Capella Restaurant opened its doors on 3rd September 2004 , heralding the new wave of concept restaurants from Starworth Pte Ltd. This Italian restaurant defies all definitions of conventional categorization. The traditional Italian menu is given a modern interpretation, reflecting the contemporary tastes and sophistication of diners today. Expect extravagance, decadence, and a touch of creativity from the restaurant’s tour-de-force of a menu.

Food aficionados can whet their appetites with a delectable selection of meats, seafood, pastas and desserts. The menu is a product of extensive research lasting more than a year. Combining the best ingredients with an assortment of exciting cooking techniques, the result is one luxurious gastronomic experience.

The attention to detail and flavour is carefully considered to create a paramount experience for both taste and sight, with every nuance and texture pronounced. The delicate Pan-fried Foie Gras served with raisin and shallot jam on homemade brioche is a favourite while the Monkfish in Parma Ham is a culinary innovation. Accompanied with roasted fennel, asparagus, the natural flavours of monkfish is lifted with a lobster red wine reduction. Dessert epicures will be delighted to end the meal on a beautiful note with the Valrhona Manjari Warm Chocolate Cake.

The Wine Cellar, a major focal point of Capella, greets diners before their entry into the restaurant. It is stocked with an extensive selection of wine from 6 continents. While Italian wines form the majority, high quality boutique wines are interspersed with the more well-known, commercial labels. The staff, trained in wine recommendations will be on-hand, to assist in wine selection.