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| ROTI BAKAR | Purple potato flat bread, green tomatoes, tuturuga | 30 |
| Small Plates | ||
| TONGKOL GOHU | Yellowfin tuna, pearl, rempeyek, peanut leaves | 50/pc |
| JAGUNG | Kenari crusted corn in its husk, chili butter | 25/pc |
| BAK PAO AYAM | Javanese chicken bun, coconut opor, eggplant | 40/pc |
| RUJAK UDANG | School prawns, belimbing, jicama, tamarind, herbs | 60/pc |
| BEBEK RICA RICA | Manadonese duck, leek, chili, kemangi, rice pancake | 45/pc |
| PANGSIT | Langoustine dumpling, red peppers, coconut bisque | 65/pc |
| SAYUR LABU | Zucchini flower, banana heart, pumpkin, smoked coconut | 80 |
| MIE UDANG | Homemade turmeric noodles, garlic, chili, yabbies | 90 |
| CUMI WOKU | Charred squid, vermicelli, coconut, kemangi | 95 |
| BABI PANGGANG | Pork belly, smkoed octopus, red beans, green chillies | 110 |
| BEBEK BETUTU | Balinese duck breast, pumkin, long beans, basa gede | 125 |
| SATE KELAPA | Angus Oyster blade satay, cashew, soy, shallots, lontong | 150 |
| Large Plates | ||
| IKAN MENYATNYAT | Tempe crusted emperor, caulliflower, torch ginger curry | 185 |
| UDANG BUMBU BALI | King prawn, tiger prawns, chili, spinach, cilok | 195 |
| KAMBING ADUN | Madura lamb shank, onions, lamb risolles, mesoyi | 180 |
| PUYUH KALIO | Sumatran quail, eggplant sambal, bakso | 145 |
| PIPI SAPI ANDALIMAN | Medan glazed beef cheek, tomato, nasi jagung | 180 |
| CELENG SIOBAK | Suckling pig, jowl, cauliflower, rose apple, star anise | 210 |
| SAPI MARANGGI | Wood roast Oconnor rib eye, potato, oxtail, local greens | 320 |
| or Kagoshima Wagyu Sirloin (for 2) | 750 | |
| TASTING MENU | 9 Dishes over 5 Courses | 550p/p |
NIKAS SAMBAL 5 PORK & PRAWN FRIED RICE 85 COCONUT RICE 20
BROCCOLI & UNDIS 55 SWEET POTATO IN BANANA LEAVES 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