CAPO is a modern take on the Italian rustic "Cook-House" - a room bustling with activity, in a contemporary setting. The energy of Pizzaiolas, crudo and grill chefs in action, friendly staff putting the finishing touches to signature dishes at the table in CAPO’s modern, no-fuss flair, while expert Mixologists concoct classic cocktails, tailored to your preference.

Our philosophy is to take the best of Italian culinary culture, give it a contemporary spin, yet remain faithful to our core concept of serving delicious Italian cuisine in CAPO’s signature fuss-free style. I have travelled extensively across 
the globe to hand-select the finest farms and suppliers for our cuisine.

We are also the first in Asia to feature twin wood-burning ovens, which were handcrafted by an Artisan flown-in from Naples. One is used for our certified-authentic Neapolitan pizza and the other imparts a unique and delicious flavour to our grilled meat and fish dishes.
— Chef Enzo Carbone

The prime meat and fresh seafood-centric menu created by Chef-Patron Enzo Carbone features artisanal and organic cuts, grills, jet-fresh raw seafood at the Crudo Bar expertly cut by a Japanese chef and seasoned with the finest Italian ingredients, slow-cooked cocotte dishes, gourmet pasta, authentic Neapolitan pizzas and a scrumptious desserts to add even more ‘la dolce vita’ to the CAPO experience.

The twin wood and charcoal-fired pizza ovens are the heart of the restaurant. Being the first in Asia to feature, both ovens in CAPO are custom-designed, imported from Italy and handcrafted on the premises by a master artisan from Naples. One oven is used to grill signature meat and seafood dishes over pure, high-quality Binchotan charcoal imported from Japan to produce full and sophisticated flavours, while the other bakes Chef Enzo’s the award-winning Napolitan pizzas over apple wood.

The highest quality prime meats are the signatures of CAPO. Chef Carbone’s holistic approach to cooking is reflected in his efforts in travelling extensively in Australia to source the finest quality ingredients available. The Australian artisanal and rare-breed meats at Capo are certified for zero growth hormones, chemicals and antibiotics. The team at CAPO also work with a dedicated master butcher from Australia to ensure only the best cuts are prepared and packaged as a private label exclusively for CAPO.

Designed by the world-renowned Neri & Hu, CAPO evokes a ‘basilica’ feel but with accents of colour, quirky classical art, leather details, brick, reclaimed wooden floors and intimate lighting to add warmth. Off the main dining room are three smaller rooms for private dining, a cosy bar for pre and post dinner tipples and a intimate terrace perfect for dining al fresco.