Marguerite

Nestled within the verdant oasis of the Flower Dome, Marguerite by Michael Wilson offers a culinary experience that celebrates the essence of the seasons through innovative tasting menus. These menus, which highlight the craftsmanship and provenance of ingredients, are complemented by a curated selection of premium wines from around the globe and a non-alcoholic beverage program featuring clarified juices and fermented teas.

Marguerite’s interior, inspired by nature, merges the outdoors with the indoors. The centerpiece comprises two sculpted boulders, providing a striking contrast to the sleek, handmade Scandinavian furniture and white marble tabletops. The restaurant proudly showcases craftsmanship with handmade ceramics, wooden trolleys, and fixtures created by local and international artisans. The trio of kitchen islands in the dining room adds an element of culinary theater, allowing guests to observe the meticulous plating and preparation of their dishes.

For more intimate gatherings, Marguerite offers a private dining space that seats up to 10 people. The room, inspired by mountain peaks and cumulus clouds, is enveloped in hues of blue, burgundy, grey, and dark forest green, creating a serene and elegant atmosphere.

Chef Patron Michael Wilson, a Melbourne native, earned his first Michelin Star just five months after opening Phénix in Shanghai. His culinary journey has included stints with Guy Grossi and at the acclaimed Cutler & Co. in Melbourne. In Singapore, he has joined forces with Unlisted Collection to develop and conceptualize Hortus and Marguerite, the latter being a Michelin-starred establishment.

At Marguerite, Wilson employs a range of cooking techniques to enhance and intensify the flavours of his ingredients, resulting in thoughtfully composed dishes. His focus on the quality of produce and the unique characteristics of each ingredient defines Marguerite’s distinctive brand of creative cuisine.