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<p><strong>NEED TO KNOW</strong></p>
<p>John Hardy’s <b data-path-to-node="0" data-index-in-node="13">The Long Table</b> in Seminyak translates the jewelry house’s artisanal DNA into a communal Balinese dining experience. Chef Tomy Saputra celebrates regional flavors through sustainable, local produce, offering seasonal <i data-path-to-node="0" data-index-in-node="229">amuse-bouche</i>, charcoal-seared seafood, and fragrant <i data-path-to-node="0" data-index-in-node="281">Nasi Jeruk</i>. Traditional comforts like moringa soup and braised short ribs fill the teak table, finished with nostalgic hawker-style desserts. Paired with local spirits and wines, this soulful journey offers a sophisticated tribute to Indonesia’s rich culinary heritage.</p>
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<p>Phone: <a href="https://www.google.com/search?q=john+hardy+long+table+seminyak&amp;rlz=1C5GCEM_enSG1098SG1098&amp;oq=john+hardy+long+table+seminyak&amp;gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIKCAEQABiABBiiBDIHCAIQABjvBTIKCAMQABiABBiiBNIBCDQ2NTNqMGo3qAIIsAIB8QUEb75SKybfIg&amp;sourceid=chrome&amp;ie=UTF-8#" data-dtype="d3ph" data-local-attribute="d3ph" data-ved="2ahUKEwiN9vPa9LyTAxWNZWwGHcWHFZ0QkAgoAHoECDQQAg"><span aria-label="Call phone number +62 811-3811-8004">+62 811-3811-8004</span></a></p>
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<p>Address: <a href="https://www.google.com/maps/place/Jl.+Petitenget,+Kerobokan+Kelod,+Kec.+Kuta+Utara,+Kabupaten+Badung,+Bali,+Indonesia/@-8.6764419,115.1539751,17z/data=!3m1!4b1!4m6!3m5!1s0x2dd2470e231eaf11:0x1ccfabf78403837a!8m2!3d-8.6764472!4d115.15655!16s%2Fg%2F11c6c9xr_w?entry=ttu&amp;g_ep=EgoyMDI2MDMyMy4xIKXMDSoASAFQAw%3D%3D">Jl. Petitenget, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali 80361, Indonesia</a></p>
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<p>Email: <a title="Email Us" href="mailto:visit@johnhardy.com">visit@johnhardy.com</a></p>
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<p><a href="https://booking.resdiary.com/widget/Standard/JohnHardyBali/2057?channelCode=SEMINYAKFB?DestinAsian">Reserve a table</a></p>
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<p><span style="font-weight: 400;">What exactly, one might ask, would John Hardy, artisanal jewellery house, have to do with <a href="https://johnhardy.com/?DestinAsian">John Hardy</a>, gastronomic experience? Other than the reassured promise of the Balinese brand’s exceptional calibre of quality, quite a bit in fact, including a long-standing commitment to represent authentic Balinese traditions, craftsmanship, and values of supporting sustainable, locally sourced products. </span></p>
<p><span style="font-weight: 400;">The Long Table, which began as long, ruminative team lunches at the <a href="https://johnhardy.com/pages/visit-us-in-bali?DestinAsian">John Hardy Artisan Workshop</a> in Ubud, is a tribute to Indonesia&#8217;s convivial culture of shared dining. At Bali’s Seminyak, this devotion is carried on by Head Chef Tomy Saputra in the studio-gallery’s open-air space with a seasonal dining experience of wonderfully elevated dishes inspired by regional Balinese flavors that are often overlooked. Local produce is meticulously prepared with time-honored recipes, executed via bold dishes that leave tantalising impressions. For locals, it&#8217;s the taste of home, but for the curious diners new to exploring Bali&#8217;s many facets? A flavorful introduction to a rich, centuries-long heritage. </span></p>
<div id='gallery-1' class='gallery galleryid-154169 gallery-columns-3 gallery-size-full'><figure class='gallery-item'>
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				<a href='https://staging.destinasian.com/john-hardy-long-table-iga-bakar/'><img loading="lazy" decoding="async" width="1800" height="1200" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar.jpg" class="attachment-full size-full" alt="A dish of Iga Bakar at John Hardy Seminyak." aria-describedby="gallery-1-154231" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar.jpg 1800w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar-300x200.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar-1024x683.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar-768x512.jpg 768w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar-1536x1024.jpg 1536w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Iga-Bakar-1568x1045.jpg 1568w" sizes="auto, (max-width: 1800px) 100vw, 1800px" style="width:100%;height:66.67%;max-width:1800px;" /></a>
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				A delicious dish of Iga Bakar.
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				<a href='https://staging.destinasian.com/john-hardy-long-table-atmospheric/'><img loading="lazy" decoding="async" width="1800" height="1200" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric.jpg" class="attachment-full size-full" alt="Local cuisine in an atmospheric setting offers guests a unique experience." aria-describedby="gallery-1-154230" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric.jpg 1800w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric-300x200.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric-1024x683.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric-768x512.jpg 768w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric-1536x1024.jpg 1536w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Atmospheric-1568x1045.jpg 1568w" sizes="auto, (max-width: 1800px) 100vw, 1800px" style="width:100%;height:66.67%;max-width:1800px;" /></a>
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				Local cuisine in an atmospheric setting offers guests a unique experience.
