Botanico at The Garage

580 Wishlisted
~$40/pax
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)

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

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

Saturday:
06:00pm - 10:00pm

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

Monday:
Closed

Tuesday:
Closed

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

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Reviews

From the Burpple community

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. What she does here is reinvent chicken rice, pairing chicken with couscous flavoured like chicken rice. I've never liked breast meat, but sous vide gave it such an incredible texture. I've never liked couscous, but it's pretty much chicken rice. The crispy kale was so addictive.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. That's 24-hour slow-cooked fillets sitting on Vadouvan-spiced king oyster mushrooms (the hidden curry) and roasted potato foam. The pickled onion and soy pickled tomatoes were interesting. The meat had a unique texture, closer to chicken than lamb. It was gamey, yet not gamey enough.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. I've always liked panipuri, a rather uncommon Indian snack. Here the balls contain curried Japanese corn espuma and spiced baby corn. It's amazing. The plating features crushed cornflakes.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. This starter turns duck liver into a soup using chicken stock. I prefer my foie gras strong, but this was not bad lah. The crunchy brioche is a nice touch.

I am not a fan of beetroot but I have to say this appetiser - 𝐂𝐢𝐭𝐫𝐮𝐬 𝐂𝐮𝐫𝐞𝐝 𝐒𝐚𝐥𝐦𝐨𝐧, served with 𝙗𝙚𝙚𝙩𝙧𝙤𝙤𝙩 𝙘𝙖𝙧𝙥𝙖𝙘𝙘𝙞𝙤, 𝙖𝙧𝙪𝙜𝙪𝙡𝙖, 𝙨𝙤𝙮 𝙜𝙡𝙖𝙯𝙚𝙙 𝙣𝙪𝙩𝙨 and 𝙨𝙚𝙚𝙙𝙨, was good!

It was such a good pairing between the cured salmon and the sweet and crunchy beetroot. The sweetness from the beetroot and pistachio nuts cuts through the mild saltiness of the cured salmon and adds a crunch to the otherwise soft and smooth textured salmon. A refreshing appetiser to start off your meal!

1 Like

Slow-cooked chicken breast, “chicken rice” couscous, angelica sauce, cucamelons, comte and kale.

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