Marguerite

Dining in the Flower Dome makes for a back-to-nature moment and Chef Wilson does it with a touch of class. In his tasting menu, gracefully presented courses are underpinned by solid techniques, packed with oomph and flavours bold enough to match the showy, colourful blooms. The wine list showcases some rare labels, including bottles from Lebanon and Morocco, while the temperance pairing is also interesting. Service is seamless and personable.

Garden-Within-a-Dome and Artisan-Centric Space

• Marguerite is located amidst Gardens by the Bay's Flower Dome, creating an indoor-outdoor dining experience that blends lush greenery with fine dining. The room features two large sculpted, hand-carved boulders as centerpiece statements, alongside handmade ceramics, vessels and fixtures from local and international artisans.
• Dine-in a space designed for culinary theatre, with a trio of kitchen islands that let guests watch dishes being plated and prepared.

Innovative Non-Alcoholic Beverage Program and Temperance Pairing

• In addition to a curated wine list, Marguerite offers a robust program of non-alcoholic beverages, including clarified juices and fermented teas.
• The restaurant even offers a temperance pairing option that pairs courses with non-alcoholic beverages.

Culinary Theatre-Driven Dining and Mountain-Inspired Private Space

• The dining room centers around culinary theatre with visible plating at kitchen islands.
• The private dining room is inspired by mountain peaks seen through fogged screens, using a blue, burgundy, grey and dark forest green palette to evoke changing landscapes, perfect for intimate gatherings.

Signature Ingredients

• Ora King Salmon: A centerpiece seafood ingredient featured in Marguerite’s tasting menu as poached Ora King Salmon, prized for its buttery texture and delicate flavor; sourced as a premium, seasonal protein and prepared to showcase its clean, subtle sweetness.
• Watermelon Skin (dehydrated): Used in a watermelon ravioli, the dehydration concentrates the fruit’s sweetness and texture, reflecting the chef’s inventive approach to seasonal produce and textures.
• Goat Cheese: Paired with pistachio filling in the watermelon ravioli; contributes tangy creaminess that contrasts with the sweetness of the watermelon; demonstrates the balance of acidity and richness in the dish.
• Pistachios: Nutty, bright-green accents that provide texture and earthy flavor to the filling, highlighting the chef’s use of premium nuts to elevate plates.
• Black Angus Beef: A premium protein featured in the tasting menu, often served with braised kale and fermented shallots, showcasing depth of flavor and refined technique.
• Fermented Shallots: Add depth, acidity, and umami, supporting the beef dish and reflecting the kitchen’s fermentation techniques.

These ingredients reflect Marguerite’s focus on premium, seasonal produce and creative technique, including dehydration and fermentation, to shape signature dishes.