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In this edition, the new Long Table Menu of John Hardy Seminyak paid tribute to delicate Balinese tradition and classic Indonesian flavors.
<figure id="attachment_143075" aria-describedby="caption-attachment-143075" style="width: 1200px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-143075 size-full" src="https://staging.destinasian.com/wp-content/uploads/Chef-Tomy-Saputra-in-Action.jpg" alt="Head Chef Tomy Saputra in action at John Hardy Seminyak." width="1200" height="800" srcset="https://staging.destinasian.com/wp-content/uploads/Chef-Tomy-Saputra-in-Action.jpg 1200w, https://staging.destinasian.com/wp-content/uploads/Chef-Tomy-Saputra-in-Action-300x200.jpg 300w, https://staging.destinasian.com/wp-content/uploads/Chef-Tomy-Saputra-in-Action-1024x683.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/Chef-Tomy-Saputra-in-Action-768x512.jpg 768w" sizes="(max-width: 1200px) 100vw, 1200px" /><figcaption id="caption-attachment-143075" class="wp-caption-text">Head Chef Tomy Saputra in action at John Hardy Seminyak.</figcaption></figure>
Renowned Indonesian Chef Tomy Saputra once again showcases his culinary artistry with an inspired multi-course sharing menu, adding a fresh chapter to the celebrated Long Table experience by Bali-born jewelry house John Hardy Seminyak.
Rooted in tradition, the innovative menu reimagines home-style recipes with refined techniques and locally sourced ingredients. This approach pays homage to the iconic Long Table lunches at John Hardy’s Workshop and Kapal Bamboo Boutique in Mambal, where every dish honors time-honored skills while supporting local farmers and fishermen. Chef Tomy’s deep ties with Bali’s agricultural and fishing communities ensure that the menu evolves with the seasons, highlighting the freshest catch and finest produce available.
Expect a feast of bold flavors and intricate textures, beginning with a thoughtfully crafted amuse- bouche and a welcome drink of ‘holy water’—a refreshing infusion of local flowers and herbs. The meal continues with crisp kerupuk (rice and tempeh crackers), accompanied by an array of sambals and pickled vegetables.
The main course brings a taste of Bali’s rich culinary heritage, featuring hand-selected ingredients and innovative pairings. Signature highlights include Bebek Nyuh Kikir,  succulent duck enhanced with crispy coconut, and Sayur Belimbing, a delicacy from Penebel, Tabanan, that blends starfruit leaves with roasted coconut and palm sugar.
Guests can also savor the freshest daily catch, sourced from small-scale fishermen, alongside fragrant Nasi Jagung: steamed rice cooked with corn kernels, pandan leaves, lemongrass, and salam leaves. Complementing the meal are traditional sides like Serundeng (toasted coconut with garlic, chilies, and baby krill) and Kalumpe, hand-ground cassava leaves simmered in a rich duck broth with sambal merah.
For a sweet finale, diners are treated to a classic Es campur, a shaved ice dessert with an assortment of toppings, paired with coffee or tea. The beverage selection takes inspiration from Indonesia’s traditional jamu elixirs, offering both alcoholic and non-alcoholic options.
Available daily from 11 a.m. to 9 p.m., the Long Table menu is priced at IDR 600,000++ (US$36.47++) per person or IDR 975,000++ (US$59.26++) with drink pairing. Designed for intimate gatherings and grand feasts alike, the experience accommodates groups of two to 40 guests with a 24-hour advance reservation. 
Secure your place at the Long Table by calling +62 361 9344 244 or +62 811 3811 8004.
For more information, visit <a href="http://johnhardy.com">johnhardy.com</a>
This article was brought to you by DestinAsian and John Hardy Bali.

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