Ijen at Potato Head Beach Club: A Seafood Restaurant Bringing Sustainability into the Industry
The iconic Potato Head Family has always been an innovator in the food and beverage scene, providing new experiences wherever they open. However, their newest concept goes a step further, Ijen at Potato Head Beach Club , which opened on the 16th September 2018, is set to be a role model for the food and beverage industry in Indonesia.
Bali has long been connected to nature; island-life connects people closer to the sea, mountains, rice fields and so forth. With that, Bali-residents are often more sensitive to the changes to their environment and in the last few years one change has been more apparent than ever. Waste.
There are many organisations and movements on the island that are addressing Bali’s growing waste management concern (especially plastic waste), which plagues the shores every rainy season when the sea seemingly spews floating rubbish back onto Bali’s coastline. Whilst these organisations often help to clean up the mess, longterm solutions really lie in reducing the source of this waste.
Ijen at Potato Head Beach Club is Zero-Waste
Enter Ijen , a restaurant that follows a zero-waste philosophy. Built from recycled materials, Ijen’s goal is exert the absolute minimal impact upon the earth. Materials and cooking techniques are made to reduce environmental footprint, they separate waste, food remnants are fed to pigs at local farms or composted at their own site, shellfish shucks are powdered and used in fertiliser, dry goods are all recycled by the island’s responsible waste management service, ecoBali Recycling.
Menus are printed on sustainably harvested paper and bound to boards made from recycled truck tyres provided by local flip-flop brand, Indosole. The dining area is comprised of furniture made from foam offcuts and recycled wood, the floor is poured from a mix of broken plates, drinking glasses and recycled cement, and the lighting is long-lasting LED, among other sustainably minded design details.
It seems the solutions are simple, but it takes an upfront initiative in order to implement certain practices. Ijen proves that it’s possible.
Line Caught, Sustainable, Delicious
Of course, making a sustainable restaurant seems futile if the food fails to bring in the crowds. Ijen at Potato Head Beach Club is helmed by Chef Wayan Kresna Yasa, who cut his teeth at Chicago’s two Michelin-starred Acadia and is also responsible for the delights over at Kaum, Potato Head’s Indonesian restaurant. The menu here is seafood, featuring a selection of fish cooked simply over an open fire.
The fish served is line caught, sourced from Bali Sustainable Seafood and many of the dishes are complemented with rich, Indonesian herbs and spices. Some stand out dishes include: Rujak Mackerel, smoked mackerel, Bedugul tamarillo, goosebery and semanggi leaves; Whole Red Snapper with aromatic stuffing and a Jimbaran glaze; an array of Nasi Bakar, rice and various herbs and seafood parcelled and cooked on fire in a banana leaf. As everything is line caught though, their daily specials boards are likely to introduce unique, curious dishes onto the table. There are a range of interesting sides, such as the roasted cauliflower with keluwek tahini, pickled tropical fruits and grilled bean salad, and rice from the UNESCO-protected Jatiluwih rice terraces, and of course desserts.
culinary offerings are rounded out by a menu of conscious cocktails, in which the spirits are infused in-house and the ingredient by-product is reused whenever possible, as well as an array of biodynamic wines.
Sustainability is a theme that is not only applied to the waste management and presentation of this new restaurant, but remains a strong point in food sourcing as well. Ijen at Potato Head Beach Club is set not only to satisfy diners but also to inspire and educate an industry.
Ijen at Potato Head Beach Club
Jl. Petitenget No.51B Seminyak, Bali 80361
+62 361 473 7979