Marguerite

Marguerite occupies a glass-walled dining room within the Flower Dome conservatory at Gardens by the Bay (unit 01-09), an unusual fine-dining setting ringed by the cooled flower gardens. It is helmed by chef-owner Michael Wilson and has held one Michelin star in the MICHELIN Guide Singapore from 2022 through 2025.

The non-alcoholic offering is a full 'temperance' beverage pairing, priced around S$88, conceived as the zero-proof counterpart to the wine pairing rather than an afterthought. Wilson develops each pour by first studying the flavour profile of the wine that would traditionally match a dish, then finding a fruit to echo it. As he puts it: 'We research the predominant flavour profiles of a wine that we think would pair well with a particular dish and find a corresponding fruit that would match before developing a temperance beverage around this.'

The drinks lean on clarified juices and house-fermented jun teas. A gala apple and verjuice juice is clarified and infused with oak chips so it drinks like a lighter chardonnay alongside a fish course, while a jackfruit jun tea — green tea and honey fermented for two weeks, then steeped with fresh jackfruit slices for another week — brings a robust, effervescent profile to a New Caledonian prawn tagliolini. The programme is entirely house-made, with no reliance on off-the-shelf non-alcoholic labels.