Lunch Friday 12-2pm
Dinner Tuesday - Saturday 5:30-9:30pm
179 Anson Street, Orange NSW
Restaurant is licenced. NO BYO.
ph 02 53106001
| Carrot and Zucchini Fritters Garam masala salt, cucumber raita, mustard seed chilli relish |
13 | |
| Son in Law Egg (gf) Soft boiled fried eggs, scallion, fried onion & garlic, peanuts, chilli caramel |
13 | |
| Prawn Miang (‘fresh fish’) (gf) Coconut grilled prawn, spicy Thai salad, spinach leaf |
15 | |
| Thai BBQ Pork and Crab Wonton Tom Yum Galangal, lemongrass, kaffir lime, tomato, chilli, fish sauce, lime |
15 | |
| Salt & Pepper Squid (gf) Cucumber salad, green nuoc cham |
15 (sml) | 25 (lge) |
| Korean Spicy Fried Chicken wings (gf-option) kimchi mayonnaise |
13 | |
| Thai Fish Cakes (gf) Roast pork belly, chilli caramel, green papaya salad |
15 |
| Twice Cooked Chinese Duck (1/2 duck, bone in) Braised in master stock, fried, with buk choy & plum vinaigrette |
36 | |
| Deep fried Soft Shell Crab (gf) Green papaya salad, kaffir lime leaf, shrimp floss |
27 | |
| Satay Tofu Salad (gf-option) Fried tofu, spicy peanut sauce, kecap manis, cucumber, peanut, carrot, lime |
22 | |
| Whole Deep Fried Snapper Thai dressing & herb salad |
Market $ |
| Jungle Curry of Pork Meatballs (gf) (hot!) Scud chilli, eggplant, bamboo shoot, kaffir lime, basil |
25 | |
| Southern Thai Style Chicken Curry (gf option) (mild) Crispy egg noodle, shallot, lime |
26 | |
| Panaeng Curry of Vegetables (gf) (med) Vegetables, tofu, ground peanuts, coriander |
23 | |
| Sour Orange Seafood Curry (gf) (med) Fish, mussels, squid, prawns, snake beans, tomato, Thai basil |
34 | |
| Braised Beef Shin with Black Bean & Black Pepper (mild) Sloe cooked beef, chilli, capsicum, oyster sauce, kecap manis |
28 |
| Wok Fried XO mussels (gf) (hot) House made XO sauce, snake beans |
24 | |
| Singapore Noodles with BBQ Pork and Prawns Rice vermicelli, capsicum, egg, curry powder |
22 | |
| Dry Red Curry of Pork Belly (gf) House-made paste, kaffir lime, snake beans, basil |
28 | |
| Stir-fried Thai Garlic Squid Oyster sauce, fish sauce, palm sugar, snow peas |
25 |
| Spicy BBQ Beef Sirloin (gf) Wombuk, mint, cashew nut salad, spicy dipping sauce |
32 | |
| Vietnamese Chicken Breast Salad (gf) Shredded chicken, lemongrass, sesame, radish, coriander, peanut, nuoc cham |
24 | |
| Sumatran Grilled Chicken (gf) Chargrilled marinated chicken, coconut cream, scallions, lime |
29 | |
| Grilled Eggplant Spicy garlic sauce, scallions |
16 |
| Spicy green papaya salad (gf) | 8 | |
| Stir-fried Asian greens w mushroom (gf-option) | 13 | |
| Wok-fried snake beans w chilli garlic relish (gf) | 13 | |
| Scuds in fish sauce (gf) | 1.5 | |
| Kimchi | 6 | |
| Steamed jasmine rice | 2pp |
| SSS Ice Creams Ask your waiter for flavours (per scoop) |
5 | |
| Orange Eton Mess (gf) Flourless orange cake, meringue, orange curd, star anise orange syrup |
13 | |
| Something Chocolate Sammy Ask your waiter what chocolate experiment Sam has created |
13 | |
| Coconut Pannacotta (gf) Frozen mango, toasted rice, lime zest |
13 |
|
Number 1 48pp |
Number 2 58pp |
Restaurant is licenced. NO BYO. SSS is a CASHLESS restaurant. Card only.
