Thanks to Stefanie and Cheryl for the invite! Mauro and his team for the amazing hospitality!
Sardinian cuisine hits Singapore with Sopra Cucina and Bar, a first of its kind. Typically think Italian and the famed regions of Sicily and Tuscany come to mind. Sardinia is the second largest island in the Mediterranean Sea, specialising in poultry.
A native Sardinian, Head Chef Simone Depalmas’ hearty array of classic Italian dishes and Sardinian offerings is a perfect expression of this passion.
Here's a walk through of the restaurant - an incredibly exquisite one with such lovely detailing. Antiques and vintage finds sourced from Italy allude to a bygone era, fill the place exuding an irresistible charm.
Room within a room.
Looking like a library.
Oh-so-tempting dessert trolley!
The amazing wine cellar.
Yet another cosy private dining area.
Into the private room.
Intimate corners like these, love them!
Spot the pizza shovels on the wall!
More kitchenware on the wall.
Bread heaven.
Loving the touches on the menu.
Hermes orange napkins.
Cracker-like bread to kickstart the meal.
Traditional Sardinian Roast Semolina Pasta with Fresh Seafood
This orange hued dish had us nothing but praise for the fresh seafood and the heartiness of this creamy one.
Slow Cooked Lamb and Olive Stew with Potato Puree
Much like stew, this lamb number was hardly gamey and was perfect with the olives. Potato puree was a powerful one too, smothered in cheese.
Traditional Sardinian Roasted Suckling Pig with Roasted Potatoes
I love my suckling pigs and this was different from the German Pork Knuckle, Spanish Suckling Pig or Sio bak that I adore to death. That being said, perhaps this is a less sinful version of the Sardinians to rival on the cholesterol rocketing Spanish delicacy.
"Fish of the Day", Sliced Potato, Rosemary, Sage, Fresh Tomato
Seabass was the catch and boy, it arrived a full fish! Particularly adored the sliced potatoes that deserve to be mentioned as an ala carte on the menu.
Kudos to the waiter for his swift deboning and plating.
What is Italian cuisine without pizzas? Unlike the usual neopolitan pizza, those at Sopra spot a uniformly golden crust filled with a plethora of delectable ingredients.
These freshly baked goods are definitely a breath of fresh air in the pizza scene, worth a try! The one we attempted was sopra, a lovely combination of proscuitto ham, rockets and cheese! They come in three different sizes: Singola, a 9” personal pizza; Original, 14” for two to three people; and Family, a 20” pizza good for five.
Traditional Sardinian Ancient Fritters with Cheese and Honey
Pretty much resembled the starter we had.
Crispy, sweet and savoury all at once.
This came across to me as a schneeball equivalent, deep fried in hot and sprinkled with icing sugar.
Bright as an orange.
Vecchio Unlimited for the whiskey lover, only for those who really drink need apply. The smoky flavour was consuming.
I had the Amaro Bitters, loosely translated as bitter love. For one, it was hardly bitter and for two, I am in love with the cinnamon hints.
Amaro Smash ($16)
Smashed pineapples, Amaro Montengro
Way too potent for comfort, a proud concoction of Sopra's yet I just did not have the same sentiments about it though.
They pride themselves repeatedly on not using "butter or white wine" in any of their dishes and truth be told, it allows the natural flavours of the dishes to shine through. An enjoyable dining experience and when the companion returned independently on another occasion, he experienced the same hospitality and egged me on to try their famous tiramisu the next time.
4 course menu, $98++ (min 2 to order)
Sopra by night, an enchanting sight indeed!
Sopra Cucina and Bar
01-02 Pan Pacific Orchard Hotel
Sardinian cuisine hits Singapore with Sopra Cucina and Bar, a first of its kind. Typically think Italian and the famed regions of Sicily and Tuscany come to mind. Sardinia is the second largest island in the Mediterranean Sea, specialising in poultry.
A native Sardinian, Head Chef Simone Depalmas’ hearty array of classic Italian dishes and Sardinian offerings is a perfect expression of this passion.
Here's a walk through of the restaurant - an incredibly exquisite one with such lovely detailing. Antiques and vintage finds sourced from Italy allude to a bygone era, fill the place exuding an irresistible charm.
Room within a room.
Looking like a library.
Oh-so-tempting dessert trolley!
The amazing wine cellar.
Yet another cosy private dining area.
Into the private room.
Intimate corners like these, love them!
Spot the pizza shovels on the wall!
More kitchenware on the wall.
Bread heaven.
Loving the touches on the menu.
Hermes orange napkins.
The menu features dishes unique to the idyllic island which I had the privilege to try this time! Our waiter remembered us from our Oso visit during Restaurant Week - what a small world it is!
Cracker-like bread to kickstart the meal.
Served with a home made bread basket filled with surprises, I particularly loved the onion bread - pillowy soft and fragrant.
Seared Roll of Fresh Pecorino Cheese in "Carasau" Bread, Served with Honey
Flaky pastry stuffed with cheese and drizzled with honey caused quite an oral uproar - I like how the flavours came together.
Drool over the cheese.
