The Italian fine-dine den on Ho Chi Minh Sarani, Sorano, is popular for its Tuscan ambience and splendid Italian fare as well as crafted cocktails. Taking things a notch higher is their new menu additions that have been researched, carefully crafted and interpreted by executive chef Arun Karara over many months.
“The idea behind the newly-crafted menu is to highlight and strike a balance between some of the past favourites and a refined approach to Italian cuisine. The menu aims to bring in new robust flavours using traditional techniques which are thoughtfully merged with contemporary Italian cuisine. We have a vast array of dishes focusing on the culinary culture across the length and breadth of Italy. They range from the rich traditional cheese fondue from the northern region of Piedmont, hearty and fresh flavours of the southern region of Sicily, succulent pork belly from Tuscany to traditional pizzas from Naples, freshly made pastas such as paccheri, caramelle and cappelletti tossed with flavourful sauces, highlighting and celebrating the best of Italian pantry. With the introduction of the new menu we have tried to widen the spectrum of dishes giving our guests plenty of interesting options to choose from. Diners will also get to experience newly-introduced homemade breads, cheeses such as burrata with flavour variations, and thin-crust pizzas. Some popular dishes of the previous menu have also made their way into the newly introduced fare, ensuring that our regular diners keep coming back for their favourites,” said Karara.
t2 savoured a range of these new menu items over lunch and here’s bringing you our favourites.
The Mushroom Forest: The name quite literally spells out the dish. It is an intricately designed forest on a plate made using different varieties of mushrooms and their textures ranging from porcini pate, chanterelle and button mushrooms, along with parsley, olives, and lavash that’s shaped like shovels. A perfectly Instagrammable plate for sure.
Goat Cheese and Avocado Bruschetta: The creamy and nutty taste of avocados is balanced perfectly with the tart and sharp goat cheese along with a dash of lime, herbs and fresh arugula.
Shrimp and Roast Pepper Soup: Puréed smoked red peppers are mixed with shrimp and cooked with white wine, tomatoes and herbs to create a unique seafood soup, served along with some prawn crackers.
Asparagus and Morel Caramelle: This pasta is for those that love their fancy veggies. Asparagus and morels are stuffed inside the pasta and cooked in a thyme and white wine butter-based sauce. We loved the umaminess of the morels.
Risotto Milanese: A simple yet delightful mix of saffron and chicken in a perfectly well-made risotto that’s topped with gold leaf for added glamour, this sure is a must-try.
Arun Karara, executive chef, Sorano