Balinese suckling pig with rice, fried pork, pork cracker, satay pork, cassava leaves, peanut, sambal matah, and mixed shallot chili.
$16.00
$16.00
Nasi Ayam Campur Bali
$14.00
$14.00
Bali combination rice with red shredded coconut, chicken, chicken skin, half boiled egg, cassava leaves, peanut, sambal matah and mixed shallot chili.
$14.00
$14.00
Sate Babi
$14.00
$14.00
MakNyoss Balinese pork satay with Balinese style chili sauce, 8 skewers.
$14.00
$14.00
Nasi Campur Ponti (Koi Peng)
$15.00
$15.00
Borneo combination rice with char siu, pork roast, sweet chicken, sour vege, special chili paste, cucumber and soy egg.
$15.00
$15.00
Bakmi Kalimantan (Borneo Style Noodle)
$13.00
$13.00
Special noodle with char siu, prawn cake, pork mince, fish ball, pork crackers and soy egg.
$13.00
$13.00
Ayam Bakara MakNyoss
$0.00
$0.00
MakNyoss grill chicken with rice and choose the following special makNyoss sambal.
Ayam Goreng Kremes MakNyoss
$0.00
$0.00
MakNyoss fried chicken with rice, tempe and choose the following special MakNyoss sambal.
Ayam Geprek MakNyoss
$0.00
$0.00
Special homemade crispy fried chicken and special sambal with rice.
Nasi Goreng MakNyoss (VO)
$13.00
$13.00
MakNyos fried rice with shredded chicken special chili pastes served with fried egg.
$13.00
$13.00
Nasi Goreng Vegetarian MakNyoss
$13.00
$13.00
MakNyos fried rice with tofu and mix green bean vege special chili paste served with fried egg.
$13.00
$13.00
About
G01/247 Coward Street, Mascot
Weekday hours
monday
11:00am - 8:00pm
tuesday
11:00am - 8:00pm
wednesday
11:00am - 8:00pm
thursday
11:00am - 8:00pm
friday
11:00am - 8:00pm
Weekend hours
saturday
11:30am - 8:00pm
sunday
11:00am - 8:30pm
Download
EatClub for free
Download EatClub now for the best offers!
Up to 50% off the total bill
2,000+ restaurants and bars
Free-to-download
Available on iOS and Android
Australian founded
2 million customers and growing fast
Over 2,500 restaurants & bars
EatClub acknowledges the traditional owners of the land on which we work and live. We pay our respects to Elders past, present and emerging and celebrate the food, places and culture of all First Nations, Aboriginal and Torres Strait communities.