Image: The Eggplant Parmigiana is a fan favourite & for good reason. Bite into fresh eggplant cutlets topped with our homemade fresh tomato sauce & 18 month grana padano cheese.Available for both dine-in & takeaway.
The menu rotates regularly allowing you to experience our vibrant dishes, crafted from seasonally abundant ingredients at the peak of their freshness. Our Chef believes in keeping our à la carte menu short and preparing dishes and sauces with daily fresh ingredients. Just ask the chef for the daily appetizer, pasta, fish or meat.
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Any diner would be delighted by the specially curated Easter Brunch hosted at Solo Ristorante. The la casa della nonna del cuoco (Chef’s Grandma’s kitchen) experience is what guests can anticipate as they fill up on food maximising their heart’s content. Catch whiffs of deliciousness in the air from the open kitchen’s culinary experts, as they cook up an appetising assortment of free-flow classic favourites — including traditional desserts like the Ciambella, a homemade Easter cake with dark chocolate and mascarpone cream.
Chef Simone Fraternali’s dishes like Lobster Tagliatelle and the Slow Roasted Leg of Lamb are available from the 1-4 of April — if you’re looking to order in for a mellow celebration at home. Takeaway and delivery is available island-wide, with free delivery for orders above $150. Requiring an advance notice of two days, call +65 9134 3167 to pre-book meals from their Easter menu.
Unsurprisingly gaining swift and steady popularity from its clientele and newcomers over the years, Solo Ristorante is the perfect place to feast on hearty Italian food that pushes the boundaries in this cuisine. This restaurant is a cosy spot to indulge in lively hospitality, and splurge on fine wine and satisfying mains that allow one to simultaneously experience the enjoyment of authentic Italian flavours with a touch of novelty. A must-visit if you haven’t yet!
Both head chef and partner, Simone Fraternali (who begun manning the kitchen helm in March 2020), churned out a flooring new dish to their menu; the Melanzana alla Parmigiana ($18). Taking inspiration from his Nona’s home-made recipe, this lineage contribution is a downright wonder in its culinary right and stays true to the best of Italian form.
Both head chef and partner, Simone Fraternali (who begun manning the kitchen helm in March 2020), churned out a flooring new dish to their menu; the Melanzana alla Parmigiana ($18). Taking inspiration from his Nona’s home-made recipe, this lineage contribution is a downright wonder in its culinary right and stays true to the best of Italian form.
The experience of walking in to Solo Ristorante was heartwarming. As the doors opened, the sounds of jazzy Italian music greeted me. Coupled with that, the visual treat of seeing a beautiful open-style opera kitchen, a space where the magic happens, an area which acts as an entrance to a 4-table intimate private dining room and then the relaxed atmosphere of the main dining room which housed the remaining guests. My kinda place!
With social distancing rules in effect, Solo Ristorante is able to accommodate 30+ patrons for a private event. Established in 2018 but recently taken over by Chef/Partner Simone Fraternali, I made a special note to dine at the stunning "performance area" - the open kitchen bar the next time I visited.
True to Italian style, Chef Simone welcomed us to his space then disappeared to get the show on the road. He next showed up with three starters of thin sliced seabass much like ceviche and a wagyu carpaccio, the finest I have ever eaten!
A usual on every Italian restaurant menu is Melanzana Parmigiana (baked eggplant) which was not so usua at Solo Ristorante as it was baked in Chef Simone style.
This was apparently the way it is cooked in Northern Italy where he hails from. For $18 this would be a winner for vegetarians. Not so cheesy and full of flavor, the spicy basil and Buffalo mozzarella combination was fillingenough and simply delicious.
A signature at Solo we were informed! In fact, everything on the menu crafted for us (a bunch of foodies), were signature dishes at Solo Ristorante.
October being a month when spring arrives in the Southern Hemisphere, lends a festive air for me, especially so because, I have many friends born in this month.
On the lookout for venues to have a long lunch or classic dinner, I was told that a special Saturday Brunch is launching on the 3 October. With 4 signature courses to devour for $78++, I can just imagine how it would make for a spectacular afternoon.
If you are a pasta fan, the Tagliolini handcrafted pasta with sea urchin was outstanding. With an umami flavor, tarragon and lemon zest lifted the dish that sped down my throat in two shakes of a tail.
My favourite at Solo Ristorante! I am sure you could tell! The pork ragout pappardelle and Angus beef gnocchi was also out of this world. In fact, the latter was so fine, that it melted in my mouth.
The Bolognese style ragout was mature. I could tell it had been cooked for hours. Just the way mama used to make it! By the way, all three pastas served were made in-house by Chef Simone.
Sharing plates would be highly recommended here, to try the variety of tastes especially with pasta, which can act as a filler. In fact, I find a glass of wine usually helps to lighten the palette.
As a ballpark, the Italian house wines at Solo Ristorante range upwards, from $15 a glass. Not a bad proposition for such a fine restaurant.
One of my favourite dishes, grilled octopus arrived as a main. Served with a cherry tomato salad and olives, it sat on a bed of mash. The octopus so tender and flavoursome was marinated for many hours and oozed with the salty flavor of the sea. So fresh and delicious!
The highly unusual and never to be had anywhere else, was the guinea fowl which is typically skinny but, in this instance, imported from France and fed on corn. So, I was told, it was more succulent than normal.
