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MENU
| ROTI BAKAR | Purple potato flatbread, eggplant, Sulawesi curry | 35 |
| Small Plates | ||
| RISSOLES BAWANG | Javanese leek fritter, local mushrooms, balado | 30/pc |
| TONGKOL GOHU | Yellowfin tuna, pearl, calamansi, peanut leaves | 50/pc |
| JAGUNG BAKAR | Baby corn in its husk, chili butter, kenari, curry leaves | 35/pc |
| BEBEK COLO COLO | Fried duck, rice pancake, chili, soy, coriander | 45/pc |
| KERANG PANGGANG | Charred scallop, pork cheek, banana blossom | 65/pc |
| PANGSIT UDANG | Slipper lobster dumpling, red peppers, coconut laksa | 65/pc |
| BAK PAO KAMBING | Goat curry steamed bun, pickled cucumber, chili | 40/pc |
| RUJAK IKAN | Sea bass crudo, tamarind, jicama, mint, fern | 85 |
| KERANG JAHE | Batik clams & squid, soy, ginger, greens, fried buns | 90 |
| SAYUR LABU | Zucchini flower, undis, pumpkin, coconut, leafy greens | 80 |
| SATE LIDAH | Chargriiled tongue, oxtail, soy, pickles, cashew sambal | 90 |
| MIE UDANG | Homemade turmeric noodles, yabbies, chili, sea urchin | 90 |
| BABI GORENG | Crispy pork belly, andaliman, watermelon, palm hearts | 110 |
| BEBEK PANIKI | Duck breast, pumpkin, long beans, chili, coriander | 135 |
| Large Plates | ||
| IKAN WOKU | Sulawesi red emperor in banana leaves, coconut, octopus | 185 |
| PUYUH KALIO | Sumatran charred quail, eggplant, quail egg | 140 |
| UDANG MENYATNYAT | Balinese slipper lobster curry, tiger prawn, spinach, cilok | 195 |
| DOMBA ADUN | Maduran braised lamb shank, risolles, cassava, mesoyi | 180 |
| PIPI SAPI BALADO | Javanese glazed beef cheek, soy, chili, nasi jagung | 180 |
| CELENG SIOBAK | Singaraja suckling pig, pork neck, star anise, cauliflower | 210 |
| SAPI PANTOLLO | Wood roast Angus rib eye, blade, taro, greens, kluwek | 320 |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 PRAWN & SQUID FRIED RICE 85 COCONUT RICE 20
GREENS & SAMBAL ROA 55 CORN & CASSAVA LEAF FRITTERS 40
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