Lunch Friday 12-2pm
Dinner Tuesday - Saturday 5:30-9:30pm
179 Anson Street, Orange NSW
Restaurant is licenced. NO BYO.
ph 02 53106001
get started |
curries |
|||||
| Carrot and Zucchini Fritters Garam masala salt, cucumber raita, mustard seed chilli relish |
14 | Jungle Curry of Pork Meatballs (gf) (hot!) Scud chilli, eggplant, bamboo shoot, kaffir lime, basil |
26 | |||
| Son in Law Egg (gf) Soft boiled fried eggs, scallion, fried onion & garlic, peanuts, chilli caramel |
14 | Thai Green Chicken Curry (gf) (med) Shitake, eggplant, lychee, kaffir lime, basil, lime juice |
28 | |||
| Pork and Prawn Wontons With shitake black vinegar and Sichuan chilli oil |
15 | Sour Orange Seafood Curry ((gf) (med) Fish, mussels, squid, prawns, snake beans, tomato, Thai basil |
34 | |||
| Malaysian Satay – chicken OR beef (gf) Malaysian spiced chicken or beef satay sticks with spicy peanut sauce |
17 | 18 | South Indian Style Vegetable Curry (gf) (V) (med) Tomato, coconut, chickpeas, sweet potato, carrot, cauliflower, spinach, tamarind |
24 | ||
| Korean Fried Chicken wings (gf-option) Korean spicy salt & kimchi mayonnaise |
14 |
sides |
||||
| Chilli Salt Fried Pawns (gf) Crisp battered prawns, scallions, garlic, chilli |
18 | Steamed Jasmine Rice |
2 per person | |||
| Salt & Pepper Squid (gf) Green chilli dipping sauce |
16 | Grilled Eggplant with Spicy Garlic Sauce (V) | 13 | |||
| Korean Grilled Tofu (gf) (V) Gochujang, sesame seed, gf soy sauce, garlic, scallion |
15 | Stir-fried Asian Greens with Mushrooms | 13 | |||
mains |
26 | Fried Snake Beans with Chilli Garlic Relish (gf) | 13 | |||
| Twice Cooked Chinese Duck (½ Duck – bone in) Braised in master-stock & deep-fried, buk choy, plum vinaigrette |
36 | House-made Kimchi (spicy) | 10 | |||
| Whole Deep-Fried Baby Snapper (gf) Thai dressing and herb salad |
$ Market (ask your waiter) |
Fresh Thai Chilli in Fish Sauce (gf) | 1.5 | |||
| Wok fried Mussels Chilli jam & Thai basil |
28 |
sweets |
||||
| Sichuan Style Beef Chow Fun (med) Fresh rice noodles, soy sauce, sesame, snow peas, Sichuan chilli oil |
28 |
SSS Ice Creams (gf) |
5 per scoop |
|||
| Chilli Basil Pork Belly Garlic, chilli, basil, Thai special sauce |
28 | Orange Eton Mess (gf) Flourless orange cake, Meringue, orange curd, star anise syrup |
13 | |||
| Salt and Pepper BBQ Beef Sirloin (gf) Salty and spicy, with fried potato & wasabi aioli |
34 | Coconut Pannacotta (gf) Frozen mango, toasted rice, lime zest Vietnamese |
13 | |||
| Vietnamese Chicken Salad (gf) White-cooked chicken, lemongrass, sesame, radish, coriander, peanut, nuoc cham |
24 | Coffee Sundae Chocolate brownie, caramel ice cream, coffee condensed milk, peanut brittle |
13 | |||
| Salt & Pepper Squid (main size) (gf) Green chilli dipping sauce |
26 | |||||
| Sumatran Grilled Chicken (gf) (bone in) Spiced, marinated chicken, coconut cream, lime |
29 | Dishes are designed for sharing Dishes may not be served at the same time NO BYO. SSS is a CASHLESS restaurant. Card only. |
||||
get fed |
||||||
no. 1Carrot & Zucchini Fritters |
50 per person |
no. 2Son in-Law Eggs |
58 per person
(gf option - pork belly
gf version) |
|||
| Changes to banquets not possible Banquet selection is for entire table Some dietary restrictions may have to order separately - speak with your waiter |
||||||
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
