Ijen at Desa Potato Head reopens its doors with a new menu to satisfy the taste buds and the greater good.
After a brief hiatus, Ijen at Desa Potato Head is now back and ready to delight anyone taste buds. Located within the sprawling Desa Potato Head, and adjacent to the ever-popular beach club, Ijen’s score in terms of uniqueness is off the chart. For example, this is the first restaurant in Indonesia to commit itself to a zero-waste philosophy.
The stylishly modern design of the restaurant comprises well-thought-out efforts that are environmentally friendly. The menus are made of sustainably harvested paper and recycled truck tyres, the chairs and tables from foam offcuts and recycled wood, the floor a mix of broken plates, drinking glasses and recycled cement, and more. The menu has the tropical island grill as its main theme – with the focus on seafood and vegetables as the ingredients. That said, the team makes sure that every element of every ingredient does not go to waste.
At the helm is talented Chef Daryl Wonorahardjo, who finds inspiration in the daily catch, caught locally on hand-reeled lines. Beyond the freshest and most prolific from the sea and the land, the new menu celebrates responsibly produced ingredients only from trusted suppliers around the Indonesian archipelago.
Highlighting only responsible dining, Chef Daryl and his team have created a new menu to show the true flavours of Ijen. From the Bites menu, the Rilette consists of smoked blue mackerel and fermented potato chips, while the Oysters bring enough acidity with lacto gooseberries and apple vinegar. On the Starters section, find poached prawns cooked with rosella and strawberry relish, or Ravioli with fish and prawn bisque. Meanwhile, the Mains put fish front and centre with mackerel and white fish on offer.
For a complete dining experience, Ijen at Desa Potato Head also has a stunning collection of drinks in its repertoire. Conscious cocktails are shaken and mixed with spirits infused in house. For example, Kaja Gimlet is made using house gin, salted jackfruit cordial, spicy strawberry and pink citrus. For something refreshing, the Temulawak is made of citrus husk vodka, orange arak, pineapple curcuma, honey, citrus and soda.
Anything remaining from the kitchen and bar is composted, fed to pigs at local farms, used in animal feed or fertilizer or recycled. Ijen is now open for dinner only from Thursday to Sunday. Advance reservation is required because seats are limited to follow the government’s regulations of social distancing.
Ijen
Desa Potato Head
Jalan Petitenget, Seminyak
Bali 80361, Indonesia
T: (+62) 3614737979
