Somma at New Bahru has introduced Solterra, a new seasonal tasting menu by Chef-Partner Mirko Febbrile that explores the culinary identity of southern Italy’s Puglia region through ingredients, agricultural rhythms and memory-led cooking traditions.

Meaning “sun and earth”, Solterra marks the first chapter in a three-season culinary cycle shaped by landscapes across southern Italy. The menu reflects the relationship between land, coast and kitchen gardens, presenting regional flavours through contemporary techniques while staying grounded in traditional food culture.

A Seasonal Menu Shaped by Agriculture, Coastlines and Rural Cooking

Dry Light

Thistle

Solterra follows the rhythms of Puglia’s environment, moving from sun-baked grain fields to coastal waters through a sequence of courses that highlight seasonal produce at peak expression.

The experience begins with Dry Light, a clear corn broth prepared using the ingredient in its entirety — kernels, husks and grilled components infused overnight before finishing with Coratina olive oil from the chef’s family. The dish introduces Somma’s ingredient-first philosophy and sets the tone for the menu’s agricultural focus.

Spring continues through Thistle, where mammole artichokes are slow-cooked and fried in whole-grain batter, paired with house-aged perch lardo and bright citrus notes from burnt lemon.

Another returning seasonal anchor, Ancient Grains, highlights burnt wheat, carob and friar’s beard — ingredients historically gathered after harvest and shaped by cucina povera traditions.

Land and Sea Meet Across Puglia’s Dual Coastlines

Two Seas

Reflecting Puglia’s position between the Adriatic and Ionian seas, Two Seas combines blue lobster and razor clams layered over a koji-enriched porridge reduced in shellfish broth. A garum made from lobster heads reinforces Somma’s approach to full ingredient utilisation.

Later in the menu, Plains presents spaghettone made from ancient Khorasan wheat cooked in a deeply concentrated red carrot reduction — created from approximately 20kg of carrots reduced into 1kg of sauce — before being layered with mantis shrimp bisque, sea snails, clam-water emulsion and ossetra caviar.

Together, these courses reflect Somma’s balance between humble ingredients and precise technique.

Pasta Courses Rooted in Southern Italian Resourcefulness

Rural Cooking

In Rural Cooking, ditali pasta draws inspiration from traditional farmhouse cooking methods.

Eggplants wrapped in fig leaves are buried under clay before being incorporated into a broth made from Parmigiano whey, burnt honey and eggplant skins. The dish is finished with Lardo di Colonnata, Sicilian sumac and tomato-based chimichurri sharpened with strawberry vinegar, transforming once-discarded ingredients into layered flavour.

This approach reflects Somma’s recurring emphasis on transforming restraint into richness through technique and patience.

A Fire-Cooked Lamb Course Inspired by Communal Dining Traditions

The savoury sequence culminates with Embers, where milk-fed lamb is slowly cooked over fire and served to be shared by hand.

Paired with pasture greens, chamomile vinegar and caprino infused with chamomile and hay, the course reflects the pastoral landscapes where the lamb is raised and highlights the communal spirit of southern Italian cooking.

Guests can optionally extend the savoury experience with the Somma Cheese Experience (S$52++), featuring cheeses aged in-house using preserved fruits, fermentation by-products and kitchen elements paired with beverages selected to match each profile.

A Dessert Finale Inspired by Southern Italian Spring Evenings

Spring

Late Sun

Pastry Director Jeannette Ow leads the closing sequence with desserts inspired by Mediterranean spring produce.Spring features strawberries layered with Amalfi lemon granita, aloe vera elderflower cordial and marinated wild strawberries that emphasise brightness and floral aromatics.

The final course, Late Sun, presents a chocolate crêpe filled with warm 75% single-origin chocolate soufflé, paired with white tea gelato and finished tableside with flambéed cherries, cherry liqueur, tonka and vanilla.The experience concludes with piccoli dolci inspired by regional pantry ingredients such as almonds, fig must, honey and sheep’s milk ricotta.

A Dining Room Designed as a Spatial Interpretation of Puglia

Alongside the menu, Somma’s dining room has been reimagined in collaboration with This Humid House to reflect southern Italy’s agricultural and coastal environments through sculptural materials and preserved botanicals. Installations referencing dried corn fields, coastal drying racks and underground root systems create a layered visual narrative that mirrors the landscapes explored across the tasting menu.

Solterra Menu Pricing and Availability

Solterra is available as:

Dinner
6-course tasting menu — S$268++
8-course tasting menu — S$358++

Saturday Lunch
4-course menu — S$178++
6-course menu — S$268++

Optional non-alcoholic pairing
Botanica pairing — S$98++

The Solterra season runs until 29 August 2026.

Somma
New Bahru (Big Block)
46 Kim Yam Road #04-02
Singapore 239351

Opening hours:
Thursday – Saturday: 6:00pm – 10:30pm
Saturday lunch: 12:00pm – 3:00pm

Reservations: https://www.somma.world

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Images: Somma