Main Menu

the POLLEN
experience

Begin your epicurean journey to POLLEN with our personalised buggy service from Gardens by the Bay’s arrival plaza to the restaurant. Discover elevated Modern French cuisine with flavours inspired by the Mediterranean coast thoughtfully created by Executive Chef Steve Allen and his team.

The picturesque establishment delivers elegant dining experiences with distinct offerings over two levels. On the first floor, gourmands can enjoy sophisticated multi-course menus while taking in spectacular views of the Marina Bay skyline and waterfront. The terrace on the second level offers a casual all-day dining menu and exquisite modern afternoon tea.

Enjoy complimentary access to the Flower Dome and wander in the sub 20-degree Mediterranean garden filled with exotic flowers, herbs and foliage.

A unique POLLEN experience made with you in mind.

Main Dining Room – Level 1
Lunch 12pm to 3pm (last order 2.30pm)
Dinner 6pm to 10pm (last order 9.30pm)
CLOSED ON TUESDAYS

RESERVATIONS

team

Executive Chef, Steve Allen

Helming the kitchen is Executive Chef Steve Allen previously from 1 Michelin-starred restaurant Gordon Ramsay at Claridge's in London. Steve draws inspiration from Southeast Asian chefs and regional agriculture to create his brand of French-Mediterranean cuisine which celebrates the freshness and integrity of produce through simple preparation. He seeks to let the natural flavours of ingredients take centrestage with his dishes.

team

Executive Chef
Steve Allen

Helming the kitchen is Executive Chef Steve Allen previously from 1 Michelin-starred restaurant Gordon Ramsay at Claridge's in London. Steve draws inspiration from Southeast Asian chefs and regional agriculture to create his brand of French-Mediterranean cuisine which celebrates the freshness and integrity of produce through simple preparation. He seeks to let the natural flavours of ingredients take centrestage with his dishes.

General Manager,Dax Taparan

General Manager, Dax Taparan brings to POLLEN a great level of food and wine knowledge, gained through his experience in a number of highly acclaimed establishments, both in Singapore, including Osteria Mozza by Joe Bastianich and Nancy Silverton; Spago by Wolfgang Puck, and his native Philippines at Makati Shangri-La Manila.