Light Lamb Consumme with Fregola Pasta, Herbs, Pecarino Cheese
Adored the crispy bits and flavour for this.
Traditional Sardinian Bread Soup with Lamb Stock and Pecarino Cheese
A pleasant surprise when this savoury bread pudding was presented, lamb flavoured broth soaked up by the pieces of bread and topped with shredded lamb.
No better way to have my soup and it was really hearty.
Filled Homemade Pasta with Potato, Mint, Pecarino Cheese, Butter, Sage
On the fence for this one with the mint overpowering the rest, the texture of cheese and potato needed some getting used to as well.
One fierce looking pasta.
Small Shaped Dumplings with with Roasted Pork and Rosemary Sauce
Another that garnered much love and I wish I had more space for more. The tangy rosemary sauce was so easy to love and dense dumplings made this one happy dish.
Seared Roll of Fresh Pecorino Cheese in "Carasau" Bread, Served with Honey
Flaky pastry stuffed with cheese and drizzled with honey caused quite an oral uproar - I like how the flavours came together.
Drool over the cheese.
Light Lamb Consumme with Fregola Pasta, Herbs, Pecarino Cheese
Adored the crispy bits and flavour for this.
Traditional Sardinian Bread Soup with Lamb Stock and Pecarino Cheese
A pleasant surprise when this savoury bread pudding was presented, lamb flavoured broth soaked up by the pieces of bread and topped with shredded lamb.
No better way to have my soup and it was really hearty.
Filled Homemade Pasta with Potato, Mint, Pecarino Cheese, Butter, Sage
On the fence for this one with the mint overpowering the rest, the texture of cheese and potato needed some getting used to as well.
One fierce looking pasta.
Small Shaped Dumplings with with Roasted Pork and Rosemary Sauce
Another that garnered much love and I wish I had more space for more. The tangy rosemary sauce was so easy to love and dense dumplings made this one happy dish.
Traditional Sardinian Roast Semolina Pasta with Fresh Seafood
This orange hued dish had us nothing but praise for the fresh seafood and the heartiness of this creamy one.
Slow Cooked Lamb and Olive Stew with Potato Puree
Much like stew, this lamb number was hardly gamey and was perfect with the olives. Potato puree was a powerful one too, smothered in cheese.
Traditional Sardinian Roasted Suckling Pig with Roasted Potatoes
I love my suckling pigs and this was different from the German Pork Knuckle, Spanish Suckling Pig or Sio bak that I adore to death. That being said, perhaps this is a less sinful version of the Sardinians to rival on the cholesterol rocketing Spanish delicacy.
"Fish of the Day", Sliced Potato, Rosemary, Sage, Fresh Tomato
Seabass was the catch and boy, it arrived a full fish! Particularly adored the sliced potatoes that deserve to be mentioned as an ala carte on the menu.
Kudos to the waiter for his swift deboning and plating.
What is Italian cuisine without pizzas? Unlike the usual neopolitan pizza, those at Sopra spot a uniformly golden crust filled with a plethora of delectable ingredients.
These freshly baked goods are definitely a breath of fresh air in the pizza scene, worth a try! The one we attempted was sopra, a lovely combination of proscuitto ham, rockets and cheese! They come in three different sizes: Singola, a 9” personal pizza; Original, 14” for two to three people; and Family, a 20” pizza good for five.
Traditional Sardinian Ancient Fritters with Cheese and Honey
Pretty much resembled the starter we had.
Crispy, sweet and savoury all at once.
This came across to me as a schneeball equivalent, deep fried in hot and sprinkled with icing sugar.
Bright as an orange.
Blood orange sorbet and chocolate gelato were amazing in their own right. Laced with the right amount of tartness, the blood orange was a perfect palette cleanser.
Former World Gourmet Summit “Sommelier of the Year”, Mauro Serrajotto, helms the restaurant operations and painstakingly put together a wine list for the restaurant. Vecchio Unlimited for the whiskey lover, only for those who really drink need apply. The smoky flavour was consuming.
I had the Amaro Bitters, loosely translated as bitter love. For one, it was hardly bitter and for two, I am in love with the cinnamon hints.
Amaro Smash ($16)
Smashed pineapples, Amaro Montengro
Way too potent for comfort, a proud concoction of Sopra's yet I just did not have the same sentiments about it though.
They pride themselves repeatedly on not using "butter or white wine" in any of their dishes and truth be told, it allows the natural flavours of the dishes to shine through. An enjoyable dining experience and when the companion returned independently on another occasion, he experienced the same hospitality and egged me on to try their famous tiramisu the next time.
4 course menu, $98++ (min 2 to order)
Sopra by night, an enchanting sight indeed!
Sopra Cucina and Bar
01-02 Pan Pacific Orchard Hotel
Hmmmm, tempting foods, beautiful place, warm atmosphere. Who could ask for more?
ReplyDeleteCongratulations from Tuscany, Italy.
@arianna: thanks for dropping by! :)
ReplyDeleteThanks for delicious food and the perfect service!! Amazing. I had remember aromas of my Sardinia!!!! Thank you
ReplyDelete