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MENU
| ROTI BAKAR | Purple potato flat bread, coconut, papaya greens | 30 |
| Small Plates | ||
| JAGUNG | Wood roast baby corn in husk, leek, chili butter | 25/pc |
| CUMI WOKU | Manado charred squid, fern, enoki mushrooms | 50/pc |
| MUTIARA | Pearl scallop, smoked tomato, kemangi, puffed rice | 45/pc |
| AYAM BETUTU | Chargrilled chicken wing, sweet potato, long beans | 40/pc |
| BABI KETUMBAR | Balinese pork jowl, coriander seeds, soerabi | 55/pc |
| PANGSIT | Langoustine dumpling, coconut bisque, tomato | 65/pc |
| IKAN TONGKOL | Yellowfin tuna crudo, belimbing, radish, coriander | 85 |
| OPOR LABU | Javanese pumpkin, banana blossom, tempe, shitake | 80 |
| MIE UDANG | Homemade ink noodles, garlic, chili, yabbies, sea urchin | 90 |
| GURITA | Padang octopus, fennel, red peppers, prawn lumpia | 90 |
| BEBEK SIOBAK | Roast duck breast, star nise, red cabbage, rice pancakes | 115 |
| BUNTUT TUTURUGA | Sumatran oxtail, leek, pandan, chili, nasi bakar | 120 |
| Large Plates | ||
| IKAN KERANG | Barramundi in banana leaves, tumeric potatotes | 165 |
| UDANG BUMBU RUJAK | Slipper lobster, tiger prawns, chili, spinach, cilok | 185 |
| PUYUH KALIO | Sumatran quail curry, eggplant, turmeric, cassava ,bakso | 145 |
| PANTOLLO KAMBING | Toraja lamb shank, onions, lamb rissolles, kluwek | 180 |
| PIPI SAPI BALADO | Glazed beef cheek, tomato, cabbage, nasi jagung | 180 |
| CELENG GULING | Suckling pig, cauliflower, rose apple, torch ginger sambal | 190 |
| SAPI MARANGGI(for 2) | Wood roast rib eye, wagyu shortrib, shallots, greens | 400 |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 RICE & PRAWNS 85 COCONUT RICE 20
SQUID & CORN FRITTERS 55 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