Sapore, St Kilda

by lex on September 5, 2010

Restaurant

Restaurant

Sapore (meaning flavour in Italian) is a one hatted restaurant located at the southern end of Fitzroy Street in St Kilda, where the road bends towards the water and the esplanade diverges toward the sea baths, St Kilda beach, Luna Park and Acland Street.

Veal ‘Osso Buco’ with parsley and lemon risotto, confit garlic fritti and saffron brodo ($34.00).

Having already spent over a week on the road wining and dining (and starting to feel a little self-conscious about the waist line) we decided to skip entrées and go straight to mains. Dylan and I usually order quite differently (he leans towards beef and I lean towards fish or chicken) but on this occasion neither of us could resist the veal osso buco. Our waiter informed us there would be an approximate twenty minute wait for our mains as they take longer to prepare than entrées but we were content munching on the delicious bread rolls on offer.

Taking a different angle from traditional osso buco, the meat and bone of the veal were separated; the bone with its lush marrow placed to one side whilst the veal, wrapped in sausage style casing, took on the appearance of a potato sitting atop a gorgeous green mound of parsley and lemon risotto and surrounded by the vibrant shimmering saffron broth.

Opening the casing of the veal revealed a rich stew of meat that was extremely juicy and tender and simply melted in my mouth. The risotto had a very fresh taste and was wonderful at balancing out the veal while the saffron broth, as difficult as it is to articulate the taste, brought some lightness to an otherwise heavy comfort food style dish.

veal osso buco

Veal ‘Osso Buco’ with parsley and lemon risotto, confit garlic fritti and saffron brodo

Wild rocket with Parmesan, lemon and extra virgin olive oil ($8.00).

As always, the rocket and parmesan salad was the perfect accompaniment to our meal.

Tiramisu – the ‘Lucchesi’ family recipe with walnut bread ($13.00).

I like tiramisu but I don’t love tiramisu so it is not a dessert I tend to order, but how could I resist the Lucchesi family recipe?! It was one of the better tiramisus I have had, served with crunchy walnut biscotti.

tiramisu

Tiramisu – the ‘Lucchesi’ family recipe with walnut bread

Blood orange and vanilla cheesecake, candied peel and biscuit crumbs ($12.00).

Dylan doesn’t like cheesecake (yes I know, he is definitely crazy!) but for some reason he decided he would go out on a limb and try this one. Perhaps it was the deconstruction of the cheesecake that won him over, but Dylan loved this dessert. The tartness of the crimson blood orange was mellowed out with the vanilla cheesecake ‘filling’, biscuit crumbs buttery and delectable, candied peel intense in flavour but not overpowering.

cheesecake

Blood orange and vanilla cheesecake, candied peel and biscuit crumbs

Michael Hall 2007 ‘Flaxman Valley Syrah’ – Eden Valley, SA ($79.00).

I thoroughly enjoyed the hearty Italian meal we had and would definitely recommend the restaurant to anyone heading down to St Kilda.

Sapore
3-5 Fitzroy Street
St Kilda VIC 3182
(03) 9534 9666
Sapore Website

Sapore on Urbanspoon


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