We spend a quiet afternoon at picturesque Mediterranean restaurant Hortus

Looking for a romantic date spot to head to this weekend?

Then, check out Mediterranean restaurant Hortus at Gardens by the Bay — a beautiful destination for dates and special occasions. Tucked away in the ethereal Flower Dome, it sits within a secluded garden terrace surrounded by lush flora.

It’s quiet and private — the perfect dining destination away from the bustle of the crowd. As diners soak in the serenity of the space and feast on authentic Mediterranean fare, they’re also treated to a breathtaking vista of Marina Bay and beyond. 

What a great time to visit the restaurant, too — Hortus has just launched its newest sharing menu (S$68) that guests can enjoy with a dining companion. 

You’re not just lining up a good meal for yourself — those who book a reservation are also entitled to a complimentary buggy ride and visit to the Flower Dome, so that’s your whole afternoon sorted!

The much-loved Tulipmania has returned for the season, so if you’d love to gaze upon gorgeous tulips in full bloom (without paying a dime for ticket entry, at that) after a meal, this is your sign to dine at Hortus.

At Hortus, the culinary team is spearheaded by Melbourne-born, Michelin-starred chef Michael Wilson. He earned his first star at French concept Phenix in the Puli Hotel & Spa, Shanghai, in 2016. 

He later joined hands with local F&B and hospitality group Unlisted Collection to launch Marguerite — a one-Michelin-starred outfit focusing on creative cuisine that spotlights the season’s best — and Hortus. 

Hortus is chef Michael’s innovative take on Mediterranean cuisine, where its bright and bold flavours are showcased through sharing plates.

Chef Michael’s latest menu features nine tantalising dishes, and is available for both lunch and dinner. 

Diners will begin with a trio of starters to whet the palate: Housemade pita bread, fried school prawns with calamari and whitebait, and yellowtail kingfish crudo. 

The housemade pita bread was so delicious, we ate and left no crumbs. Served in a basket, the soft and fluffy flatbread is a perfect companion to the creamy hummus and muhammara (roasted red pepper) dips. 

Between the two spreads, we leaned towards the muhammara, which was sweet with a mild peppery kick at the end. It was also sprinkled with some pomegranate seeds for an added tangy crunch.

Graze on the fried school prawns with calamari and whitebait — it’s best enjoyed with the lemon aioli dip to bring out its savoury notes! 

Although fried, the dish isn’t too greasy, and you can taste the fresh flavours of the sea with each bite. 

In the yellowtail kingfish crudo, succulent slices of yellowtail are dressed in a delicate citrus dressing of bergamot, pomegranate and mint. 

The fish is fresh and creamy, with the bright, fruity flavours of the sauce imbued within. 

The mains are served next, and you’re spoilt with a choice of three dishes: The kingfish collar, beef and lamb Adana kebab, or Moroccan-style braised chicken leg. 

We were recommended the kingfish collar, which is plump with smooth, creamy meat. The skin is also nicely charred, giving the protein a layer of smokiness. 

On the side, cabbage and fennel salad also give the dish some variety in texture. 

Intrigued by the beef and lamb Adana kebab, we decided to also give it a whirl. It’s safe to say we weren’t let down by its robust flavours. 

The kebab is cooked on a wood-fired grill, so it’s every bit as smoky and piquant as you’d expect it to be. The meat itself is also seasoned with peppers, cumin and paprika to achieve an earthy, slightly spicy edge.

It’s then burnished with burnt butter and a yoghurt sauce for a hint of creaminess.

Accompanying the mains are a couple of sides, such as the rice pilaf, topped with pistachio and drizzled with lemon, as well as a cracked wheat salad elevated with notes of dill, mint and pomegranate. 

It was finally time for the dessert course, and we were super pumped — it’s not very often that we get to savour authentic Mediterranean desserts.

We were asked to pick two different treats — one for each diner — and we opted for the house-churned vanilla gelato, crowned with halva and crunchy tahini, and the pillowy rose and cardamom basbousa with pistachio gelato and silky cardamom cream. 

Alternatively, you can also order cakes or tarts, which are displayed at the counter. 

This was an invited tasting.

For the latest eats, read about new Spanish izakaya concept Humo along Keong Saik and China charcoal clay stove barbecue Xita Lao Tai Tai’s first SEA outlet at Bugis. Alternatively, check out the newest openings in Singapore here. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

Book a ride to check out Hortus’ new Mediterranean sharing menu.