SAMBAL

Popular dishes in various parts of Asia are traditionally made from chilli, ginger,coriander, turmeric, cinnamon, shallots, lemon grass, kemiri nuts and kaffir leaves.Sambal brings the freshness of Asian markets with their wealth of spices and aromas.

THAI PAPAYA SALAD
Green papaya, mango, coriander, Thai beans, cashew, lemon grass, lime-chilli sauce, krupuk
BANG CHANG SHRIMPS
Roll with shrimps, citrus fruits, kemiri nuts, mint, basil, coconut paste, lemon-coriander sauce
TATAKI
Tuna, salmon, sesame, chilli, shimeji mushrooms, micro greens, miso-yuzu sauce
THREE STYLE SASHIMI
Tuna, salmon, hamachi, salted yuzu sauce, yuzu-soy sauce
SALMON AND TUNA TARTAR
Kizami wasabi, coriander, chilli, apple-mustard sauce, sesame cracker
BURMA ROLL
Roll with beef, clementine, basil, coriander, peanuts, banh da nem sauce
SPINACH SALAD
Baby spinach, yuzu, parmesan, truffle, dry miso, fried leek
TAN TAN ROLL
Beef, asparagus, rocket, crispy chilli, truffle mayonnaise
HONG KONG ROLL
Hong Kong style rice paper roll, crispy cod fish, cucumber, onion, peanuts, mint, apple-kiwi sauce
COCONUT CORN SOUP
Chicken, green chilli, noodle, basil, yakitori
YAM YAM SOUP
Sake kombu broth, shrimps, unagi, soba noodles, shimeji mushrooms, coriander
KABAYAKI UNAGI ROLL
Tuna, salmon, crispy chilli, wakame seaweed, mint, sesame-vinegar sauce

CAVIAR & OYSTERS

Harvested at the peak of freshness, each oyster is a whisper of the sea, offering a briny embrace that melds with a hint of natural sweetness. Indulge in the purity of the oceans bounty and let each silky, sumptuous bite transport you to the waters edge.

FINE DE CLAIRE
UMAMI
PINK DAIMOND
GILLARDEAU
BELUGA CAVIAR

OTAK OTAK

A popular way how to prepare fish and seafood in the Southeastern Asian islands, bringing together two techniques - steaming and frying.

SASA CRISPY ROLL
Tuna salmon roll in nori, wasabi, black sesame sauce
VOLCANO SCALLOPS
Grilled scallops, rocket salad, galangal, daikon, laksa sauce
BAGO CALAMARI
Roll with crispy calamari, magic chilli,coriander, egg omelette, pepper-mushroom sauce
BLACK BEAN SEABASS
Steamed seabass, mix of herbs, chilli, black bean sauce
LUMPIA DUCK ROLL
Duck cooked in jasmin tea, kimchi salad, foie gras, apple-unagi sauce
CHA–ZU–RHA
Chicken and banana roll, vietnamese herbs, fried onion, lettuce, carrot-coriander sauce
HANOI SHRIMPS
Shrimps in tempura, pumpkin, green onion, dashi-cream sauce
SINGAPORE CRAB CHILLI
Soft-shell crab, almonds, chilli coconut sauce
CHICKEN LEMON
Chicken, peanuts, lemon, togarashi, rocket
BALINESE MONK FISH
Monk fish, chilli oil, coriander, panko shrimp, home-made bread, coconut-galangal sauce
LOMBOK OCTOPUS
Octopus, tiger prawns, long beans, avocado, green pepper-ginger sauce

ROTI

Roti represents stone oven, commonly used in Malaysia, Thailand and Singapore. In SaSaZu restaurant we bring this 500°C oven to you, creating exceptional colour, aroma and taste.

BOMBAY BUTTER CHICKEN
Chicken marinated in yoghurt, garam masala, lemon, coriander, tortilla
BEEF RENDANG ROLL
Indonesian beef, foie gras, coconut, tandoori mint bread, Lao Ma Gan chilli sauce
SINGAPORE LAMB
Lamb, coriander, dried tomatoes, Indian naan bread, curry-laksa sauce
STONE OVEN CRISPY DUCK
Peking duck, foie gras, spring onion, cucumber, chinese pancake
PHNOM–PENH FISH
Cod prepared in roti oven, galangal kemiri sauce, navajo fried bread, cauliflower sauce
GA CURRY
Chicken, yellow curry sauce, indian and south east asian spices, coconut milk, glass noodles and lettuce

FLAME

Flame embodies the main energy in Asian cooking. It describes the art of tossing the wok to create flavours from Shaoxing wine, spring onions, ginger and sesame oil.

