This was one of the most addictive dishes I discovered travelling across Indonesia many, many years ago; deceptively simply, infinitely variable, always delicious. Blanched veggies like long green beans, cabbage, choi and bean sprouts, together with cool fresh cucumbers and tomato wedges, share the plate with proteins like fried tofu and boiled eggs (optional). Little cubes of sticky rice (sometime swapped out for potato), coriander and crispy fried shallots are common, but the key is the rich, complex and spicy warm peanut and coconut sauce drizzled over the whole shebang. Served with crunchy shrimp or cassava chips.

$12
Veg’n friendly & gluten free

Add shrimp satay kebab $3