Marguerite

Sitting pretty in the lush Flower Dome is Marguerite. You can say that the restaurant is very much inspired by its surroundings – there's a calming sense of peace when you enter the space that is filled with handmade ceramics, botanical artwork, sleek furniture, marble tabletops, and even two hand-sculpted boulders which chef/owner Michael Wilson said was the first two things to be set up in the restaurant. There are kitchen islands next to the dining area where guests can watch their food getting plated. 

Once seated, you are presented – not served – to a seven-course tasting menu that deceptively looks simple but as you experience the meal, discover the layers of textures, flavours and even temperatures. Chef Michael's focus on craftmanship is apparent not only in the restaurant setting but also with every dish. One of the dishes that stand out aesthetically is the heirloom carrots from France which are slow-cooked in carrot juice and rolled in a mix of roasted carrot pulp and muscovado sugar before being plated magnificently in a way that reminded me of the Supertrees right outside.

Provenance and produce are also strong themes which reflect in the menu strongly. There is so much detail – and even a narrative behind everything placed in front of you. The Tropical Fruit Vacherin is presented as a marguerite flower – a tribute to the restaurant's namesake. The outstanding Langoustine Fagottini in broth was inspired by the chef's time working in Shanghai where he also tasted a "legendary" wonton soup. The broth is enriched with roasted langoustine heads and bonito and is poured tableside.