Event launching – Aperitivo and Wine Dining

We ate excited to inform you that we will bring in more food and drinks events starting May 2018. Here are some of the sneak peek:

Aperitivo Nights

Take it easy after work or before your main dinner, as we bring you “Italian Aperitivo” and Spanish tapas. ‘Aperitivo’ means drinking an alcoholic beverage that is consumed prior to a meal with the intention of stimulating the appetite.

thurs aperitivo

  • We will have [Thursday Aperitivo] every Thursday night, 6pm onwards
    Thursday Aperitivo set RM48++: Pinchos, tapas, seafood chicken paella, etc
    FREE 2 glasses of wine/sangria/ spritzAdditional bonus deal:
    *Happy Hour from RM12++
    *FREE ladies drink on Thursday night

sat aperitivo

  • [Saturday Aperitivo] happening every last Sat of the month, also to celebrate the month with a relaxing atmosphere.
    6pm onwards, happening every last Saturday of the month
    Saturday Aperitivo set RM88++ and get 3 alcoholic drinks for FREESaturday Aperitivo Menu: paella, pincho, tapas, pasta, pizza, cheese, desserts, etc

Aperitivo

friday wine and wine

  • [Friday Wine and Dine] happening every Friday night.
    We will FREE you our signature Main Dish (4 pax) upon 1 bottle of wine purchase!

    FRIDAY WINE & DINE

    1) RM288++ Red Wine Castello di Querceto Chianti Classico
    FREE Australian T-BONE Steak

    2) RM298++ White Wine Feudi di San Gregorio Fiano Avellino
    FREE Seafood Catch of the Day

    3) RM248++ RED WINE lafont du loup 2nd label chateau de Lafont
    FREE Half Roasted Suckling Pig

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Please make your table booking by calling Sapore at 03-42666362 or make your table booking online through Facebook or website.

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Sapore Signature Dishes

Every chef comes with his own identity and creation. We have heard you, for the past year of high recommendation on our food. I won’t say all food befit each tongue taste and stomach, but I would rather say each one of us has our own preference and flavours. Whereby, people always question us, so what is your recommendation or what’s are our signature special dishes?
Here is the Sapore signature list…simply unwavering, irresistibly good:

 

1.1 KG DRY AGED T-BONE STEAK – Dry aging process is how beef was aged during olden days, when human rely on preserving the meat without fridge. How does dry aged process work, really? The meat is left on the bone for a period of time in a temperature and humidity controlled room, allowing the enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. Dry-aging concentrates and develops the ultimate flavor of beef. It could take several weeks till months to develop a flavorful, tender and fresh steak.
We bring in the premium 1100 gram Australian Grain-fed dry aged T-bone broiled to perfection, served with Rosemary Oil, Roasted Potato and Salad, Tuscany style. Sapore’s chef will grill the 1.1kg dry-aged T-bone steak medium rare, with the last part of meat fully cooked, this is due to the grilling method, also most of us will be sharing the 1.1 kg (800g if pure meat without the weight of the bones), as some will prefer well-done steak meat.

ELITE - Sapore_350g Roasted Octopus_V2_ED

350g Roasted Octopus, Potato, Arugula Modena Balsamic – 
Chef Fabio says: “I prefer to use the Mediterranean octopus in Sapore because the octopus from the Mediterranean Sea is very salty and gives a good taste if you have to compare with the octopus from the sea in Asia.”

*Cooking Method* – “I will boil the octopus with all the natural herbs for 3 to 4 hours until the octopus becomes very soft and tender. Therefore, you won’t feel the octopus texture is too hard or chewy.

After that, I will marinate the octopus with garlic black pepper, thyme and Spanish paprika. Upon order, all I need to do is grill the octopus for 5 minutes, adding on the finishing of roasted potato and balsamic dressing.”

sapore pig

Roasted Suckling Pig: “Porchetta style”. We marinate the whole pig over night with all herbs, and our secret recipe. Our piglet story: https://sapore18my.com/2017/04/16/new-arrival-roasted-suckling-pig/

IMG-20170423-WA0091

Spanish Paella – Originally from Valencia in Eastern Spain, paella started off as a simple rich dishes cooked with chicken, snails, beans, tomatoes and onions. Boil to make broth till it reduced into half. We have Spanish Paella only on every Sunday.

Guess you have some of the food on your wishlist. Feeling hungry already? Look no further!