Of great intrigue to me were the two cooking styles in one dish. Chef Simone of Solo Ristorante, cooked the breast sous-vide style while doing a Confit with the leg.
Served with an oven-baked banana shallot that I had never tried in my life, this lent a sweetness to the natural jus that surrounded the meat. I love textures in food and clothing and art and pretty much everything!
I feel textures give depth and in this case, a multitude of flavours released into this dish. A must try when you are at Solo Ristorante.
You can imagine by this time that I could not add another morsel into my being except of course, a dessert. To my luck both desserts were my favourite – a lemon tart and a dark chocolate lava cake.
The Amalfi lemon and white chocolate curd was served with a strawberry and basil sorbet. A fantastic combo! The coconut and 70% dark chocolate lava cake was truly lava.
As I cut into it, the cake should fell away to reveal a burst of molten chocolate so perfectly crafted. The toffee yuzu and orange sorbet lightened the otherwise heavy chocolate flavor. A masterpiece in my mind!
An idea struck me as I dived into both desserts. If I was doing a progressive dinner, Solo Ristorante would be a good place to end for dessert and a sticky. With a great list of spirits and cocktails, I could see myself hanging out at the bar with friends at the end of the night.
The ambience at Solo Ristorante was magic. It was afternoon and I was already singing and bopping to the music by the end of my meal. There were small groups in the private dining room who were in the same spirit.
I could just envisage how this mood could stretch well into the night…..
With social distancing rules in effect, Solo Ristorante is able to accommodate 30+ patrons for a private event. Established in 2018 but recently taken over by Chef/Partner Simone Fraternali, I made a special note to dine at the stunning "performance area" - the open kitchen bar the next time I visited.
True to Italian style, Chef Simone welcomed us to his space then disappeared to get the show on the road. He next showed up with three starters of thin sliced seabass much like ceviche and a wagyu carpaccio, the finest I have ever eaten!
A usual on every Italian restaurant menu is Melanzana Parmigiana (baked eggplant) which was not so usua at Solo Ristorante as it was baked in Chef Simone style.
This was apparently the way it is cooked in Northern Italy where he hails from. For $18 this would be a winner for vegetarians. Not so cheesy and full of flavor, the spicy basil and Buffalo mozzarella combination was fillingenough and simply delicious.
A signature at Solo we were informed! In fact, everything on the menu crafted for us (a bunch of foodies), were signature dishes at Solo Ristorante.
October being a month when spring arrives in the Southern Hemisphere, lends a festive air for me, especially so because, I have many friends born in this month.
On the lookout for venues to have a long lunch or classic dinner, I was told that a special Saturday Brunch is launching on the 3 October. With 4 signature courses to devour for $78++, I can just imagine how it would make for a spectacular afternoon.
If you are a pasta fan, the Tagliolini handcrafted pasta with sea urchin was outstanding. With an umami flavor, tarragon and lemon zest lifted the dish that sped down my throat in two shakes of a tail.
My favourite at Solo Ristorante! I am sure you could tell! The pork ragout pappardelle and Angus beef gnocchi was also out of this world. In fact, the latter was so fine, that it melted in my mouth.
The Bolognese style ragout was mature. I could tell it had been cooked for hours. Just the way mama used to make it! By the way, all three pastas served were made in-house by Chef Simone.
Sharing plates would be highly recommended here, to try the variety of tastes especially with pasta, which can act as a filler. In fact, I find a glass of wine usually helps to lighten the palette.
As a ballpark, the Italian house wines at Solo Ristorante range upwards, from $15 a glass. Not a bad proposition for such a fine restaurant.
One of my favourite dishes, grilled octopus arrived as a main. Served with a cherry tomato salad and olives, it sat on a bed of mash. The octopus so tender and flavoursome was marinated for many hours and oozed with the salty flavor of the sea. So fresh and delicious!
The highly unusual and never to be had anywhere else, was the guinea fowl which is typically skinny but, in this instance, imported from France and fed on corn. So, I was told, it was more succulent than normal.
Of great intrigue to me were the two cooking styles in one dish. Chef Simone of Solo Ristorante, cooked the breast sous-vide style while doing a Confit with the leg.
Served with an oven-baked banana shallot that I had never tried in my life, this lent a sweetness to the natural jus that surrounded the meat. I love textures in food and clothing and art and pretty much everything!
I feel textures give depth and in this case, a multitude of flavours released into this dish. A must try when you are at Solo Ristorante.
You can imagine by this time that I could not add another morsel into my being except of course, a dessert. To my luck both desserts were my favourite – a lemon tart and a dark chocolate lava cake.
The Amalfi lemon and white chocolate curd was served with a strawberry and basil sorbet. A fantastic combo! The coconut and 70% dark chocolate lava cake was truly lava.
As I cut into it, the cake should fell away to reveal a burst of molten chocolate so perfectly crafted. The toffee yuzu and orange sorbet lightened the otherwise heavy chocolate flavor. A masterpiece in my mind!
An idea struck me as I dived into both desserts. If I was doing a progressive dinner, Solo Ristorante would be a good place to end for dessert and a sticky. With a great list of spirits and cocktails, I could see myself hanging out at the bar with friends at the end of the night.
The ambience at Solo Ristorante was magic. It was afternoon and I was already singing and bopping to the music by the end of my meal. There were small groups in the private dining room who were in the same spirit.
I could just envisage how this mood could stretch well into the night…..
