Sol & Luna

CapitaSpring is one of the more distinctive towers in Singapore's financial district, a 51-storey building threaded with planted sky gardens, and Sol & Luna occupies a rooftop position on level 17. The view is the reason most people come: it takes in the surrounding CBD and reaches out towards the Marina Bay waterfront, and it is at its best in the hour before sunset, when the office towers below start to light up.

The kitchen describes itself as Latin-European and works across four cuisines — Italian, French, Portuguese and Spanish — on a menu that runs all day rather than splitting into rigid services. That makes it flexible in a way that suits a group with mixed plans, and it is one of the few rooftop venues in the district that is as workable at lunch as it is in the evening.

For a non-drinker the relevant point is that the zero-proof drinks are named items on the list rather than something assembled on request. The build documented in the local press is the Dous Et Frais, which layers fresh passion fruit with honeycomb syrup, cinnamon and a purple cabbage soda. That last ingredient is the interesting one: purple cabbage brings both a striking colour and a faint earthy, vegetal edge, and it stops the drink collapsing into the tropical sweetness that passion fruit and honey would otherwise produce on their own. It is a genuine piece of construction rather than a juice blend. The wider zero-proof selection has not been documented in as much detail, so it is worth asking what else the bar is running when you sit down — but the intent is clearly there, and in a rooftop setting of this kind that is not something to take for granted.