Tanaman’s innovative culinary concept is now open inside the new OMA-designed Potato Head Studios. The menu pays tribute to the family kitchens, street vendors and warungs across the archipelago, merging familiar flavours with progressive techniques.
The inspiration behind Tanaman was derived from the native plants of Indonesia, which have powered the islands for centuries, filling plates, healing ailments and nourishing millions. The produce used in all of the dishes is sourced directly from a handful of small, spray-free farms in Bali’s interior and the chefs have drawn on their fondest childhood memories to create a menu that reflects Indonesia’s ancient culture, which is heavily connected to Mother Earth.
Dishes are refined and nostalgic: a creative, plant-based take on Indonesia’s most loved comfort food. Some are recognisable classics, others have been slightly reimagined to showcase vegetarian cooking in a fresh light, steering away from soy-based proteins and playing with the versatility of roots, pulses, fruits and fungi. Drinks, created by the talented in-house mixology team, showcase Indonesia’s rich umbrella of health tonics, juices and fermentations created from native flora and fauna.
Standout dishes from Executive Chef Wayan Kresna Yasa, and his team include interesting twists on classics, like Bajagor (Bakso Jamur Goreng) 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 Tanaman menu is Rendang Nangka (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.