Black truffle season has arrived at Sabatini Ristorante Italiano, IFC Mall

Alongside its ongoing focus on sourcing standout ingredients from around the world, Sabatini Ristorante Italiano turns its attention to winter black truffle season with a dedicated selection available until March 15, 2026.

Among the most prized ingredients in the kitchen, black truffles are as exacting as they are elusive. Growing 20 to 40 centimetres underground, they thrive only within a narrow band of cold temperatures and high humidity. Harvested in winter, they are valued for their inky colour and unmistakable aroma: intense, earthy and fleeting.

Chef de cuisine Marco Antonio Li Voti integrates black truffle into a series of Italian dishes that prioritise balance over excess. A highlight is the slow-cooked egg with porcini mushrooms, cheese sauce and winter black truffle: rich yet restrained, with the truffle’s aroma lifting the dish rather than overwhelming it.

Sabatini Ristorante Italiano at IFC Mall (Photo: courtesy of Sabatini Ristorante Italiano)

Winter black truffle (Photo: courtesy of Sabatini Ristorante Italiano)

For pasta lovers, the house-made tagliolini with winter black truffle is a natural focal point at Sabatini Ristorante Italiano. The fine strands of pasta are designed to carry the truffle’s aroma, resulting in a dish that is quietly indulgent rather than overstated.

The main course is anchored by Australian Wagyu beef tenderloin Rossini, paired with duck liver and winter black truffle. Rich yet composed, the dish balances the wagyu’s natural marbling with the depth of duck liver, while truffle adds an earthy lift that sharpens the overall savouriness.

Dessert follows the same restrained logic. A chocolate and hazelnut cake, served with milk ice cream and finished with winter black truffle, brings the menu to a close with warmth and subtle contrast rather than sweetness alone.

There is live music on from Tuesday to Saturday at 7pm-9.45pm. For reservations, contact +852 2610 0080; optitable.com