Melbourne Satay Springvale

Best Known For

Nasi lemak with beef rendang, boiled egg, rice, sambal, cucumber, peanut and anchovies.

On Springvale Road, Melbourne Satay Springvale hums with the warmth of charcoal smoke and the sizzle of skewers meeting flame. The space is alive with the aromas of freshly ground spices and slow-cooked marinades, carrying a sense of street-side authenticity into its lively dining room. Grills work tirelessly, sending out satay sticks with caramelised edges and a tender heart, ready to be dipped into rich, nutty sauces. Beyond satay, steaming plates and bowls showcase fragrant herbs, sambals and accompaniments that evoke the bustling food markets of Southeast Asia. Perhaps devour beef curry with noodles, sweet potato, boiled egg, fried bean curd, chilli and cucumber, with a side of steamed rice, or slice your knife into a volcano Wagyu beef steak, with chips, salad and mushroom sauce.