John Hardy Seminyak has launched a new edition of its Long Table menu, continuing the celebrated dining tradition that began more than two decades ago at the brand’s original workshop in Mambal. The menu, led by Executive Chef Tomy Saputra, brings together flavors inspired by his childhood memories and Indonesia’s rich culinary heritage.
Each meal begins with amuse-bouchées, designed to surprise diners with small bites before unfolding into a sharing-style feast. For Indonesian guests, the menu recalls hawker cart favorites and home-cooked dishes, while international visitors are introduced to the diversity of Indonesia’s ingredients and culinary rituals.
“Each of our menus begins with a memory,” said Chef Tomy. “We start with an ingredient and get creative in ways to prepare it that remain true to the roots of Indonesian food yet spark curiosity and nostalgia.”
The Long Table itself is set in the boutique’s gallery, overlooking lush gardens and a traditional Chandi temple. Dishes are prepared in both a modern kitchen and a wood-fired grill, reinforcing the restaurant’s balance between innovation and tradition.
Highlights of the menu include the fish-of-the-day cooked over coals with kecombrang, Iga Bakar short ribs braised in tamarind and grilled over fire, Tumis Jantung Pisang (banana blossom sautéed with smoked fish sambal), and Jukut Kelor Mesanten, a southern Bali classic prepared with coconut broth and moringa leaves. Staples like Nasi Jeruk, cooked with kaffir leaves and coconut cream, complete the mains.
Desserts continue the journey with Kembang Tahu, a silky soy milk cream paired with ginger tea caramel, cassava doughnuts with palm sugar caramel, and handmade Naga Dragon chocolates. The finale is an Es Campur cart, where shaved ice is topped with syrups and condiments — a nostalgic Indonesian treat.
To accompany the meal, John Hardy Seminyak introduces a series of cocktails and mocktails inspired by jamu, Indonesia’s traditional herbal drinks. Crafted from local herbs and ingredients, the pairings are designed to be refreshing, seasonal, and health-conscious.
Chef Tomy also emphasizes sustainability by sourcing from small farms and fishermen, purchasing the full catch — large and small fish — to reduce waste and encourage creativity in the kitchen. “If it can be eaten, we will find a way to incorporate it into our dishes,” he explained.
The Long Table menu is available daily for lunch and dinner, accommodating 2 to 20 guests. The space can also be booked for private celebrations, making it a destination for those who want to experience Indonesian culinary traditions in an elevated, communal setting
John Hardy Seminyak
Jl. Raya Petitenget, Kerobokan Kelod, Kuta Utara, Badung, Bali 80361
