Head chef Tomy Saputra serves up an Indonesian multicourse feast that’s best savored in the company of friends and family.

Facing a tranquil lawn and temple from the ground-floor terrace of John Hardy Boutique and Gallery at Seminyak, The Long Table serves as a calm oasis amid the hubbub of southern Bali’s most stylish neighborhood. Here, the newest Long Table menu continues the jewelry brand’s ethos of blending ancient skills and contemporary innovation in unique ways. Diners can partake in a special meal inspired by the decades-old Long Table Lunch tradition at the John Hardy workshop and Kapal Bamboo Boutique outside Ubud, where over 600 employees are served daily. Featuring a family-style, farm-to-table approach, the multicourse sharing menu highlights Indonesian recipes from across the archipelago, emphasizing locally sourced and seasonal ingredients.

Each of the dishes were conceptualized by head chef Tomy Saputra, a Sumatran with Nias and Chinese heritage who grew up in Jakarta. He brings his memories and personal experiences to the table, offering a fresh take on Indonesia’s culinary traditions while introducing guests to the nostalgic flavors of his childhood. Chef Tomy and his team have made strong connections with local fishing and farming communities to source and showcase produce of the highest quality.

*Left to right:* John Hardy Seminyak’s head chef Tomy Saputra; putting the final touches on a Sumatran grilled beef dish.

Chef Tomy picking bird’s-eye chilies; a plate of tum (vegetables wrapped and grilled in banana leaf). — *Left to right:* Chef Tomy picking bird’s-eye chilies; a plate of *tum* (vegetables wrapped and grilled in banana leaf).

The culinary journey begins with an amuse-bouche of small bites and a welcome drink called “holy water,” a refreshing blend of local flowers and herbs. The next course features freshly made kerupuk — rice and tempeh crackers — complemented by an assortment of sambals and pickled vegetables. For the main course, expect delights such as grilled Sumatran beef fillet marinated in tamarind and fermented soy, the freshest daily catch from local fishermen, and tum, a traditional vegetable dish that’s wrapped and grilled in banana leaf.

The menu also includes jukut kelor mesanten, a lesser-known classic from Canggu made with moringa leaves, coconut broth, and coconut cream boiled inside a young coconut, offering a unique balance of flavors. Heritage rice grown in Bali’s UNESCO-protected landscape of Jatiluwih is cooked with kaffir lime leaves and coconut milk for a savory, lip-smacking result. The meal concludes with a refreshing es campur — shaved ice with a variety of toppings — alongside bite-size sweets served with coffee or tea. Meanwhile, the drinks menu is inspired by the traditional herbal concoctions known as jamu, and offers both alcoholic and non-alcoholic options.

Available daily from 11 am to 9 pm, and priced at IDR 495,000++ per person, the Long Table menu caters for between two to 40 guests, with 24 hours’ notice required. Walk-in diners can order from The John Hardy Legends menu or a selection of à la carte dishes. Call +62 361/9344-244 or +62 811-3811-8004 to reserve your seats at the Long Table.

For more information, visit johnhardy.com.

Coconut and moringa leaves are the star ingredients in the Balinese dish jukut kelor mesanten. — Coconut and moringa leaves are the star ingredients in the Balinese dish *jukut kelor mesanten*.

Freshly caught fish and seafood are spotlighted in one of the main courses of The Long Table menu.

This article was brought to you by John Hardy Bali.

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