Marguerite — Restaurant in Singapore

First, some clarifications. If you are admiring blooms in the Flower Dome and pass by a cafe half camouflaged behind vines and flowers, that will be Hortus. Marguerite is directly below Hortus, accessible by a lift within Hortus. Alternatively, the main entrance to Marguerite is at an obscure corner outside the Flower Dome. For Singaporeans who still remember the restaurant Pollen, Marguerite is that new restaurant that replaced Pollen. Guests are usually escorted to the restaurant via buggy at the Information counter. The service in the restaurant is top tier. There are two choices of menu in Marguerite - omnivore and herbivore. I chose the herbivore menu while hubby took the omnivore one. The meal started with #1 sand carrot and marigold, #2 ratatouille provençale and #3 chewy beetroot, horseradish, apple. I love the burst of flavours for the sand carrot and marigold. Do examine #2 before you bite into it though because if you bite it at a wrong angle, it might hurt your gums. #3 has a subtle sweetness to it that is quite enjoyable. #4 is Apricot and Comté, which, in layman’s terms, is cheese wrapped like a dumpling with an apricot slice. This vegetarian cheese dumpling is beautifully artistically done as you can see. Next is #5 Burrata cucumber, lettuce gazpacho. I took two photos for that because I did not realise they both add up to one dish initially. The burrata feels like pavlova. The cucumber and lettuce gazpacho is yummy! At this point, the waiters decided to bring bread, olive oil and butter. It’s a break in tradition as bread is usually served before the first dish. I wonder if the chef has any specific reason for it. Nonetheless, I must say that the bread is fresh and delicious. #6 is Wild mushroom custard, King brown mushroom, forest garlic, girolle mushroom. By this time, the waiters seemed a bit rushed, prodding us to change our course. They will have to fix this if they hope for another Michelin star next year. Attention to the needs of guests are as important, if not more important, than professional introduction of the course and great attitude. #7 is Roman style artichokes. I cannot say anything about it except that the ingredients are fresh. As for #8 , the 7 year acquerello rice, porcini mushroom, cacao, Piedmont hazelnut; it is essentially risotto. I find it yummy but a little on the salty side. When it came to the ninth course, hubby and I decided to switch dishes. So I had #9 Rhug estate lamb, harissa, chickpea panisse saltbrush. The lamb is cooked three ways. The first is similar to a Turkish kofte, the second is a gastronomic piece of art and the third is a mini steak we are all familiar with. There are three other items on the dish, harissa (I think it is the dark orange paste), chickpea panisse and saltbrush (my guess is the yellow paste). You can mix and match the various food items to your palate’s enjoyment. We had two desserts - #10 White peach, fromage blanc, Persian rose and #11 Pain perdu, Mara des Bois, tonka bean. Somehow, the white peach, fromage blanc, Persian rose reminds me of Mahsa Amini. This is the first and only dish that evoked any emotion in me. The Pain perdu, Mara des Bois, tonka bean tastes nice! Last but not least, there is a selection of coffee or tea served with mignardises, which means bite-sized desserts. We picked only three types but there is a greater variety offered on the tray. The macaron actually taste very good. Better than what I had in Paris. The olive lookalike dessert is also excellent. Overall, the food is very beautiful but you can find tastier food elsewhere in Singapore at a cheaper price. This dinner at Marguerite is easily the most expensive meal I have ever eaten. Comparing the fine dining experience here with another vegetarian fine dining restaurant in Singapore which is about a third of Marguerite’s price, the food in Marguerite does not invoke my imagination or stoke my sensations as strongly as the other restaurant. In any case, that is for the Michelin food critics to decide. I had an enjoyable evening so I...

Service beyond. Sensational food. Michael Wilson you are a true Genius. Robert. RESTAURANT- Marguerite 3 Michelin Stars FRIDAY 19th September 2025 ‘Nothing as it seems’ Morsels with flavour power. Everything is based on the theme in its description then to make you think there is a delightful twist. Pho that is a small clear broth. All delivered in concentrated morsels.

