Indonesian – Causine : Refined

Indonesian – Causine : Refined


From the team behind Merah Putih, Sangsaka is the intimate 40-seat destination restaurant that’s dishing up Indonesian flavours with a sophisticated, refined twist.

By Louise Newsham


Sangsaka, the latest Indonesian restaurant to open in Seminyak and whose creative team are the brains behind the world-class sister restaurant, Merah Putih, is a casual fine-dining establishment that exceeds all expectations.

The name is suitably derived from the Indonesian flag and loosely translates to mean “The Pride” of the countries’ red and white colours, with the captivating tastes of Indonesia being the primary focus of its culinary ambitions. The intimate surroundings, buoyant atmosphere, friendly service and enticing cuisine are a winning combination, not to mention the concise list of superb cocktails to help wash it all down.

The intimate 40-seat restaurant comes with a contemporary, industrial-chic and less formal feel in comparison to the mesmerising flagship restaurant, Merah Putih, but rest assured, the experience is just as mind-blowing thanks to the refined menu that’s been spectacularly injected with a wide range of traditional Indonesian flavours, chargrilled using wood from coffee, cloves, rambutan and coconut, changing seasonally as the freshest ingredients arrive into the kitchen.

Fronted by Executive Chef Kieran Morland, the open kitchen can be seen throughout the dining room, adding to the casual yet food-centric vibe of the crude space. The menu sees a very sophisticated and refined take on traditional cuisine, from freshwater crayfish with sweet potato and chilli to start and the duck rendang in a steamed bun to smoothly move into more hearty flavours of the archipelago.

Progressing through the courses, gourmet ingredients are re-imagined and paired with surprising flavours and textures. Wood roast mushrooms with egg and tabia bun are followed by Balinese pork belly with razor clams and the intense spice of sambal matah, whilst batik clams are powerfully paired with baby squid and ink ketupat, as unique and as sumptuous as they sound.

Other outstanding signatures include the mackerel crudo accompanied by various grapes, soy and a piquant calamansi dressing, the fresh slipper lobster with smoked potatoes and the delightful woku; a must-try curry sauce originating from Manado, North Sulawesi.   

To finish off the authentic, gastronomic evening, cocktails from mixologist Rambo leave a lasting impression. He may not have had the red bandana and M-60 of his cinematic namesake, but he certainly knows how to take on the challenge of creating and blending liqueurs with various flavours. Try the fresh and tangy lemongrass sorbet margarita with kaffir lime, and follow with a nutmeg infused Old Fashioned with its distinctive citrus-whiskey finish.