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 | |
| Atlantic Salmon Ca Song (‘fresh fish’) (gf) Citrus segments, fried sticky rice, lemongrass, baby herbs, red nuoc cham |
13 | |
| Scallop and Ginger Dumplings K Kwong inspired Sichuan chilli dressing |
17 | |
| Pork and Prawn Wontons Shitake black vinegar, fried onion, garlic chives |
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 |
| Crispy Pork Belly (gf) Green apple, wombuk, china moon pickled ginger dressing |
27 | |
| Deep fried Soft Shell Crab (gf) Green papaya salad, kaffir lime leaf, shrimp floss |
27 | |
| Gado Gado (gf-option) Fried tofu & egg, vegetables, spicy peanut sauce, kecap manis, fried onion, shrimp crackers (served warm) |
22 | |
| Thai 3 Flavour Fish Fried fish of the day, tamarind, palm sugar, fish sauce, kaffir lime leaf |
29 |
| Green Duck Curry (gf) (a little hot!) Roast duck, shitake, lychee, kaffir lime, basil |
33 | |
| Mussaman Lamb Curry (gf) (mild) Slow cooked lamb shoulder, spices, bay leaf, potatoes, peanuts, tamarind |
30 | |
| Panaeng Curry of Vegetables (gf) (med) Vegetables, tofu, ground peanuts, coriander |
23 | |
| Chiang Mai Curried Chicken and Noodle (gf-option) (a little hot!) Crispy egg noodle, shallot, roast chilli sauce, lime |
26 | |
| Kung Po Chicken (med) Chilli, garlic, ginger, black vinegar, soy, peanut |
26 |
| Pad Thai Prawn Rice noodles, egg, fried tofu, dried shrimp, peanuts, bean shoots Singapore Noodles with Grilled |
21 | |
| Singapore Noodles Rice vermicelli, pork mince, capsicum, snow pea, egg, curry powder |
19 | |
| Chilli Jam Chicken Sous vide chicken, Thai chilli jam, cashew nuts |
26 | |
| Chilli Basil Pork Belly (gf-option) Roast pork belly, greens, garlic, chilli, salted soy bean, basil |
29 | |
| Stir-fried Thai Garlic Squid Oyster sauce, fish sauce, palm sugar, snow peas |
25 |
| Grass Fed Prime Beef Rib for 2 (gf-option) (650g) – allow 40 mins Mushroom, pepper, star anise, oyster sauce jus |
55 | |
| BBQ Skewered Beef (gf) Wombuk, mint & cashew nut salad |
23 | |
| BBQ Skewered Chicken (gf) Malaysian satay sauce |
19 | |
| Grilled Field Mushrooms (gf) Honey soy mirin, sesame seed |
16 |
| Spicy green papaya salad (gf) | 9 |
| Stir-fried Asian greens w mushroom (gf-option) | 11 |
| Wok-fried snake beans w chilli garlic relish (gf) | 11 |
| Steamed jasmine rice | 2pp |
| Scuds in fish sauce (gf) | 1.5 | |
| Kimchi | 6 | |
| Fried dried anchovies (gf) | 2 |
| SSS Spiced Ice Creams Ask your waiter for flavours (per scoop) |
5 | |
| Orange City (gf) Flourless orange cake, star anise orange syrup, crystallised orange zest, orange tuille & vanilla cream |
13 | |
| Something Chocolate Sammy Ask your waiter what chocolate experiment Sam has created |
13 | |
| Crunchy Chewy Soft Peanut caramel, sable biscuits, marshmallow, pastry cream |
13 |
|
Number 1 47pp |
Number 2 57pp |
Number 3 67pp |
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