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				<a href='https://staging.destinasian.com/john-hardy-long-table-amuse-bouche-atmospheric/'><img loading="lazy" decoding="async" width="1800" height="1200" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric.jpg" class="attachment-full size-full" alt="A vibrant amuse bouche; guests can enjoy wine and sake pairings." aria-describedby="gallery-1-154229" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric.jpg 1800w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric-300x200.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric-1024x683.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric-768x512.jpg 768w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric-1536x1024.jpg 1536w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Long-Table-Amuse-Bouche-Atmospheric-1568x1045.jpg 1568w" sizes="auto, (max-width: 1800px) 100vw, 1800px" style="width:100%;height:66.67%;max-width:1800px;" /></a>
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				A vibrant amuse bouche; guests can enjoy wine and sake pairings.
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<p><strong>What can diners expect at The Long Table Seminyak?</strong></p>
<p><span style="font-weight: 400;">In the balmy Balinese breeze, expect a spectrum of flavors that represent the surrounding land. A curated sampling of amuse-bouche signals the start of an extraordinary meal in a changing rotation that depends on the day’s produce. The harmonious bites make way for a fresh </span><i><span style="font-weight: 400;">krupuk</span></i><span style="font-weight: 400;"> (fried cracker) platter, enjoyed with the occasional scoop of fiery sambal prepared in a variety of regional recipes.</span></p>
<p><span style="font-weight: 400;">Then, a welcome change of pace with mains that fills the gargantuan teak table from end to end in a riot of colors and textures. From the surrounding waters, Fish of the Day presents line-caught seafood by local fishermen, seasoned simply with local spices and seared over charcoal for pure, unfiltered enjoyment. It’s paired with </span><i><span style="font-weight: 400;">kecombrang</span></i><span style="font-weight: 400;"> (red torch ginger flower) for a delicate showcase of freshness, where fish dishes are soft and succulent, courtesy of the precise, Japanese-informed preparation methods. </span></p>
<p><span style="font-weight: 400;">Elsewhere on the menu, highlights include </span><i><span style="font-weight: 400;">Jukut Kelor Mesanten</span></i><span style="font-weight: 400;">, a traditional soupy comfort originating from Southern Bali, where moringa leaves are gently simmered in a young coconut with coconut broth and coconut cream; and </span><i><span style="font-weight: 400;">Tumis Jantung Pisang</span></i><span style="font-weight: 400;">, banana blossom sauteed with fresh leek and a deliciously moreish smoked fish sambal. </span><i><span style="font-weight: 400;">Nasi Jeruk</span></i><span style="font-weight: 400;">, featuring rice grains harvested from the Jatiluwih paddies, is infused with the fragrant aroma of kafir leaves and coconut cream, serving as the perfectly fluffy vehicle for </span><i><span style="font-weight: 400;">Iga Bakar—</span></i><span style="font-weight: 400;">Sumatran beef short ribs braised in a fragrant soy broth and charred over an open fire for an unmistakable smokiness. A finishing scoop of shaved </span><i><span style="font-weight: 400;">Serundeng</span></i><span style="font-weight: 400;">, coconut flakes toasted with chili, garlic, and salted baby krill, adds a satisfying umami to every dish.</span></p>
<p><strong>What traditional desserts are on the Long Table menu?</strong></p>
<p><span style="font-weight: 400;">As for desserts, Chef Tomy and his team revive hawker-style favourites; sweet reminders of every Indonesian childhood. </span><i><span style="font-weight: 400;">Es Campur</span></i><span style="font-weight: 400;">, scooped and shaved from a traditional dessert cart in a refreshing concoction of syrups and toppings; and </span><i><span style="font-weight: 400;">Kembang Tahu</span></i><span style="font-weight: 400;">, a smooth and silky soy bean pudding typically served warm, and made with homemade soy milk finished with a drizzle of sweet caramel reduced from ginger tea.  </span></p>
<p><span style="font-weight: 400;">Thoughtfully paired to the menu is a curated beverage selection designed to emphasize and elevate distinct ingredients. Unique, spirit-forward concoctions such as Holy Water: Sandat Gin and light rum, flavored with lime, kemangi leaves, and sandat syrup, and The Saba, featuring a fruity, green tea base shaken with locally made Sababay’s grappa (Bali’s first-ever produced grappa), proudly flaunt the island’s growing distillation culture. It will also feature exceptional sake and wines. </span></p>
<p><span style="font-weight: 400;">Plan a stop at <a href="https://booking.resdiary.com/widget/Standard/JohnHardyBali/2057?channelCode=SEMINYAKFB?DestinAsian">The Long Table</a> during your next visit to Bali, where the table is always ready to showcase the island’s spectacular cuisine, whether for grand celebrations up to 40 or intimate dinners just for two. Served daily between 11 am and 9 pm, The Long Table Menu is priced at IDR 680,000++ per person and IDR 1,230,000++ per person with drink pairing. Here, in the midst of Seminyak’s luscious sanctuary, a culinary journey awaits.</span></p>
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<h4><strong>PARTNER CONTENT</strong></h4>
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<p><em>This article was brought to you by DestinAsian and <a href="https://johnhardy.com/pages/seminyak-bali-boutique">John Hardy Boutique &amp; Gallery at Seminyak</a>.</em></p>
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JOHN HARDY BOUTIQUE & GALLERY AT SEMINYAK

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