The St. Regis Singapore unveils Sophia, a new restaurant concept that celebrates modern Italian dining. Rooted in the ageless art of Italian hospitality and enlivened through contemporary expression, Sophia presents a dining experience where conviviality, culture and craftsmanship converge. Here, Chef de Cuisine, Angelo Sergio, a Puglia native, celebrates the hallmarks of authentic Italian cuisine from 11 different regions in Italy, elevating time-honoured recipes with the finest produce and honest ingredients.
“Sophia represents our commitment to offering a curated Italian dining experience that honours authenticity with elevated execution. In bringing the charm of Italy into the vibrant heart of The St. Regis Singapore, Sophia is set to become the new social beacon where our luminaries can savour timeless recipes and experience tableside rituals at the city’s best address,” said Nick Heath, General Manager.
Crafted to honour Italy’s most beloved flavours, Sophia’s menu unfolds as a procession of dishes, designed for sharing. Highlights include homemade focaccia with various toppings, including cherry tomatoes; beef bresaola with goat cheese and honey; and creamy stracciatella with tender smoked red tuna.
An assortment of antipasti include the Polpo Grigliato – smoky grilled octopus over a bed of fava beans with famously sweet Tropea onions, mint, lemon zest and semi-dried tomatoes; and Carpaccio di Gamberi, where buttery slivers of Mazara red prawn meet raspberry and lemon gel, celery, plankton oil and sea salt.
For pastas, don’t miss the Tagliatelle Atavi e Porcini, made with porcini, veal jus and smoked Atavi tagliatelle – a Hickory-smoked flavour-infused pasta imported from Italy and exclusively available at Sophia. The Pappardelle al Ragù exemplifies Sophia’s dedication to excellence, where Wagyu beef is hand-cut into delicate shreds and simmered into a fork-tender ragu that envelops each ribbon of pasta.
Mains include the Bistecca alla Fiorentina, an extraordinary one kilogram Angus T-bone, grilled and seasoned with pepperberry sea salt, served alongside a red wine jus and rustic cannellini beans, and the Baccalà in Umido – a comforting yet refined cod stew which is enriched with silky white onion sauce, potato and artichoke.
The dolci selection boasts classic Italian desserts, from Tiramisu layered with espresso-soaked ladyfingers, to the Baba Napoletano, soaked in limoncello syrup with Chantilly cream, and strawberry compote. Order the Cannoncini alla Crema or the Salame di Cioccolato to enjoy them prepared and served tableside.
Apart from its extensive a la carte menu, Sophia will offer two and three-course set lunch menus at $42++ and $58++ respectively from Mondays to Saturdays.
Sunday Brunch at Sophia
Sunday Brunch at Sophia transforms the dining room into a convivial atmosphere, with music from a live band while guests are welcomed with Mimosas and Aperol Spritzes. Look forward to a mozzarella bar, pastas prepared a la minute, artisanal cheeses and a gelato cart which makes its way around the dining room scooping out freshly made gelato, in addition to pass arounds of Sophia’s signature tiramisu. For $198++, your brunch experience is complemented with bottomless pours of R de Ruinart champagne and house wines.
A Toast to Italian Winemaking
Sophia’s beverage menu features three signature cocktail creations – the Amalfi Breeze, Bella Rossa and Negroni Bianco. Each cocktail uses Malfy Gin, distilled in Italy, and featuring botanicals from the Amalfi Coast, capturing the brightness of Mediterranean citrus. These contemporary cocktails are available alongside timeless classics such as the Aperol Spritz and Negroni.
The diverse wine list at Sophia spotlights 70 artisanal labels across Italy’s most celebrated regions, from the subtlety of Lombardy’s Franciacorta, to the depth of Tuscan Brunello and the volcanic character of Sicilian Etna, each pour tells a story of place and tradition. Also among the list are nine organic selections that underscore a respect for nature and craft. The curated list pays homage to Italy’s deep winemaking heritage while offering discoveries for both connoisseurs and casual drinkers alike.
Meanwhile, digestifs such as Grappa, Limoncello and Sambuca offer a traditional close to each meal.
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