Set in the world’s largest glass greenhouse at Gardens by the Bay, Marguerite feels worlds away from the tropical city outside.
Enveloped in lush foliage, the open-concept restaurant offers a refined menu shaped by Chef-Patron Michael Wilson’s affinity for Australia’s finest produce and wild botanicals.
Dinner begins with a serving of Wild Red Kangaroo Pho, nosing a bouquet of fresh herbs as you sip its warming consommé. A series of playful bites follows, including the Duck Duck Duck Rosella and the cigar-shaped Ratatouille Croustillant. The kingfish crudo is a familiar favourite – silky sweet slivers paired with the light crunch of golden beetroot and a tart pop of finger lime.
Each course is artfully presented, but the white asparagus custard with king crab is almost too pretty to eat. Topped with shaved macadamia and tiny edible flowers, it’s an elegantly composed dish built on subtlety.
Another highlight is the charcoal grilled Manjimup marron, a freshwater crayfish native to Western Australia. Sweeter and more delicate than lobster, the dish is served with rockfish jus, saffron and saltbush (native Australian greens).
Diners can choose between a wine pairing, thoughtfully curated by Sommelier Eason Chi, or the non-alcoholic Temperance pairing. The Penfolds Grandfather Rare Tawny 20 served at dessert is revelatory.
Guests will be pleased to note that each reservation includes a complimentary buggy service, as well as free access to the Flower Dome.
Prices range from $148++ for the Lunch Menu to $288++ for the Signature Menu.
