Sapore enjoys stunning views over Port Philip Bay from the beach end of St Kilda’s Fitzroy Street and continues to create a buzz on the Melbourne food scene, attracting rave reviews, a loyal clientele and a top 30 Melbourne restaurants ranking, having received a coveted Chef's Hat in The Age Good Food Guide for the thirds year running, with an elevated score of 15.5 in 2012. Head Chef Simon Moss has created an Italian-inspired menu with modern European influences, featuring playful and inventive twists on approachable classics, which allows the finest seasonal produce to shine. Try the Beef Carpaccio with a caper and cornichon dressing, garlic croutons and watercress as an entree; or the home-made Potato Gnocchi with braised rabbit, truffle butter and Parmesan for the pasta course; the Veal 'Osso Bucco' with parsley lemon risotto, confit garlic fritti and saffron brodo as a main course; or, for dessert, the signature trifle with watermelon jelly, raspeberries, choc chip cookies, custard and vanilla ice cream.

The atmosphere is warm and relaxed, with friendly and informed service and an in-house sommelier overseeing an award-winning wine list. Featuring an architecturally unique interior, Sapore offers an ideal function space for corporate lunches, product launches, weddings, conferences and birthday parties for up to 60-70 (sit-down) or 100 (cocktail style). Function space options include an intimate private dining room, main dining room and the upstairs Bayview Room.

As the 2012 Good Food Guide stated: "As any celeb will tell you, the passing of years isn’t always kind, especially on Fitzroy Street. But Sapore is one local A-lister whose star continues to shine brightly. Under a soaring ceiling twinkling with lights, waitstaff move on silent feet to minister to diners tucked in at elegantly set blondwood tables. Merging classic Italian tastes with modern food styling, a summery entrée salad is the perfect start: al dente asparagus, green and white beans, tumbled on a sweet and creamy ricotta bed bearing the toasty overtones of warm pinenuts. The 12-hour slow-cooked pork is a piggy kapow of fork-tender meat and faultless crackling (cooked separate so it’s crunchy) cut through with a salad of bitey witlof. Similarly crisp-skinned roasted blue-eye finds ideal enhancement in its surrounding sweet prawn, pea and tomato velouté. Honeycomb-topped limoncello semifreddo with Manuka honey sabayon is a classy sugar-bomb of a dessert and a stellar full stop."