Flavours of
south-east asia

Award-winning Sarong is one of the most sought after Asian cuisine fine dining establishments on the Indonesian island of Bali. Further afield, Sarong’s reputation for innovation and authenticity has created its prestigious standing upon Southeast Asian’s epicurean stage.Sarong shines out as one of the genuinely exciting restaurants in the region.

small plates

Coffee wood smoked mackerel betel leaf

with “jeow bong” relish, dried shrimp, flat leaf coriander, pork skin and fish roe

Tuna betel leaf

with lemongrass, green tomato, sambal matah and bumbu pasih

Alaska grilled scallop

with green “nahm jihm”, green shallots, ginger, Thai basil, young coconut, peanut and crispy caramelized duck

Pakora cauliflower

with smoked chilli sauce and chaat masala

Aloo tandoori

stuffed with cashew nuts paneer, green chilli and coriander

Pork momo’s dumplings

with tomato sauce and mint chutney

12hr smoked lamb pocket dosa

pineapple achari and coconut chutney

“Khanom gai chaai”

spinach and garlic chive dumpling

Pineapple “ma hor”

with caramelized pork mince, prawn, peanut and crispy fried shallots

“Khanom bueang”

crispy Thai crepe chicken taco with smoked shredded chicken, coconut cream, pickled cucumber, shredded omelet and sweet chili

Naan bread stuffed with lamb

potato, chopped coriander, garam masala yoghurt and served with raita yoghurt

Kashmiri crispy chicken

with achari yoghurt, garam masala, green chilli, served with date and tamarind chutney

Freshly shucked oysters

with red nam jihm, coriander and crispy fried shallots

Tempura oysters

served in a shell with green chilli, curry leaf, masala, served with mint chutney and kachumber salad

Signature crispy pork belly

with Szechuan chilli salt, tamarillo and tamarind sauce

Ancient duck “tom kha bpet”

duck simmered in coconut broth, galangal, served with roasted chili jam


Smoked shredded chicken

with green mango, banana blossom, organic wing bean, shallot, Thai basil and chili jam dressing

Spicy Chiang Mai laap of pork belly mince

with shallot, Vietnamese mint, coriander, green shallots and roasted rice

Tuna tataki

with daikon, pickled ginger, basil flower, yuzu and Thai basil dressing

Indian style tomato salad

with yoghurt, pomegranate, sweet onion chutney, served with cumin spiced flat bread

Lamb seekh kebab

with a potato green chilli and pomegranate salad

Kolkata soft shell crab

with Bengali green chilli mustard potato salad, green mango and capsicum kachumber and mint chutney

Coconut poached black cod salad

with lemongrass, Asian mushroom, wing beans, roasted chilli, mint coriander and tobiko

Grilled prawn and pomelo salad

with palm heart lemongrass shallots kencur Asian celery and red “nahm jihm”

large plates

“Gai galai”

half grilled chicken marinated in red curry paste, slowly grilled over coconut husks

“Pad ped pla”

stir fried crispy fish with red curry, wild ginger, lime, green peppercorn and Thai basil

“Pla dook fuu phat khee mao”

crispy tilapia fish, tossed fluffy fish, wild ginger, lime leaf and basil

Goan slow cooked pork belly

with liver simmered in tamarind, with red chilli cloves and black pepper

Mumbai chicken tikka kebab

marinated in cheese, cashew nut, fenugreek leaves, garam masala and with pea malai curry

Butter chicken

with cashew nut, ginger, garam masala, kasoori methi and tomato sauce

Steamed fish

with garlic, lime, green chilli and Asian celery

Grouper methi mutter malai

simmered in green chilli, cashew nut paste, garam masala, kasoori methi and green peas

“Gaeng choo chee” of grilled prawn

with Thai basil, kaffir lime and coconut cream

Baked barramundi

in coconut, coriander, green chilli and cashew nuts, served with a beetroot yoghurt and micro herbs

Southern style short rib beef massaman curry

with roasted pumpkin, peanuts and aromatic Arabic spices

Southern Indian seafood biryani

with green chilli, garam masala, coriander, mint and basmati rice

Tandoori duck breast

with pickled duck chutney, paneer kulcha and mango relish

Slow braised beef

in aromatic masala, with shaved coconut, curry leaf, mustard seeds, served with hopper

Lamb saag

with spinach, kasoori methi and ajiwani tomato

“Pad cha” of baby lobster and chicken

with wild ginger, chilli, holy basil, green peppercorn and lime leaf

vegetables & sides

Wok tossed green beans

with sambal ulek

Stir fry vegetables from our Mengwi garden

with Thai basil and chili

Seared cauliflower

with tempered spices of turmeric, curry leaves and chilli

Stir fry pumpkin

with asparagus, shimeji mushrooms, pumpkin tendril and garlic

“Dal makhani”

slow cooked black lentils, simmered in a rich tomato sauce with kidney beans, cumin and garam masala

Tandoori broccoli

with cheddar, cashew nut, pistachio, cumin and yoghurt

Roasted pumpkin makhani

with grated paneer cauliflower, tomato and cashew nuts

Jasmine rice

Pilaf rice

Coriander misi roti

Egg hopper

Naan bread

plain, cheese or garlic


plain, cheese, onion masala, potato masala