Guide to Australian Restaurants, Cafes & Bars
Restaurant
Name
Suburb/PC
Cuisine
Cost
State
BROWSEFULL SEARCH
Location

Add your Restaurant, Cafe or Bar

Mietta's Recipe Collection
Recipe
Category
Cuisine
Ingredient
Browse



 
Loading...
MSRA Logo

The 2008
Mietta Song Recital Award

Sapore

Ph: (03) 9534 9666; 3-5 Fitzroy St, ST KILDA 3182

Modern Australian, Italian, $$ +
Open Lunch and Dinner 7 days; Licensed; AE DC MC V
Chef Greg Feck (05-02-08) Owner

Other published opinions

Herald Sun 17-06-08 Score: **** "The name means flavour n Italian and the place lives up to the promise"

Herald Sun Stephen Downes, 5-02-08 Score: 15/20 "Sapore" might be Italian for taste or flavour. But the Latin leanings here are fairly light. You'll get interesting, well-cooked food in a bistro ambience, and service will be spot-on. The wine list is limited, representative but very expensive, few bottles priced in the $30 range. Five table whites and five reds come by glass."

The Age Dani Valent, 12-2-2008 "The restaurant has been on the strip since 1995 and its sensual, sculptural interior, designed by architect Tom Kovac, was given new dash after a refit last year. I love this room. The ceiling swoops and curves. Gorgeous drop-lights look like a suspended rain shower. The staircase is marked with a triangular entryway and a tunnel of sorts leads to the toilets. There are colours other than brown: gold, red, orange. Best of all, a large funnel drops from the roof of the building through two floors to open into the restaurant. If the aliens were coming, you could imagine they would start here, especially if they fancied fine modern European food with an Italian skew. Since late 2006, Sapore has been owned by a consortium that also runs Richmond Hill Cafe & Larder and Brighton's Florentine. Co-owner Greg Feck is head chef."

Herald Sun Eat, Bob Hart, 20-10-07 Score: * "SAPORE means taste or flavour in Italian, which makes perfect sense. Because this stylish little place, on the high side of the wet end of Fitzroy st, has plenty of both. It has a high, curved ceiling that is a wave-like continuation of the back wall - giving diners some idea of what it might be -like to find themselves *side a tsunami. Which, if Al Gore is right and my colleague Andrew Bolt s wrong, is something we may all one day experience in establishments this close to the water in St Kilda"

The Age John Lethlean, 17-9-2007 Score: 14/20 "Stylish in an unchallenging, warm and even cosseting manner. Accessible food with Italian leanings. Pretty good cooking, although partner/head chef Greg Feck tends toward the one-too-many-components school of modern Italian cooking. Good wine list. Friendly, professional service that wouldn't suffer from just a little relaxation. On these matters, it wasn't hard at all to agree. ... Sapore was bought earlier this year by the women who own Richmond Hill Cafe and Larder; they cut their chef in Richmond, Greg Feck, into the deal and he moved from Bridge Road to Fitzroy Street to relaunch the place post-renovation, a refit that followed more than 10 years' trading. They're having a serious go at building a proper restaurant."