Chef Wilson's first signature dish showcases his refined approach to luxury ingredients. The foie gras is light and mousse-like, the cornetto shell provides textural contrast with its crispy exterior and delicate pastry interior. A small garnish of micro herbs adds brightness.
Tips from diners
This opening course sets the tone for Chef Wilson's refined approach — elegant, technically proficient, and delicious without being overly complicated.
Ora King salmon from New Zealand is renowned for its rich flavor and quality. Cooked gently to maintain moisture, the salmon is balanced with refined accompaniments that celebrate rather than overwhelm the fish's natural excellence.
Tips from diners
The salmon sourcing from Ora King reflects Chef Wilson's commitment to quality ingredients — the difference in flavor compared to standard salmon is noticeable.
The duck course features Aylesbury duck, prized for its flavor and meat quality. Roasted until the skin is crispy and the flesh is tender and juicy, the duck is served with carefully chosen vegetable accompaniments and a sauce that complements rather than masks the bird's natural flavors.
Tips from diners
The roasting technique is precise — the duck balances a crispy exterior with pink, tender meat inside. Ask the server about the sourcing.
The pasta course features tender New Caledonian blue prawns known for their sweet, delicate meat. Fresh tagliolini is made in-house and combines with a refined sauce built from prawn essence, adding richness without heaviness. Garnishes are minimal to showcase the primary ingredients.
Tips from diners
The prawns are sourced specifically from New Caledonia for their quality — this is a course where provenance directly impacts flavor.
The vegetable course showcases seasonal black trumpet mushrooms at their peak. Wrapped in a thin pastry cigar, the umami-rich mushrooms are complemented by subtle sauce and garnishes that highlight their earthy character without overwhelming.
Tips from diners
Ask the server about the mushroom sourcing and seasonal availability — Chef Wilson emphasizes provenance and seasonality in vegetable courses.
Chef Patron Michael Wilson's Marguerite by Unlisted Collection is located amidst the lush orchids and exotic plants of the Flower Dome at Gardens by the Bay. Chef Wilson, who earned his first Michelin star in Shanghai within five months of opening Phénix, now brings his refined approach to Singapore. The restaurant name is inspired by a field of daisies behind Wilson's Melbourne home, reflecting his commitment to botanical beauty.
Complimentary access to the Flower Dome is included before, during, or after your meal — explore the botanical gardens as part of the experience, especially if dining early afternoon.
The 4-course Lunch Experience is $148++ and includes wine pairing options — excellent value compared to dinner at $228++ for 7-courses. Both offer similar quality.
Request seating with a view of the Flower Dome's exotic plants when reserving — the botanical setting is part of the overall dining experience and adds romance.
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