All-day rooftop dining restaurant Sol & Ora at The Outpost Hotel Sentosa offers eclectic Mediterranean bites as well as an expansive view of Sentosa’s southern shores.

Tucked on the rooftop of The Outpost Hotel Sentosa is newly-opened Sol & Ora. What was originally modern Asian restaurant 1-V:U has been converted by 1-Group to yet another culinary bastion for Mediterranean cuisine on the resort island.

All-day dining Sol & Ora – Latin for ‘sun and shore’ – follows the success of the lifestyle and hospitality purveyor’s Latin-European bistro Sol & Luna in Singapore’s Central Business District. Like its elder sibling Sol & Ora offers dishes that explore the cuisines of the northern Mediterranean, specifically those from Spain, Italy, Greece, and the south of France.

And while Sol & Luna proffers a whimsical garden-like urban oasis set high up a towering skyscraper, Sol & Ora presents itself as a contemporary beachside getaway. Which it essentially is. It adjoins party venue 1-Altitude Coast Rooftop Bar & Day Club, so you’ll get the same view (including that of towel-clad hotel guests waltzing past to peruse the pool).

Sol & Ora - La Bomba
The La Bomba is literally da bomb when it comes to flavour.

Sol & Ora’s kitchen stays as faithful to those Mediterranean cuisines as it can. It doesn’t try to be too fancy, modern, or complicated. The ‘Petite Meze’, for example, is a tapas plate of familiar Mediterranean munchies – falafel fritters, Sicilian olives, padron peppers, and creamy taramasalata you scoop up with crackers. They are great particularly washed down with wine or some spritzes. For the more peckish there’s The Sol & Ora Grande Platter. This is a heaving board of charcuterie and cheese, along with condiments such as dried fruits, (more) crackers and toasted nuts.

A must-order here is the Greek ‘Saganaki’ Kefaloytri Cheese, one of the best executions of this cheese we’ve tasted this part of town. The texture is just squeaky enough without hurting your head when you bite into it, and it’s not overwhelmingly salty like far too many other versions. Also excellent is La Bomba. A typical Barcelona tapas favourite, this is a deep-fried potato ball filled with meat much like our kentang ball. Here it’s smothered in a spicy tomato sauce, along with lashings of aioli.

Sol & Ora - Sardinian Porcetto
The Sardinian Porcetto at Sol & Ora is roast suckling pig, Sardinian-style.

Faring less well is Tagliatelle ‘Corsican’ Carbonara. We’re not sure what is exactly Corsican about carbonara, but Sol & Ora’s version tastes healthier and lighter compared to classic carbonara. But why? We like traditional Roman carbonara precisely for its cloying, calorie-laden richness.

But if you’re looking for something carnivore-friendly, we recommend the Sardinian Porcetto. This is Sardinia-style roast suckling pig – what the Sardinians call Su Porcheddu – that’s usually spit-roasted for hours. Here it’s put in an Josper oven instead, resulting in beautifully crispy skin on the outside, flavourful tender flesh beneath with a lovely gelatinous fat holding them together.

We’re almost disappointed they don’t serve this at breakfast.

Sol & Ora (The Outpost Hotel)

Address 10 Artillery Ave, #07-01, 099951 (Google Maps link)
Opening Hours 7am to 10.30am on Mondays; 7am to 10.30am and 6pm to 10.30pm Tuesdays to Fridays; 7am to 10.30am, 11.30am to 2.30pm (weekend brunch), 3pm to 4.30pm (high tea) and 6pm to 10.30pm on Saturdays and Sundays
Tel (65) 8879 8765



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