It is each Balinese and a pizza joint, however the Bali menu right here is our gig.
They’re cranking all of it out from this small kitchen.
Nasic campur Ubud (Balinese pork lover set) – $18. Pork satay skewers, lawar, sambel embe, tremendous crunchy pork crackers and spicy egg. Whereas all the bits on this plate give us comfortable jiggles, it is lawar that actual pops our rocks. We’ve not tasted something like this for a while, nor can we see it typically on an Indo menu. A mixture of coconut, chopped inexperienced beans (typically small fern fronds are utilized in Bali) and turmeric, it is an ideal little salad to chop by means of the fatty pork.
Nasi campur Bali (Balinese conventional rice set) – $16. Lawar, beef satay skewers, uncooked sambal, coconut-y shredded hen, spicy egg and crispy hen pores and skin. This one has similar glorious lawar with hen pores and skin fried to an actual crisp and beef mince wrapped round sugar cane sticks.
Ayam Betutu – $14. Balinese roasted hen with Balinese lawar, Indonesian pickles and Balinese uncooked sambal. Extra lawar, did we let you know we like lawar? We additionally liked the uncooked sambal, vinegar soaked onion slices and chilli.
Nasi jinggo Chunk Cave – $8. A mixture of rice, lawar, tempeh, coconut-y hen and a googie egg. This had us hootin’ and hollerin’ with pleasure, we by no means thought we’d discover nasi jinggo in Sydney.
Cue dream sequence…
In our Bali travels we obtained hooked on nasi jinggo, typically offered by a small military of road distributors catering to native employees.
It often got here in paper and/or banana leaf packets for a buck however tasted insanely good, one of many perfect road snacks we have encountered. There’s totally different varieties and every vendor has their very own type.
Finish dream sequence…
Kuah balung – $10. Balinese pork rib soup. Just a few hunks of sentimental bone pork and a stunning meaty broth with a contact of chilli. A ripper.
Menu Kuta facet
Menu Seminyak facet
Chunk Cave is at 10 Grey Avenue, Bondi Junction. Ph: 0428 263 666
