Sagi of Wortley

06/14/2026

05/27/2026

We been working on delivering the best we know you deserve.

And what better area to start then our dessert program. I know program right ?!?!
Well I suppose when this level of effort is being put into research & development and exacution we have to do it justice for the team and everyone involved here at Sagi.

From refining our own chocolate cocoa nibs and making our own Sagi Vao (plant based white chocolate) along with all the amazing pralines we have a great line up of awesome things to come.

This was one of the first desserts we put together

Dubai chocolate bar

Pistachio praline mixed with our Toasted kataifi and Bean to Bar chocolate

Sesame matcha espum

Matcha green tea latte

Will be bringing it back soon
Cause it was delicious but also super fun to make

05/18/2026

Meet Nova! During patio season she stops in about once a week to get her fix of liver bites and pets. Wortley Village is the best place to be🥰

03/22/2026

Larb moo is bright, punchy, and addictive it’s the kind of dish that wakes up your palate and keeps you going back for another bite. It’s simple in structure but very refined in balance.
Its a dish I will always get if i see it on a menu, no questions.

02/28/2026

Another one of bangers!!

Jungle Boobie

Mezcal, Tequila, Campari, house made cashew orgeat, fresh lime, grapefruit and sour sop juice with peychards bitters 🤤

02/13/2026

Feature Cocktail:
Ube Bey
Coffee infused Filipino style rum, lillet blanc, salted ube vanilla cordial, black walnut bitters & grapefruit zest

04/10/2025

Fun feature didn't make it to the weekend
But it'll be back

Gochujang red wine Braised shortrib
Riced wisked yukon gold potatoes
Bel haven mornay cheese sauce
Toasted bread crumbs
Roasted Brussels sprouts garlic lemongrass butter
Pickled red onion

04/09/2025

New menu alert !!! 💥💣💥💣💥💣
features rolling out for test runs !!!!
Last week, we ran a

Sesame crusted Itsumo yellowfin (Ahi) from
Deglazed in our garlic sweet soy sauce
Accompanied by a warm soba salad / blistered corn, edemame, red onion , and arugula.
Shallot, ginger, garlic,smoked tahini soy dressing.
Rice and tapioca starch tempura fried maitake (hen of the woods ) from
Simply tossed in salt & pepper
And spritzed with rice wine /mirin / apple cider vinager

Be on the lookout for more sneak peaks from the Sagi team in the following weeks