Kangaroo tail pho Interesting. Light sticky moorish broth. You just get that Kangaroo taste. Delicious Ratatouille Provençale A cigar shaped morsel of dried vegetables with a cream of the same vegetables. The red pepper gets you 1st then the combined ratatouille mix hits you. Lovely. French breakfast radish, whipped cod roe The roe oh my goodness it’s so good. The cod roe alone is amazing. The combination is perfect crunch tart with sweet fishy roe. Excellent Gougène (gougère, in French cuisine, is a baked savory choux pastry made of choux dough mixed with cheese) Slightly sweet creamy yummy I could eat 10. The flavour just keeps on going. Pissaladière (is a dish of flatbread with toppings from France It is often compared to pizza) Tiny yet some power. Creamy first then the black kalamta olives kick in then your mouth is infused with seafood anchovy. This is so good. A4 Satsuma wagyu beef Pocky Beef and Parmesan my new best friends wow. Beef that is perfectly beefy meets cheesy salty yummmminess. Duck, duck, duck, cherry Duck liver parfait Duck bacon Duck jelly. My Quack friends you had me at duck. Sweet Savoury Sensational. My taste buds are dancing Kingfish crudo, golden beetroot perilla leaf, buttermilk Each element on their own are delicious. Combined it is a dish so well balanced the chef is a genius . Kingfish dances around with its partner beet then both are surrounded by butter milk with wasabi. A waltzing deliciousness. Smoked eel, oyster pearl sea succulents, Amur caviar Aroma gorgeous. Broth awesome smoky heaven. Eel so soft so delicious. The pearl is subtle and divine. When as chef requires you combine all it’s a taste bud delight. Delicious. Yummmmmmy I just said the waiter this is insane the depth flavour just keeps giving. I want this to be the dish of the night but there’s more. My mouth has this sweet smoky eel flavour I just want to never leave. Dish of the night just beating the trout. Coral trout, Obsiblue prawn, carrot, vadouvan This will be interesting. I have caught eaten 100’s of CT. Prawns head sauce is absolutely stunning yummy. There you are my trout friend. Perfect cooking skin so crispy is delicious flesh perfectly translucent. Exceptionally balanced. Translucent as it should that sweet fish flavour explodes on the palette. Yep I am there again absolute heaven. Prawn head Carrot spice trout dancing in my mouth ha ha ha this just amazing wonderful beautiful. Perhaps it’s just me. I’m raving so much I forgot about the actual prawns excellently cooked. Coco bean and cep mushroom cassoulet Ah help this is so tasty but I can’t describe it. Just amazing depth of flavour. Stickiness of deliciousness. There’s mushrooms flavour sweetness juniper when all is combined there’s cassoulet. Lips tongue palette all with sticky yumness (my new word). Challans duck, apple, celeriac, girolle mushroom Duck. Spinach wrapped duck leg. Duck liver FOIE GRAS. Leg ok. Duck expertly cooked Foie Gras stunning the flavour from the expert caramelisation is so deep delicious. The sauce has amazing depth of flavour. Great dish. Ecuadorian pineapple, fromage blanc, tepache I see what the chef is doing here. Subtle tastes not over powering the palette . Pineapple in its controlled form. Delicious. The Sauternes wow that’s a desert wine. Chocolate, peanut, salted caramel, banana Selection of mignardises Wow so much fun. Chocolate peanut banana my pallet is in heaven. Just a delicious perfect way to end a night I will remember. You must do the wine paring. You...

Nestled in the lush surroundings of Gardens by the Bay, Marguerite Singapore @margueriterestaurant offers a refined dining experience where modern European cuisine takes center stage. The menu celebrates seasonal ingredients, blending tradition with innovation to craft dishes that are as visually stunning as they are flavourful.

The ambiance is an elegant fusion of nature and sophistication, with floor-to-ceiling windows framing the garden views. Whether enjoying a multi-course tasting menu or a glass of wine, Marguerite provides a serene setting perfect for intimate dinners or special celebrations.

At Marguerite Singapore, dining is elevated to an art form with their exquisite 7-course menu, priced at $288++ per person, with an optional mixed pairing for $148++.

The experience begins with a delicate starter of Marcona almond and Charentais melon, setting the tone for the evening. Followed by the classic flavours of Steak Frites, Ratatouille Provençale, and the rich taste of Aged Yellowtail Kingfish. The intriguing "Duck, Duck, Duck, Cherry" and the traditional Pissaladière with French breakfast radish and Kalamata olive bring a touch of nostalgia to the table.

The journey continues with a refreshing Lettuce Gazpacho paired with King Crab, Labneh, and a luxurious touch of Amur Caviar. This is followed by the elegant Roscoff Onion Custard, featuring lily bulb, girolle mushroom, and a jus gras that ties it all together.

Seafood lovers will delight in the Obsiblue Prawn Noodles, while the Blue Lobster dish, enhanced with wild garlic capers and kumquat, offers a burst of flavors. The main course, Challan’s Duck, is presented with chou farci, apple, and savoy cabbage, delivering a hearty yet refined finish.

For dessert, indulge in the freshness of White Peach with Fromage Blanc and Moroccan Rose, followed by the rich and decadent combination of Black Cherries, Sicilian Pistachio, and Dark Chocolate. The meal concludes with a selection of coffee or tea, served alongside mignardises, leaving you with a sweet memory of an unforgettable dining experience.

Location: Marguerite Singapore, 18 Marina Gardens Dr, #01-09 Flower Dome,...