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MENU
| ROTI BAKAR | Purple potato flat bread, eggplant, dabu dabu, Sulawesi curry | 30 |
| Small Plates | ||
| TONGKOL GOHU | Yellowfin tuna, pearl, peanut leaves, calamansi | 50/pc |
| JAGUNG BAKAR | Kenari crusted baby corn, chili butter, curry leaves | 25/pc |
| BEBEK RICA RICA | Manadonese duck, rice pancake, chili, kemangi | 45/pc |
| RISSOLES BAWANG | Javanese leek fritter, local mushroom, balado | 30/pc |
| KERANG PANGGANG | Jimbaran BBQ scallop, lontong, corn, torch ginger | 65/pc |
| PANGSIT UDANG | Slipper lobster dumpling, red peppers, coconut laksa | 65/pc |
| SAYUR LABU | Zucchini flower, banana heart, pumpkin, smoked coconut | 80 |
| MIE UDANG | Homemade turmeric noodles, squid, chili, yabbies | 90 |
| AYAM WOKU | Smoked Manado chicken, vermicelli, chili, leek, | 85 |
| RUJAK BABI | Pork belly, tamarind, jicama, belimbing, local herbs | 110 |
| OPOR BEBEK | Duck breast, Javanese curry, pumpkin, long beans | 135 |
| SATE KELAPA | Wagyu oyster blade, cashew sambal, soy, shallots | 150 |
| Large Plates | ||
| PUYUH KALIO | Sumatran quail, eggplant, bakso, coconut curry | 145 |
| IKAN PARAPE | Red emperor, burnt onions, green tomatoes, octopus | 185 |
| UDANG GERANG ASEM | Balinese king prawn curry, tiger prawns, spinach, cilok | 195 |
| KAMBING ADUN | Madura lamb shank, risolles, mesoyi, cassava | 180 |
| PIPI SAPI ANDALIMAN | Soy glazed beef cheek, Medan pepper, nasi jagung | 180 |
| CELENG SIOBAK | Singaraja suckling pig, pork neck, star anise, cauliflower | 210 |
| SAPI PANTOLLO | Wood roast Angus rib eye, taro, oxtail, greens, kluwek | 320 |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 PORK & PRAWN FRIED RICE 85 COCONUT RICE 20
CHARRED BROCCOLI & UNDIS 55 SWEET POTATO 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