Pollen First Anniversary

Celebrating their first year at Gardens by the Bay (along with the Gardens themselves), UK chef Jason Atherton's fine-dining outpost (the fanciest of his three venues in town) is offering a special seven-course dinner menu for $190 throughout July, with ingredients picked fresh from their garden in the Flower Dome. Each dish has a garden theme, formulated by Atherton and executive chef Colin Buchan – there's pollen from the garden used with their Hokkaido scallop tartare, edible flowers prepared with a mosaic of foie gras and confit duck, plus an edible soil course of squab pigeon served in a bed of nuts and grains. For dessert (prepared by executive pastry chef Andres Lara), there's a selection of infusions from the garden (hibiscus and raspberry ice creams) and chocolate blossoms. Wine pairings by Head Sommelier Amir Solay are also available for an additional $140.