Marguerite

Marguerite, a fine dining restaurant in the Flower Dome's lush garden, offers tasting menus that celebrate craft, provenance, and produce through contemporary cuisine. The restaurant features a curated list of premium wines and a non-alcoholic beverage program led by Ashwan Suppiah. The garden space is inspired by nature, with two large boulders contrasting with handmade Scandinavian style furniture and white marble table tops. Marguerite showcases craftsmanship, including handmade ceramics, vessels, wooden trolleys, and fixtures from local and international artisans. A trio of kitchen islands add an element of culinary theatre as guests watch their food being prepared. Marguerite's private dining space, a cozy space for up to 10 people, offers an alternative experience from the main restaurant. The space is enveloped by hues of blue, burgundy, grey, and dark forest green, reflecting the changing mountainous range and landscape. Chef Patron Michael Wilson, who earned his first Michelin Star, has worked with Guy Grossi and Cutler & Co before moving to Asia. He has since made his mark on the Singapore culinary scene, joining forces with international hospitality group Unlisted Collection to develop and conceptualize three exciting new brands: Mylo’s, a pet-friendly gelateria, Hortus, an all-day dining space celebrating Mediterranean sharing plates, and Fine Dining restaurant, Marguerite. Ashwan Suppiah, General Manager, has over 20 years in hospitality and expertise in building Michelin star worthy service teams. He has overseen service for Osia and L’Atelier Joel Robuchon, managed Front of House teams for Table 65 and Basque Kitchen, with the latter two restaurants achieving their first Michelin stars within his first year of taking the helm.

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