TAMARIND DUCK
Five spice duck, tamarind sauce, rice noodles with garlic and beans
BANGKOK BEEF SALAD
Beef, mix salad, cashew, carrot-chilli sauce
RED CURRY BEEF AND SHRIMPS
Beef, shrimps, snow peas, mushroom, eggplant, red curry coconut sauce, rice
ZU–FILLET
Beef medailons, shallots, shiitake, long beans, kimchi, rice
SEAFOOD CURRY
Cod, shrimp, mussels, salmon, snow peas, wild mushroom, basil, yellow curry sauce
BOLLYWOOD LAMB CHOPS
Lamb, eggplant, cauliflower, massaman curry sauce

TAI – TAI GRILL

Discover with us Tai Tai Grill SaSaZu style. Classic Grill with coconut milk that makes our meat much more succulent and tender

SASAZU FILLET
Beef fillet, chi mi ha toast, morel-mushroom sauce, rice
7+5 ASIAN SPICE
Grilled 5-spice beef sirloin, salad with rocket, 7-spice lime togarashi, Asian mustard sauce
VIETNAMESE BO
Beef fillet, foie gras, coconut butter, avocado, radish, truffle oil, Vietnamese curry sauce
TAI–TAI TRUFFLE ENTRECÔTE
Rib eye steak, rocket, potato-sesame crockets, truffle-ginger sauce
BEEF RIBS
Boneless beef ribs, sweet soy sauce, bone marrow crust, bok choy and carrot, truffle oil
CHICKEN SATAY
Chicken skewers, peanut sauce, fried onion

JAPANESE A5 WAGYU

Experience our in house hand picked steaks sourced directly from Miyazaki and Kagoshima Prefectures in Japan. 100% purebred Wagyu cattle, Kuroge Washu are the largest of the four Wagyu breeds raised in Japan known for its ability to produce richly marbled beef, the best of which is rated A5. Based on availability, ask your waiter.

FILET MIGNON A5
100% Kuroge Washu Wagyu breed 4,5 y.o., wasabi silk purée
RIB EYE A5
100% Kuroge Washu Wagyu breed 4,5 y.o., wasabi silk purée
STRIPLOIN A5
100% Kuroge Washu Wagyu breed 4,5 y.o., wasabi silk purée

DIM SUM

The unique art of dim sum originated in China many hundreds of years ago. The magic of these dumplings has recently conquered the western culinary capitals. Our restaurant is offering its exclusive SaSaZu Dim Sum Collection, carefully prepared by our Head Chef Andy Tan. He takes from the Chinese tradition but artfully combines it with current fusion trends and fresh ideas and ingredients.

CRYSTAL HAR GOW
Steamed Har Gow, prawns, sesame oil, thai coriander korean chilli sauce, yuzu soy sauce
DUCK GYOZA
Fried gyoza, duck, onion, hoisin sauce
SHANGHAI BAO
Steamed dumpling, slow cooked beef, foie gras, korean chilli sauce, yuzu soy sauce
SHIU MAI SCALLOP
Steamed Shiu Mai, mussels, shrimps, korean chilli sauce, yuzu soy sauce
BEEF GYOZA
Pan fried gyoza with two kind of beef, Oxheart cabbage, white onion, korean chilli sauce, yuzu soy sauce

VEGETARIAN DISHES

HONG KONG ROLL TOFU
Hong Kong style rice paper roll with tofu, cucumber, onion, peanuts, mint, apple-kiwi sauce
CAULIFLOWER STEAK
Grilled cauliflower, tahini, herb oil, cumin
RED CURRY TOFU
Tofu, snow peas, mushroom, eggplant, red curry coconut sauce, rice
BAGO RICE ROLL
Roll with avocado, asparagus, rice and crispy chilli, coriander, egg omelette, pepper-mushroom sauce
TRUFFLE KOFTA
Carrot, edamame, potato, truffle paste, panko, curry laksa sauce
MISO EGGPLANT
Grilled & roasted eggplant, sesame seeds, shimeji and shiitake mushrooms, bok choy, miso spicy sauce

SIDE DISHES

SASAZU FRIES, WASABI MAYONNAISE
[3]
BURI BOB – STEAMED WHITE RICE
[1,6.11]
EDAMAME
[6]
EGG FRIED RICE
[3,11]

DESSERTS

COCONUT TIRAMISU
Coconut, coffee, dark chocolate, meringue
CHOCOLATE FONDANT WITH ICE CREAM
85% Dark chocolate, vanilla ice cream
PASSION FRUIT SEMIFREDDO
Semi-frozen cream, ginger, lime leaf, mango-passion fruit sauce
FIOR DI COCONUT
Matcha creamy, kalamansi creme patissier, matcha sponge, coconut ganache, kalamansi sauce and sorbet
VEGAN PAVLOVA
Rouge berries gel, coconut cream and strawberry-yuzu sorbet
TONKA & SAKURA
White chocolate mousse, tonka beans, fior di latte ice cream, cherry and pink pepper sauce
NIWA
Miso-caramel creme anglaise, nasturtium, apricot and bergamot sorbet, apricot consume
MONT BLANC
Mascarpone cream, chestnut creme, apple-yuzu-cardamon jam, chestnut sorbet,, caramelized sesame tuille
SORBET
Yuzu / Mango-passion fruit / Sour cherry-pink pepper / Apricot / Yuzu -strawberry
SASAZU GRAND DESSERT
Chef´s selection of desserts