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Botanico at The Garage

461 Wishlisted
Botanico offers a contemporary-bistro, seasonality-driven menu, presenting the gifts of soil, land and sea in a cuisine inspired by the natural cycles of the year and by bistronomy. ‘Botanico’ comes from ‘Jardim Botanico’, which is Spanish for Botanical Gardens. The Terrace at Botanico, is a spacious air-conditioned outdoor terrace, perfect for after work bar bites and tipples.

50 Cluny Park Road
Level 2 The Garage
Singapore 257488

(open in Google Maps)

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

12:00pm - 03:00pm
06:00pm - 10:00pm

06:00pm - 10:00pm

11:30am - 03:00pm
06:00pm - 10:00pm



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Top Dishes

What you should order based on community favourites


From the Burpple community

Red bass crusted with nori and served with couscous and grilled savory cabbage ($30). Somehow the flavors all came together very well. Especially liked the cabbage which had a touch of sour to compliment the fish. Was not a fan of the white gazpacho ($8) though. A cold soup of almonds, garlic, olive oil and vinegar - though served in a shot glass, it was hard to go down.

Malt ice cream served with very very dense beer chocolate cake pieces and Guinness stout gel, dehydrated thyme and 70% chocolate meringue. The stout gel was really exciting and punchy! Felt a little led down by the chocolate cake which was a tad dry. Good thing it was graciously saved by the malt ice cream.

1 Like

Dark chocolate mousse infused with red wine, layered with crunchy feuilletine and chocolate biscuit base. Quite a simple dessert. Good to satisfy the chocolate craving. You don’t get much of the merlot taste to be honest.

Interesting dessert with the sweet and savory Jalapeño cream cheese ice cream, charred Sarawak pineapple, dehydrated bacon financier and micro coriander. The not so subtle heat from the jalapeño can be detected only as the after taste of the predominantly sweet creamy cream cheese ice cream. Always appreciate and love the savory play on desserts. Try it!


Beautifully smoked and chargrilled top loin (pluma) accompanied by carrot noodles, carrot purée and honey pork jus. Lovely combination and excellent play on the textures of carrot. The cook on the pork was perfect, some parts of it actually looked medium rare and it has that amazing melt in mouth texture!


Cold pickled beef tongue with pickled celeriac, mustard caviar, chipotle mayonnaise and fried capers. Every component was so thoughtful, even the most unnoticeable one like the mustard caviar which had a little burst of flavor when you bite into it. Overall, well balanced yet concentrated flavors. Really, a little bit goes a long way!

1 Like