Il Giardino brings Italian flavours with local touches to the scenic Botanic Gardens

New Italian restaurant Il Giardino has taken up residence at The Garage at the Botanic Gardens. It opened its doors on July 9, and has taken over the space formerly home to The Summerhouse.

This is the latest in the prolific 1-Group’s host of concepts — you might recall the launch of the scenic 1-Alfaro just last month.

Il Giardino translates to “the garden” in Italian, a fitting tribute to its lush, nature-filled surroundings.

Inside, the theme continues. The space is relaxed, elegant and airy, dressed in warm wood tones, leafy accents, and soft lighting — mirroring the tranquillity beyond its walls.

The menu leans on classic Italian traditions, but with thoughtful local touches. From cicchetti-style small plates to hearty sharing mains, the dishes here are punctuated with Asian herbs and regional ingredients.

The menu is designed by Felix Chong, culinary associate director at 1-Group, who draws from his Italian travels and Asian heritage to craft a menu that feels both familiar and fresh.

Nature-inspired cocktails

We started with its nature-inspired cocktail creations — playful riffs on Italian classics, infused with herbs and botanicals.

The Giardino spritz ($18) was an instant refresher. A base of prosecco and limoncello is lifted by housemade thyme syrup, making for a light and zesty drink that is herbaceous, bright, and perfect for the heat.

The Under the Tuscan Sun ($18) leaned a little stronger — a citrus-forward blend of white rum, limoncello, lemon, and fresh basil. The rum comes through with a noticeable kick, balanced by the tartness of lemon and the herbal note from the basil.

For those who prefer their drinks with a bit more punch, you’ll love this.

Appetisers with tableside flair

Some starters come with a little theatre, adding a fun and interactive note to the experience.

The panzanella “Singapura” (S$16) is a playful take on the classic Tuscan salad. 

It is tossed with green mango, cashew nuts, olives, fennel, citrus, heirloom tomatoes, croutons, and pecorino cheese. But what ties it together is the drizzle of smoked tamarind vinaigrette, which adds a sweet-sour depth to the dish.

Vibrant, tangy, and layered in texture — it’s a great vegetarian starter that holds its own.

But the show-stealer? The Il Giardino slow-cooked venetian octopus (from S$22) — the result of meticulous R&D by chef Felix, who spent a significant time studying traditional Venetian methods to get it just right.

The octopus is slow-cooked for over eight hours in its own broth, with a delicate balancing act: Timing and temperature is carefully adjusted to achieve its ideal tenderness. Even just before service, it remains gently simmering, ensuring it arrives warm and at its best.

At the table, the full octopus is unveiled in a large, steaming pot — an aromatic spectacle before it is cut with ease by the server.

It is finished with a generous drizzle of Laudemio extra virgin olive oil — a premium Tuscan oil prized for its fruity, slightly bitter and peppery profile — and topped with garlic, parsley, and ginger flower salsa verde. A lemon wedge served on the side (we were advised to try it as-is first), along with slices of toasted bread.

What you’ll get is an octopus that is really tender — not rubbery or chewy, but soft with a nice bite. Fresh herbs, citrus, and lush olive oil add layered, aromatic depth. It’s vibrant, deceptively simple, and executed with precision and respect for the ingredient.

Elevated takes on pizza and pasta

The spaghetti alle vongole (from S$19) has the classic elements of fresh clams and white wine. It is given a twist with a kaffir lime gremolata topping made from garlic, buttered panko crumbs, chilli flakes, parsley, and lime zest. 

But it is the chilli confit threaded through the noodles that steals the show — delivering an addictive heat that had us reaching for bite after bite.

The Parma (from S$19) was another favourite of ours. It is made with high-hydration dough, which gives it that really light and airy crust with crisp edges.

It is topped with truffle cream, thin slices of Parma ham, raw mushroom carpaccio, arugula, and finished with a touch of honey and aged balsamic — a pizza that hits all the right notes.

The honey adds just enough sweetness to cut through the saltiness of the ham and the earthiness of the mushrooms. The result is a well-balanced pizza — earthy, salty, and sweet all at once — with each element playing off the other, grounded by that beautiful crust. This is a definite crowd-pleaser.

Hearty mains

We had the roasted corn-fed chicken (from S$16), which was beautifully done, brined and roasted to retain its moisture.

The result is tender, juicy meat with a crisp skin. It is served with fennel-orange salad and a lemon caper butter sauce — a buttery, tangy richness, and balanced with a drizzle of kaffir lime oil.

Then came the dish that was the highlight of the night.

The slow braised osso bucco (from S$28) is cooked low and slow for six hours, and this is evident — the veal shank arrives impossibly tender and practically melts under your fork. 

Every bite hints at the deep savouriness of Barolo wine jus, with a touch of brightness from a kaffir lime gremolata and fresh mint.

It is served atop a bed of creamy whipped potatoes, perfect for soaking up all that rich, velvety sauce.

Sweet, crispy dessert

We tried the honey ginger sorbet, which struck a nice balance. The ginger does not overpower, but adds enough warmth to balance the sweetness of the pastry.

The honey ginger sorbet is yet another gesture to the Asian inflections throughout the menu. 

Other flavours include vanilla or hazelnut gelato, and blood orange sorbet.

Whether you’re planning a romantic date night or a laid-back family dinner, Il Giardino strikes the right balance. It is elegant and inviting, with food that sparks conversation.

This was a hosted tasting.

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