Italian cuisine is ever popular on this island nation but while I find that many Italian restaurants seem to do generic Italian cuisine, there are others like Sopra Cucina & Bar which specialise in a specific region, in this case, Sardinia.
Sopra Cucina & Bar recently launched a new menu and I was happy to trot down and graze my way through. Moohehe.
For starters, the Polpo Alla Carlofortina ($20) is a winner with its tender pieces of slow-cooked octopus tossed in a textural medley of olives, capers, basil, pine nuts, cherry tomatoes, arugula and celery. They were all lightly coated with a slightly tangy (I'm guessing olive oil-based) dressing, making it wonderfully appetising.
The Biscotto di Pecorino ($22) is a traditional Sardinian dish made of durum wheat flatbread stuffed with Pecorino cheese and drizzled with honey. The contrasting textures of crisp flatbread and melt-y cheese were a delight against the savouriness of the sheep's cheese and the sweetness from the honey. This dish showcases durum wheat and sheep both of which Sardinia produces a lot of.
Speaking of hearty, sink your teeth into 400g of suckling pig with the Porcheddu Sardo ($48). The first thing to hit me was the fragrant aroma of garlic. The meat is liberally sprinkled with sea salt but was unfortunately way too salty and intense for my liking.
From the pizza section, we tried the Pizza Sopra ($28 for 9"). I like the slightly chewy crust which gave a better bite. The tasty toppings of Parma ham, tomatoes, arugula and Parmesan shavings were classic. Apparently, chef uses a top of the line pizza oven brought in from Italy.
Then it was off to a stroll in the Singapore Botanic Gardens to digest all these food, plus graze on moore F&B offerings there. Moohehe.
Thank you Food News PR for hosting me.
10 Claymore Road
Tel: 6737 3253
Opens: Monday 5pm to midnight, Tuesday to Sunday 11.30am to midnight
Chew On This: Ladies can enjoy free-flow Prosecco every Wednesday from 7pm to 9pm at just $25! I might just be tempted enough to go find a skirt. Moohaha.