Sol & Luna @ CapitaSpring

Located at 88 Market Street, CapitaSpring is a 51-storey, 280m-tall integrated development which boasts a hawker centre, offices, serviced apartments with a pool, two gardens and an observatory deck. On the top floor are two very good restaurants, Kaarla and Oumi. One third up around 17th floor is a Spanish tapas restaurant, Sol & Luna.

You need a reservation at one of the restaurants before you can go up the lift from the lobby. And once you are up, you are free to roam the 51st floor if you want to for that magnificent view and rooftop herb and micro greens garden.

Sol & Luna is a serene garden oasis in the CBD, nestled among lush greenery. This alfresco dining spot offers a delightful escape with its Mediterranean cuisine, allowing guests to savour the vibrant flavours from France, Italy and Spain. Perfect for a relaxed dining experience, Sol & Luna combines exquisite Latin European dishes with a tranquil atmosphere, making it an ideal destination for those seeking a refreshing culinary retreat in the city.

Part I : Tapas (Light Snacks)

The first section of the menu are Spanish tapas that include classics like patata brava and cod fritter. I expected a much more comprehensive tapas menu, I didn’t expect that it only had around 8 items.

Fried Padron Pepper

To kick off a night of tapas, a plate piled high with glistening, steaming Padrón peppers served with a tangy, smokey Romesco mayo. One in ten of these peppers will be hot as hell, making the act of eating them even more exciting. However they are mostly sweet and make a great appetiser to down your sangria with.

Toasted Sourdough

Bread is not free in most tapas bar in Singapore, so we ordered some.

Patatas Bravas

Patatas Brava is a classic Spanish tapas, and it can be quite destroyed by these innovative chefs who stuck to the ingredients but forgot that it needed the potato to be done right. The potato was not roasted to a crispy outside with hot, fluffy inside. And the garlic aioli was a straight F.

Cod Fritter

Croquette is always nice. And when it tasted like Birds eye cod fish fingers, it brought back childhood memories. The Romescu sauce hit the spot and the croquette was really creamy inside and crispy on the outside.

Peri Peri Fried Winglets

The surprise was these Peri Peri fried winglets, crispy on the outside and juicy on the inside. They are like a deluxe version of McWings.

Part II : Gustus (Appetisers)

They split the sharing plates into another section called Gustus or appetisers.

Gambas al Ajillo

My favourite tapas, prawns in butter spiced with chilli padi and garlic. The melted butter was perfect for dipping with bread, but there wasn’t any. You need to place a separate side order of toasted sourdough.

Smoked Grilled Octopus

The octopus leg was well-seasoned and grilled, but it was not plump like the ones I had in Barcelona. But this was one the better ones I have tasted recently, the octopus meat was tender and juicy with a smokey taste of charcoal grill.

Avocado Hummus

It tasted like mashed avocado and none of the chickpea. Either you like avocados or don’t.

Part III : Restat (Mains)

Finally we reached the main courses. There are fe choices, but they offer a lot more in their sharing banquet at $85pp, like a seafood platter. Don’t understand why they can’t do it for a la carte orders.

Australian Lamb Rack ‘A La Plancha’

Australian Lamb Rack ‘A La Plancha’ is lamb chops grilled on a hot griddle. The lamb chops are very delicious, tender and juicy. We ordered another portion.

Free-Range Chicken Milanese

Chicken Milanese is made with thin chicken breasts or cutlets, lightly breaded and pan-fried for a deliciously crispy, quick-and-easy main course. However the user of oat and quinoa instead of the usual panko made this chicken cutlet really hard. We pretty much left it alone. Even the salsa verde couldn’t save it.

Vegetable Moussaka

I have a soft spot for moussaka, both meat and vegetarian versions. I really like their vegetable moussaka made with zucchini. Very light on the body.

Part V : Pasta et Rice (Pasta and Rice)

Next up, the fillers – we ordered a rice and a pasta.

Truffle Risotto

Despite all the explanations and descriptions that say truffle, I didn’t get an overwhelming sense of truffle. That’s the problem when you use truffle substitutes and not the real thing.

House-Made Spaghetti ‘Aglio Olio’

A bit too wet for Aglio Olio, but they did warn us that this is not what it is written.

Part VI | Hortu (Sides)

We didn’t have time to take photo of the truffle fries, but they are all the same. The sides are similar to what you would get in a steakhouse, like grilled asparagus, etc.

Roasted Cauliflower Steak

After trying this for the first time in an American steakhouse, I was quite converted to having cauliflower as a carb substitute. Simple and delicious.

Part VII : Demerita (Desserts)

Ordered the only two things that are Spanish on the menu. These desserts do not travel well; I packed some home but they were not as good as when they were freshly made.

Churros con Chocolate

Freshly made churros with ample sprinkling of cinnamon sugar. The chocolate was too little though. And where’s the flowers from 1-Arden food forest?

Leche Frita (Fried Milk)

dulce de leche | summer berries | earl grey crumble | cinnamon sugar | flowers from 1-Arden food forest

This one I really like, it’s like custard that has been deep fried. The dulce de leche was spot on too, nutty and caramelised.

The service was solid, the food was pleasant, and the price was not too exorbitant, unlike other places in town. Parking is a chore (a walk away), and irony since this spot used to be a multi-storey carpark. Even on the 17th floor, the place is hard to find.

Sol & Luna
88 Market Street, #17-01, Singapore 048948
Tel :  +65 9295 2182 (Reservations)

Visited Mar 2025