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MENU
| ROTI BAKAR | Purple potato flat bread, coconut, eggplant | 30 |
| Small Plates | ||
| TONGKOL GOHU | Yellowfin tuna, pearl, kenari, rempeyek | 45/pc |
| JAGUNG | Melinjo crusted corn in its husk, chili butter | 25/pc |
| LAWAR BABI | Pork hock, longe beans, klungah, coconut crumpet | 65/pc |
| UDANG WOKU | Charcoal school prawns, vermicelli in banana leaves | 60/pc |
| BEBEK RICA RICA | Manadonese duck wings, leek, chili, kemangi | 40/pc |
| PANGSIT | Langoustine dumpling, coconut bisque, tomato | 65/pc |
| OPOR TERONG | Javanese eggplant, banana blossom, asparagus | 80 |
| CUMI CUMI | Sahved cuttlefish, smoked potatoes, papaya greens | 85 |
| MIE UDANG | Homemade ink noodles, garlic, chili, yabbies, sea urchin | 90 |
| GURITA KALIO | Padang octopus in bamboo, shallots, prawn lumpia | 90 |
| BEBEK BETUTU | Balinese smoked duck breast, pumpkin, basa gede | 115 |
| GULAI BUNTUT | Javanese oxtail, leek, chili, fern, coconut, nasi bakar | 120 |
| Large Plates | ||
| IKAN KERANG | Barramundi, clams, tomato, sea urchin, local greens | 165 |
| UDANG BUMBU RUJAK | Slipper lobster, tiger prawns, chili, spinach, cilok | 185 |
| PUYUH TUTURUGA | Sulawesi quail, coconut, turmeric, eggplant, bakso | 145 |
| KAMBING ADUN | Madura lamb shank, onions, lamb risolles, mesoyi | 180 |
| PIPI SAPI BALADO | Glazed beef cheek, tomato, chili, nasi jagung | 180 |
| CELENG SIOBAK | Suckling pig jowl, cauliflower, rose apple, star anise | 190 |
| SATE KELAPA (for 2) | Oconner rib eye, oyster blade, shallots, greens | 400 |
| or Kagoshima Wagyu Sirloin | 750 | |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 DUCK FRIED RICE 85 COCONUT RICE 20
CORN & LEEK FRITTERS 55 CHOPPED BROCCOLI, UNDIS 45
ALL PRICES ARE SUBJECT TO 10% GOVT TAX & 7% SERVICE CHARGE PRICES ARE IN THOUSANDS OF RUPIAH
Contact Info
Sangsaka is a casual 40 seat modern Indonesian restaurant with counter top kitchen.
Executive chef Kieran Morland uses a wide range of woods and charcoal to create unique dishes mimicking the distinct flavours from around the archipelago
Executive chef Kieran Morland uses a wide range of woods and charcoal to create unique dishes mimicking the distinct flavours from around the archipelago
JALAN PANGKUNG SARI 100X
KEROBOKAN BALI INDONESIA 80361
PHONE [+62] 812 3695 9895
EMAIL INFO@SANGSAKABALI.COM
KEROBOKAN BALI INDONESIA 80361
PHONE [+62] 812 3695 9895
EMAIL INFO@SANGSAKABALI.COM