John Hardy Seminyak has unveiled a new Long Table menu that offers a meal experience celebrating the rich diversity of Indonesia’s culinary heritage. Created by Chef Tomy, the sharing multi-course menu bridges nostalgia of early childhood memories with indigenous, unknown ingredients and original recipes, served in an atmosphere overlooking the lawn and temple of the brand’s dramatic gallery.
Inspired by the famous Long Table lunches at John Hardy Workshop and Kapal Bamboo Boutique in Mambal, Chef Tomy challenges himself and his team to create innovative menus built around traditional recipes and ingredients. Beautifully plated, each dish draws on Chef’s close ties with the local fishing and farming community and plays with seasonal produce and the freshest catch of the day.
The meal begins with an amuse-bouche, which varies based on the freshest ingredients available. A welcome drink of “holy water”—a refreshing infusion of local flowers and herbs—sets the tone for the experience. Next, freshly made kerupuk (crackers made from rice and tempeh) are served alongside an assortment of sambals and pickled vegetables.
The main course highlights the flavors of Indonesia’s fishing and farming communities. Signature dishes include Bebek Nyuh Kikir, a garlic-marinated duck fried to crisp perfection and served with betel leaves and coconut floss, and a seafood dish featuring the catch of the day from small-scale fishermen. A vegetable dish, Sayur Belimbing, originating from Penebel, Tabanan, combines starfruit leaves with roasted coconut meat and lontar palm sugar.
The menu also features Serundeng which is shaved coconut toasted dry with garlic, chilies and salted baby krill, hand grinded Kalumpe cassava leaves, duck broth and “Sambal Merah” red chili oil. And end with Nasi Jagung, steamed high grade rice cooked with corn kernels, pandan leaves, lemongrass and salam leaves.
To finish, a traditional es campur—shaved ice with a selection of toppings—is served alongside bite-sized sweets and a choice of coffee or tea. A curated drink pairing menu, inspired by the herbal traditions of jamu, offers options with or without alcohol.
Previously available only for lunch, the Long Table menu is now extended until 9 PM to accommodate dinner guests. The experience is available for groups ranging from 2 to 40 people, with a 24-hour advance reservation required.
The Long Table menu is priced at IDR 600,000++ per person.
With Drink Pairing, IDR 975,000++ per person
John Hardy
Jl. Raya Petitenget, Kerobokan Kelod, Kuta Utara, Badung, Bali 80361
