Riding on the success of Sol & Luna at CapitaSpring, 1-Group opens Sol & Ora on the rooftop of The Outpost Hotel on Sentosa, bringing the allure of the Mediterranean Sea and its unique coastal culture to the shore of Singapore. It is an all-day, all-occasion gastronomic destination set on the coast.
Brioche 'Parker' Roll 4.2/5
While waiting for our mains, we started with the Brioche 'Parker' Roll ($8). A soft, fluffy bread roll paired with black olive tapenade and French butter.
Sicilian Green Olives 4/5
Falafel 4/5
Padron Peppers 4/5
The Petite Meze ($22) comprises an array of antipasto from Greece, Spain and Italy. Diners can look forward to a platter of Whipped Taramasalata, Padron Peppers, Falafel, Tzatziki, Sicilian Green Olives, and Rosemary & Sea Salt Feuille De Brick.
Greek 'Saganaki' Cheese 4.2/5
The cheese may look like a slice of pizza, but it's Greek 'Saganaki' Cheese ($23). The Kefalotyri cheese is pan-fried and drizzled with honey. Squeeze the accompanying lemon slice to zest up the enjoyment.
La Bomba 4/5
A tapas originating from Barcelona, the La Bomba ($18) comes in a ball-shaped Spanish-style breaded potato with minced chicken seasoned with Baharat, paired with housemade mayonnaise and spicy tomato puree.
Cavatelli Pasta 4.2/5
Cavatelli Pasta ($28) is also known as little hollows due to the hollow shape of the pasta shells. It is a popular pasta throughout Southern Italy. I like the shape of the past, acting as a reservoir for the delicious sauce for maximum enjoyment. It is cooked with caramelised red onions, squid, crab, Amalfi lemon zest, chopped spinach, and chopped anchovies to complement the delightful pasta's texture.
Imam Bayildi 4/5
If you are okay with mushy texture, you will enjoy the Imam Bayildi ($18). The eggplant flesh is removed and cooked with tomato, coriander seeds, and cinnamon before refilling it back into the cavity. It is then oven bath in wine, tomatoes, and bay leaves before scorching over wood fire. It is then topped with crumbled Persian feta cheese and rocket leaves.
Seared Red Norwegian Salmon 4/5
Moving to the mains, we started with the Seared Red Norwegian Salmon ($32). The salmon is perfectly cooked to a moist, slight pink in the middle and crispy on the skin. It is paired with grilled fennel and Trapanese pesto and finished with lemon zest and shavings of bottarga.
Wood-fired Wagyu Bavette 4.2/5
Beef lovers will enjoy the Wood-fired Wagyu Bavette ($44). The Australian wagyu flank infused with smokiness is tender and juicy, paired with truffle sauce. It is served with marinated and semi-dried cherry tomatoes on the vine to cut the richness.
Sardinian Porcetto 4.2/5
Great for sharing is the Sardinian Porcetto ($78). The Spanish suckling pig is brined and steamed for 24 hours and then air-dried overnight. The result is flavourful succulent meat with crackling skin. It is served together with apple and pear sauce, accompanied by charred lemon and burnt Romaine lettuce.
Churros 3.5/5
For dessert, we had the Spanish Churros ($16), fried upon order and then dusted with cinnamon sugar and toasted pecan nuts. It is best enjoyed together with the chocolate dip.
Greek Bougatsa 4/5
As for the Greek Bougatsa ($14), the filo pastry is filled with custard cream, baked and then dusted with icing sugar and served with fresh strawberries and blueberries.
Note: This is an invited tasting.
Sol & Ora
The Outpost Hotel
10 Artillery Avenue
Level 7
Singapore 099951
Tel: +65 88798765
Website
Nearest MRT: Harbourfront (CC Line, NE Line)
Opening Hours:
Breakfast
Daily: 7am - 1030am
Lunch
Tue-Fri: 12pm - 230pm
Weekend Brunch
Sat-Sun: 1130am - 230pm
High Tea
Thu-Sun: 3pm - 430pm
Dinner
Tue-Sun: 6pm - 1030pm
Direction:
1) Alight at Harbourfront MRT station. Exit station to Vivocity Shopping Mall. Go to Sentosa Express Station at Level 3 of Vivocity. Take Sentosa Express Train to Imbiah station. Alight at Imbiah station and walk to destination. Journey time about 15 mins. [Map]