| 2016 Swinging Bridge Pinot Gris (Orange) | 36 | ||
| 2016 Colmar Estate Riesling (Orange) | 9 | 20 | 38 |
| 2017 Te Mata Estate Vineyards Sauvignon Blanc (Hawkes Bay NZ) |
40 | ||
| 2017 Robert Stein dry Riesling (Mudgee) | 40 | ||
| 2017 Phillip Shaw ‘No. 19’ Sauvignon Blanc (Orange) | 9 | 20 | 38 |
| 2016 Angulong Verdelho (Orange) | 8 | 19 | 36 |
| 2015 Zinga ‘Reserve’ Chardonnay (Orange) | 10 | 21 | 40 |
| 2016 Giant Steps ‘Lusatia Park’ Chardonnay (Yarra Valley) |
62 |
| 2016 Rameau d’Or ‘Golden Bough’ Rosé (Provence France) |
42 | ||
| 2017 Zinga Rosé (Orange) | 9 | 18 | 36 |
| NV Printhie Wines ‘Swift’ Rosé Brut Bubbles (Orange) | 45 |
| 2015 La Linea Tempranillo (Adelaide Hills) | 42 | ||
| 2016 Colmar Estate Pinot Noir (Orange) | 10 | 22 | 42 |
| 2016 Pawn ‘El desperado’ Pinot Noir (Adelaide Hills) | 42 | ||
| 2016 Yabby Lake ‘Red Claw’ Pinot Noir (Mornington) | 46 | ||
| 2013 Icely Road Sangiovese (Orange) | 8 | 19 | 36 |
| 2014 Brangayne ‘Tristan’ CabSauv/Shz/Merlot (Orange) |
42 | ||
| 2011 Bloodwood Shiraz (Orange) | 10 | 22 | 42 |
| 2011 Orange Mountain ‘Manildra’ Cab Sauv (Orange) | 9 | 20 | 38 |
| 2015 Thorn Clarke ‘Shotfire’ Shiraz (Barossa) | 44 | ||
| 2014 Yangarra Shiraz (McLaren Vale) | 58 |
| Badlands Pale Ale (Orange) | 8 | ||
| Peroni (Italy) | 8 | ||
| White Rabbit White Ale (Healesville VIC) | 8 | ||
| Boags Premium Light (Tasmania) | 7 | ||
| Boags Premium (Tasmania) | 8 | ||
| Corona (Mexico) | 8 | ||
| Small Acres ‘Pomme’ Cider (Orange) | 7 |
| Bombay Sapphire Gin | 9 | ||
| Wild Turkey Bourbon | 9 | ||
| Johnny Walker Red Label Scotch | 9 | ||
| Smirnoff Vodka | 9 | ||
| Mount Gay Rum (Extra Old) | 9 | ||
| Bailey’s Irish Cream | 9 | ||
| Kahlua | 9 |
| Caipiroska - muddled lime, vodka, brown sugar | 16 | ||
| Lychee Slipper - midori, cointreau, lemon, lychees | 16 | ||
| CSM Pimms - Cucumber, strawberry, mint, Pimms No.1, Vodka, sprite, ginger ale | 16 | ||
| Blushing Dragon - Vodka, Cointreau, lemon, berries, mango | 16 |
| Coke, Coke Zero, Fanta, Sprite, Solo | 5 | ||
| Mineral Water | 5 | ||
| Tonic Water | 5 | ||
| Soda Water | 5 | ||
| Lemon, lime and bitters | 6 | ||
| Dry ginger ale | 5 | ||
| Orange juice | 5 |
| Selection of Organic Local ‘Tea House” Teas English breakfast, Earl grey, Peppermint, Goodnight green Lapsong souchong, Jasmine |
3 |
| Long Black |
3 |
|
| Short Black | 3 | |
| Flat White | 4 | |
| Latte | 4 | |
| Macchiato All coffee is made with full cream milk, decaf is available. |
3 |
Want to know a bit more about Sweet Sour Salt?
Sweet Sour Salt is a casual dining, full service restaurant. Casual dining is not prim & proper. It is not quietly-whisper-over-table-so-no-one-hears-your-conversation. No perfect table manners are expected. You... READ MORE
Sweet sour salt Chef Ivan Podres saw David Thomson on TV cooking this dish, using fried eggs. While commenting on the way the tamarind, palm sugar and fish sauce (sour, sweet, salt) combined to produce the awesome flavour of the sauce, David Thomson was a little hesitant (with a smile... READ MORE
