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MENU
| ROTI BAKAR | Purple potato flat bread, sour coconut, eggplant | 30 |
| Small Plates | ||
| TONGKOL GOHU | Yellowfin tuna, pearl, rempeyek, peanut leaves | 45/pc |
| JAGUNG | Kenari crusted corn in its husk, chili butter | 25/pc |
| UDANG WOKU | Charcoal school prawns, vermicelli, kemangi | 60/pc |
| BEBEK RICA RICA | Manadonese duck, leek, chili, kemangi, rice pancake | 45/pc |
| PANGSIT | Langoustine dumpling, coconut bisque, tomato | 65/pc |
| SOERABI BABI | Pork hock, soy,long beans, klungah, crumpet | 60/pc |
| TERONG BALADO | Eggplant sambal, banana blossom, coconut, local herbs | 80 |
| CUMI CUMI | Giant Java sea squid, smoked potatoes, papaya greens | 85 |
| MIE UDANG | Homemade ink noodles, garlic, chili, yabbies, urchin | 90 |
| GURITA KALIO | Wood roast octopus radish, shallots, prawn lumpia | 95 |
| BEBEK BETUTU | Balinese duck breast, pumpkin, cabbage,basa gede | 125 |
| SATE KELAPA | Oyster blade, cashew sambal, grilled rice, broccoli | 140 |
| Large Plates | ||
| IKAN KAKAP | Red emperor, greens, clams, lemongrass, calamansi | 175 |
| UDANG BUMBU RUJAK | Slipper lobster, tiger prawns, chili, spinach, cilok | 195 |
| KAMBING ADUN | Madura lamb shank, onions, lamb risolles, mesoyi | 180 |
| PUYUH TUTURUGA | Sulawesi quail, eggplant sambal, bakso, pandan | 145 |
| PIPI SAPI ANDALIMAN | Sumatran glazed beef cheek, tomato, chili, nasi jagung | 180 |
| CELENG SIOBAK | Suckling pig, jowl, cauliflower, rose apple, star anise | 190 |
| SAPI MARANGGI | Wood roast rib eye, oxtail, onions, local greens, taro | 280 |
| or Kagoshima Wagyu Sirloin (for 2) | 750 | |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 FRIED CHICKEN RICE 85 COCONUT RICE 20
CORN & LEEK FRITTERS 45 ASPARAGUS URAP & 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