© Potato Head

The recent opening of Potato Head Studios, the latest addition to the eponymous and hugely popular hospitality concept on Bali‘s west coast, comes with a new dining venue which signals the company’s first step towards a plant-based philosophy. Nestled in a dome-shaped ground floor space of the OMA-designed complex sits Tanaman, a modern eatery with a sizeable central bar and open kitchen, reflective flooring, and last but not least, pillars adorned with tubular lights. Potato Head has always drawn inspiration from its homeland Indonesia for its many ventures, and Tanaman is no exception. The country’s abundance of native plants has provided its population nourishment and healing of ailments for hundreds of years, and this notion has served as a departure point of its dining concept. Supervised by executive chef Wayan Kresna Yasa who has honed his skills at notable dining establishments in Chicago and New York City, the menu sees a wide selection of dishes using produce sourced from a number of small, sustainable farms on Bali. Many a classic dish has been tweaked, such as Bakso Jamur Goreng a.k.a. Bajagor, coined by the team as a botanical take on Batagor, a traditional West Javanese fried dumpling dish, usually made with mackerel. These crispy dumplings are made with field mushrooms and served with a peanut and sweet soy sauce. The hero dish on the menu is however Rendang Nangka or Jackfruit Rendang which sees young jackfruit caramelised and braised in coconut milk for 16 hours. The fibrous nature of the jackfruit reaches a tender, melt-in-your-mouth consistency, surprisingly similar to pulled beef used in the original spicy and flavourful West Sumatran dry curry. A range of tasty Indonesian desserts, completes the menu.

Tanaman
Potato Head, Jalan Petitenget 51B (Seminyak)
Bali 80361
Telephone: +62 361 4737979
Daily 6-12

© Potato Head