The Place Located in Flower Dome at Gardens by the Bay, Michelin starred Marguerite is a gorgeous restaurant in Singapore by chef-owner Michael Wilson and is part of the Unlisted Collection. I love the lush interior of Marguerite in one of the most iconic tourist attraction locations in Singapore. Getting here requires a little walking if you choose to, otherwise I am thankful there is a buggy service from Gardens by the Bay’s arrival plaza right to its entrance. If you drive, just park at the arrival plaza area and head to Marguerite’s buggy pick-up point with a clear sign.  

The interior of Marguerite is elegant and is very tastefully done up with an open kitchen. There is also a private room for up to 10 pax.  

Another perk of dining here is that diners get free Flower Dome access, pre, post or during your meal.  

The Food The cuisine here showcases the seasons’ best with tasting menus that celebrate craft, provenance and produce through Creative cuisine. The restaurant launched a new 4 course lunch menu recently at S$128++ per person, which includes 4 courses, a welcome snack, spelt sourdough and still and sparkling water.  

I had the 4-course lunch menu and here is what to expect:  

Duck Duck Duck Cherry 
A snack to kickstart the meal which celebrates the breast, fat and liver of the Mallard duck. You get a financier enhanced with duck fat at the bottom, followed by a Duck liver parfait made with both duck liver and foie gras and topped with some cherry veil and alyssum flowers.
 

Spelt Sourdough, Housechurned Butter, EVOO and Wild Oregano 
Complimentary bread course served with their homemade butter, sea salt, Papa’s Grove EVOO and wild oregano.   

Smoked Eel, Oyster Pearl, Sea Succulents, Amur Caviar 
The smoked eel from the Catalonian Ebro Delta is served with an oyster pearl made from Fine de Claire oyster mousse along with sea succulents, amur caviar and lovage oil. A smoked eel broth is then added, a consommé made from the skins and the bones of the smoked eel.
The flavours of this course are light and subtle, and pretty well-balanced.  

Morel Mushroom Custard, Loire Valley Asparagus, Snap Peas, Jus Gras 
A morel mushroom custard is made with a mushroom broth and eggs and is served with wood grilled Loire Valley Asparagus and snap peas and a jus gras made from chicken, rendered foie gras and dried gooseberries.  

Obsiblue Blue Prawn Noodles (supplement S$28++)
 
If you think the 4-course is not substantial enough, there is the option of this supplement course where New Caledonian Blue Prawns are transformed into a paste and formed into tagliolini. The best part is the bisque for me which is a rich flavour made from the pan roasted heads of the blue prawn and a touch of vanilla. It is accompanied by some lime juice, dill oil, trout roe and finger lime for a tinge of citrusy.  

Black Angus Beef, Celeriac, Red Cabbage Sauerkraut, Sarawak Pepper 
One of the main course options, the Macka’s Black angus beef here comes from sixth generation farmers in New South Wales. It is served with a celeriac puree, red cabbage sauerkraut (purple cabbage) and a Sarawak pepper sauce, and served with a braised oxtail that is formed into a chou farci and a side of pommes dauphine.

Quite a tender and flavourful beef profile and while the portion does not look big, I think the flavours balance out well with the accompanying sides and condiments.  

Chocolate, Salted Caramel, Peanuts 
I am usually not a big dessert person, but I enjoyed this rich chocolate dessert which features a tower of 8 layers of different textures of chocolate and peanut.

A chocolate tuile meets frozen peanut parfait, whipped salted caramel, chocolate cremeux, cacao nib nougatine and banana sorbet. 

If you are planning to head here for a special occasion, the restaurant does offer a complimentary cake, personalised menus and a polaroid. As it is also The Rantee’s birthday month, we had a complimentary birthday cake where we had more layers of chocolate with a Chocolate feulletine base. A nice touch by Marguerite. 

Mignardises 
Last but not least, some mignardises to conclude the meal where a dessert trolley was presented beside our table.

Expect the likes of White Chocolate Coated Olive Oil Pâte De Fruits, Espresso chocolates (made in capsule form), Calvados gummies, Earl Grey and Prune Macarons, Oabika bon bons and Strawberry Marshmallow biscuit. Complimentary coffee or tea is also served at the end of the meal.  

Food aside, the restaurant also does an interesting beverage pairing for both Wine Pairing (S$78++ per person) and Temperance Beverage Pairing (S$48++ per person). The prices of the pairings are very good value if you head here for lunch, and I must say the temperance beverage pairing is quite interesting where you can expect a series of housemade juices like Granny Smith Shiso which go very well with the courses.

Some wine labels to expect if you decide to go for the wine pairing include the Domaine Jean-Marie Reverdy & Fils Pouilly Fumé 2022, Donna Fugata | Dolce and Gabbana Rosa | 2020 and the Avantis Estate “Agios Chronos – Blessed Time” 2019.  

Rants It is a short walk or buggy ride to the restaurant. That said, I took the buggy to Marguerite on a rainy day and thankfully, the sides of the buggy are all covered, and upon reaching the entrance of the restaurant, the staff brought an umbrella to shelter me safely.  

Will I Return Again? The 4-course lunch set at Marguerite is great value if you are looking to try a Michelin star restaurant in Singapore. It is a beautiful restaurant space as well, and for tourists or locals, a free access to the Flower Dome is another plus point.

This was an invited tasting, though all opinions expressed are our own.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5

Marguerite 
Flower Dome at Gardens by the Bay 
18 Marina Gardens Drive, #01-09 
Flower Dome, Singapore 018953 
Tel: +65 6604 9988 

Opening Hours 
Dinner (Wednesday to Sunday): 6pm to 10pm (Last Reservation: 8pm) 
Lunch (Thursday to Sunday): 12 noon to 3pm (Last Reservation: 1pm) 
Closed on Mondays and Tuesdays 

Ranted by The Ranter