit www.growbali.com

-ENDS –

This press release was issued by VIM & VIGOUR PR on behalf of GROW. For further information, images, interview requests or media enquiries, please contact:

Lynda Williams:

Lynda@vimandvigourpr.com |+65 8111 0290

Or


Pippa Brindley:

Pippa@vimandvigourpr.com | +65 9739 1164

Editor's notes:

About Chef Ryan Clift

A few years ago, 10 of the world's greatest chefs named Ryan Clift as the gastronomic superstar of tomorrow. Originally from Devizes, Wiltshire, in the United Kingdom, Ryan Clift was immediately drawn to the high energy and atmosphere of the kitchen. Over the course of his 27-year career, Clift has worked with some of the world's best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Benne and Raymond Capaldi. In 1999, he moved to Melbourne as Head Chef of Vue de Monde, one of the Australia's most acclaimed restaurants with Three Hats by The Age Good Food Guide. 

Clift moved to Singapore in 2008 to start his own venture, determined to take modern food and cocktail pairing to a new level. Within a few years of opening, Tippling Club was named as one of Singapore's top restaurants, earning a place in the annual Miele Guide compilations of Asia's Top 20 Restaurants in 2010, 2011 and 2012. This year, Tippling Club debuted at #27 in the prestigious Asia's 50 Best Restaurants and ranked at #11 at Asia's 50 Best Bars. In 2015 Clift, with Spa Esprit Group, created Open Farm Community (OFC). The initiative is in spearheading local farming, connecting the community.   OFC unites local farmers, creative chefs and an innovative spirit in a first-of-its-kind dining concept in Singapore.