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Melbourne's Sapore embraces the best of autumn

20/03/2012 - Simon Moss, head chef at St Kilda restaurant, Sapore, has embraced the arrival of autumn with a new menu rich in seasonal influence. No fewer than 15 new dishes have been added to the menu, featuring classic autumn ingredients such as spinach, hazelnuts, figs, porcini mushrooms, olives and leeks.

Examples of the new dishes are:

To start - W.A. octopus with chorizo, cannellini beans & gremolata dressing 16

Entrée - Baked fig tart with gorgonzola, pinenuts, sultanas, shaved celery & aged balsamic vinegar 19

Pasta and risotto - Porcini mushroom risotto with truffled mascarpone & Parmesan 19/27

Main - “12 hour Greenvale Farm rare breed pork belly” with cabbage, fennel, granny smith apple sauce & a crisp crochette 37

Dessert - Sapore’s cheesecake with seasonal fruit 14

Sapore’s cheesecake with seasonal fruit 14

Simon said: “I derive my inspiration from the changing seasons and there is so much beautiful produce available during the summer-to-autumn transition.

“The ingredients are so versatile at this time of year. Take our new cheesecake, for example. The seasonal fruits will change as the weeks go by, starting with mango and raspberry at the moment, and then moving onto rhubarb and then quinces. WA octopus with chorizo, cannellini beans & gremolata dressing 16
House made citrus cured salmon, roasted beetroot, horseradish & watercress 14

Entree

Beef carpaccio with white anchovies, Parmesan, cos lettuce & organic egg 20
Baked fig tart with gorgonzola, pinenuts, sultanas, shaved celery & aged balsamic vinegar 19

Pasta and Risotto

Porcini mushroom risotto with truffled mascarpone & Parmesan 19/27
Caramelised onion tortellini with butternut pumpkin, beurre noisette, sage & almonds 18/26
Hand cut spaghettini with a veal, pork & beef ragù 19/27

Main courses

Roasted chicken breast, house made olive gnocchi, tomato confit and caper & parsley sauce 34
“12 hour Greenvale Farm rare breed pork belly” with cabbage, fennel, granny smith apple sauce & a crisp crochette 37 (pictured)
Hopkins river eye fillet, baked potato with leek, thyme & Parmesan and red wine sauce 40
Duck ‘tre modi’ with baby spinach, butternut pumpkin and Masala-sultana sauce 38

Desserts

Panettone ‘bread & butter’ pudding, rum, raisin, chocolate & orange 15
Dark chocolate mousse, chocolate & Cointreau fudge, crisp hazelnut chocolates, marshmallow & passionfruit 15
Sapore’s cheesecake with seasonal fruit 14

Buon appetito!

“All our old favourite dishes are still on the menu but we are really confident that the balance, variety and creativity of the new menu reflect the finest autumnal food around.”

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Melbourne's Sapore embraces the best of autumn

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