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The renowned Bali-born jewelry house celebrates its Indonesian heritage via curated flavors and festivities.
<figure id="attachment_140883" aria-describedby="caption-attachment-140883" style="width: 908px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-140883 size-full" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Menu-Dish-and-Asinan.jpg" alt="Putting the final touches on a meat dish at The Long Table; the Asinan cocktail." width="908" height="800" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Menu-Dish-and-Asinan.jpg 908w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Menu-Dish-and-Asinan-300x264.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Menu-Dish-and-Asinan-768x677.jpg 768w" sizes="auto, (max-width: 908px) 100vw, 908px" /><figcaption id="caption-attachment-140883" class="wp-caption-text">Left to right: Putting the final touches on a meat dish at The Long Table; the Asinan cocktail.</figcaption></figure>
John Hardy Seminyak has unveiled the reinvention of its famed Long Table menus. The culinary experience at the boutique and gallery reflects nostalgia for the company’s two-decade history and the innovations of today.
The curated sharing menu created by Executive Chef Tomy Suputra is inspired by Indonesia’s culinary roots. Each item on the menu is crafted to honor local ingredients, creating a delicious journey for locals and global visitors alike. From the rich traditions of hawker carts to beloved family favorites, the Long Table menu combines childhood memories with modern sophisticated taste.
A long communal teak table serves at the centerpiece of the space, giving diners a view of the lush gardens and a traditional Balinese temple, while engendering conversation among visitors.
Chef Tomy follows a philosophy that allows each dish to remain true to its origins, using technology to make them relevant to today’s diners. Setting the tone for the experience is a set of locally-sourced appetizers accompanied by a platter of crackers and traditional sambals—a longstanding tradition across the Indonesian archipelago.
<figure id="attachment_140884" aria-describedby="caption-attachment-140884" style="width: 908px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-140884 size-full" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Iga-Bakar-and-Chef-Tommy.jpg" alt="A plate of iga bakar (grilled beef ribs); chef Tomy Saputra grilling the catch of the day." width="908" height="800" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Iga-Bakar-and-Chef-Tommy.jpg 908w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Iga-Bakar-and-Chef-Tommy-300x264.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Iga-Bakar-and-Chef-Tommy-768x677.jpg 768w" sizes="auto, (max-width: 908px) 100vw, 908px" /><figcaption id="caption-attachment-140884" class="wp-caption-text">Left to right: A plate of iga bakar (grilled beef ribs); chef Tomy Saputra grilling the catch of the day.</figcaption></figure>
Main courses like iga bakar: tender, slow-cooked beef ribs braised in tamarind, sweet soy broth tomatoes, and shallots excite the taste buds with a rich and balanced use of Indonesian spices. For dessert, the hawker-inspired kembang tahu is a soft set cream made from homemade soy milk served alongside a plate of petit fours.
Aside from the imaginative dishes, festive drink pairings add another element of celebration. This refined dining experience reflects John Hardy’s commitment to preserving cultural narratives in innovative ways.
Available from IDR 600,000++ (roughly US$37) per person until February 28, 2025, the Long Table lunch is an ideal opportunity to explore Indonesia’s culinary identity in an intimate, creative setting.
For more information, visit <a href="https://johnhardy.com/en-id/pages/visit-us-in-bali" target="_blank" rel="noopener">johnhardy.com</a>
<figure id="attachment_140885" aria-describedby="caption-attachment-140885" style="width: 1200px" class="wp-caption aligncenter"><img loading="lazy" decoding="async" class="wp-image-140885 size-full" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Lodeh-Kacang.jpg" alt="Lodeh kacang—local peanut, long bean and winged bean poached in coconut cream soup and chili oil." width="1200" height="800" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Lodeh-Kacang.jpg 1200w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Lodeh-Kacang-300x200.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Lodeh-Kacang-1024x683.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Seminyak-Dec-2024-Long-Table-Lodeh-Kacang-768x512.jpg 768w" sizes="auto, (max-width: 1200px) 100vw, 1200px" /><figcaption id="caption-attachment-140885" class="wp-caption-text">Lodeh kacang—local peanut, long bean and winged bean poached in coconut cream soup and chili oil.</figcaption></figure>
This article was brought to you by John Hardy Bali.

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John Hardy Honors Tradition through Revamped Long Table Menus