Nestled within the Seminyak branch of John Hardy, the sustainable artisanal jewellery boutique, the Long Table presents a new menu that showcases the diversity of Indonesian regional cuisine. Designed to encourage conversation and social dining, the glossy long teak table embodies the sharing-style meals preferred by Indonesians when dining with family and friends.
The open-air dining space overlooks a lush, tiered garden and a terracotta Balinese candi bentar (split gate), offering guests a quiet respite from hot, bustling days. Led by executive chef Tomy Saputra, the modern and wood-fired grill kitchens produce the fragrant aromas of slow-cooked dishes made with herbs, spices, and coconut oil—a sure sign that guests are in for a flavourful Indonesian culinary journey.
“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 the chef. Working closely with small farms and local fishers, the restaurant sources indigenous and locally grown ingredients from across the archipelago.
A New Menu at the Long Table at John Hardy Seminyak
No Indonesian meal is complete without a platter of crispy krupuk and a selection of sambal. Weaving deeply rooted Indonesian culinary heritage with modern cooking techniques, the chef and his team serve excellent charcoal-grilled, line-caught fish; Iga Bakar (Sumatran beef short ribs braised in tamarind and fermented sweet soy sauce broth); Tumis Jantung Pisang (sautéed banana blossoms with leek and smoked fish sambal); Jukut Kelor Mesanten (moringa leaves and coconut soup, cooked inside a young coconut); and Nasi Jeruk (fragrant Jatiluwih rice cooked with kaffir lime leaves and coconut cream).
An herbal cocktail pairing is available to enhance the experience. Try island-inspired cocktails such as Tebu (sugar cane, coconut water, bamboo-infused Coconut Island rum) or the refreshing, grappa-based The Saba.
End the feast with sweet treats such as Kembang Tahu, a beloved street snack made of soft-set soy milk cream in ginger tea caramel. Guests are also treated to a traditional tableside machine producing shaved ice for Es Campur, complete with various toppings and syrups. Last but not least, enjoy small bites of petit four, from fermented cassava doughnuts to handmade Naga chocolate filled with orange and chocolate fondant.
The Long Table at John Hardy Seminyak is open daily for lunch and dinner. It comfortably accommodates between two and 20 guests, making it an ideal spot for a private function.
The new Long Table set menu is priced at Rp600,000++ per person.
The set menu with drink pairing is priced at Rp975,000++ per person
The John Hardy Boutique and Gallery at Seminyak.Jl. Raya Petitenget, Kerobokan, Bali. Tel: +62 361 9344 244/ WhatsApp: +62 811 3811 8004