JOHN HARDY’S FESTIVE SEASON – THE LONG TABLE NEW MENU

Images courtesy of The John Hardy Boutique and Gallery Seminyak

Inspired by Executive Chef Tomy Saputra’s Childhood Memories

A seat at the legendary long table at John Hardy’s stylish boutique in Seminyak is an opportunity to feast on elevated dishes inspired by Executive Chef Tomy Saputra’s childhood memories. The long table lunch is a celebrated tradition that began at the workshop in Mambal more than two decades ago and continues to evolve at the Seminyak boutique.

Recreating this lunch with a series of elevated dishes at the Seminyak boutique is a labour of passion and nostalgia for our team. Each meal begins with a daily selection of amusing bouchées designed to surprise and delight diners. What follows is a feast of flavours inspired by Indigenous ingredients.

For Indonesian diners, it’s a trip down memory lane to the days of hawker carts and family favourites. For the uninitiated, it’s a journey to the heart of Indonesia’s diverse culinary heritage with a carefully curated sharing menu that shines a light on exotic local ingredients.

This is Indonesian food at its very best highlighting John Hardy’s philosophy of preserving the culture in the most creative ways.

“Each of our menus begins with a memory. 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,” explains Chef Tomy, one of the country’s champions of cultural cuisine.

The long teak table is laid in the gallery below the boutique. Overlooking an extensive garden and traditional Chandi temple, lunch is prepared in the modern kitchen and a traditional wood-fired grill beside the table.

The lunch offers some of the finest Indonesian food you’ll find in Bali, elevated by the creative kitchen team under Chef Tomy’s guidance.

Presented by Som Santoso

“We work closely with small farms and local fishermen to support them and encourage more sustainable ways to grow and utilise ingredients that would otherwise be lost,” continues Tomy.

Small fish are featured on the menu as Tomy buys the whole catch, both small and large fish, to encourage his team to get creative and avoid any waste from the catch. “If it can be eaten, we will find a way to incorporate it into our dishes, ” he explains.

The meal begins with an amuse bouche designed to surprise and delight.
A typical long-table menu begins with beautifully served starters that draw on the day’s produce and fresh ingredients. Chef Tomy and the kitchen team are continually innovating and pushing the boundaries in the kitchen. Let your taste buds be surprised while you discover new and lesser-known Indonesian ingredients.

A platter of Krupuk follows, served with a selection of traditional Sambals, each inspired by culinary traditions from across Indonesia. Smoked tofu from a famed Balinese village is dressed in richly flavoured broth topped with vibrant local flying fish roe, preparing the diner for what lies ahead.

Mains are served sharing-style and include a beautiful, fresh fish of the day cooked over coals, marinated in local spices and kecap manis, and served on a rich coconut curry inspired by Chef Tomy’s island home of Nias in Sumatra. Meltingly tender slow-cooked beef ribs, Iga Bakar, is braised in tamarind and sweet soy broth, tomatoes, and shallots showcasing local beef served alongside grilled eggplant, Terong Bakar, which is beautifully spiced and topped with local peanuts for texture.

An impressive Nasi Kecombrang is a rice dish wrapped in turmeric leaves, lotus leaves, and palm fronds, grilled on an open fire. A dish of local greens, Tumis Pakis, sizzles with garlic, smoked fish and mushrooms to complement Lodeh Kacang, a fragrant soup with long beans and young peanuts is a nod to tradition.

Dessert is a highlight and continues the journey of culinary discovery. A hawker tradition is revived in the silky Kembang Tahu, a soft set cream from homemade soy milk with a light ginger tea caramel. It is served alongside a plate of petit four with bite-sized fermented cassava doughnuts topped with palm sugar caramel and hand-made Naga Dragon chocolates filled with an orange and chocolate fondant.

Nasi Kecombrang | Lodeh Kacang | Iga Bakar

The final flourish is the Es Campur station, a traditional cart that shaves the ice before a host of syrups and toppings are laid on top. It’s a childhood favourite for Indonesians that few can resist.

Tumis Pakis | Terong Bakar

The Drinks pairing is inspired by the tradition of Jamu.
Jamu has been on the menu at John Hardy Boutique since it opened. With a dedicated jamu bar upstairs, cocktails using local herbs have been recreated for this long-table drink pairing. Five paired cocktails or mocktails are offered to complement this menu. “This series of drinks are refreshing and light to reflect the season and to introduce the tradition of jamu in an elevated way. They are not only delicious they’re also healthy,” explains Operations Manager Polly Purser.

The Long Table lunch can be booked every day for lunch or dinner for 2-20 guests and is available for private parties and celebrations. John Hardy Seminyak’s long table is the perfect opportunity to enjoy authentic Indonesian dishes elevated in a beautiful dining space. It is a joy for those who want to relive childhood memories or share an authentic Indonesian culinary journey with holiday visitors.

Book now and treat family and friends to a celebration of the traditions and ingredients that make Indonesia’s food scene part of the living culture.

Jamu | Asinan | Saba | Tebu

The Long Table Menu, IDR 600,000++ per person, offered from Dec 1^st 2024 until Feb 28^th 2025

The John Hardy Boutique and Gallery at Seminyak
Jl. Raya Petitenget, Kerobokan Kelod, Kuta Utara, Badung, Bali 80361
Phone:  +62 (0) 361-9344-244 / +62 (0) 811-3811-8004.
Open daily from 11 am – 9 pm.