il Giardino is the kind of restaurant that immediately makes an impression — not because it tries too hard, but because it knows exactly where it is and what it wants to be. Located on the second floor of The Garage at the Singapore Botanic Gardens, it presents itself as an Italian restaurant with a garden sensibility: refined, relaxed, and attuned to its surroundings.
A fresh Italian concept by 1-Group that aims to blend the conviviality of Venetian cicchetti dining with the tranquillity of the Botanic Gardens, il Giardano replaces Au Balcon – which also belonged to 1-Group – giving the space a light makeover. The menu at il Giardano follows a cicchetti-style approach, offering small plates designed for sharing, with a focus on fresh produce, gentle local inflections, and the kind of dishes that encourage lingering conversation.
Photo © il Giardano
Our meal began with beer bread ‘Gnocco Fritto’ served with a ginger flower salsa verde. The bread arrived puffed up and golden, but looks were slightly deceiving. I had expected something light and crisp; instead, it was chewy and somewhat dense. Its balloon-like shape made it awkward for scooping up the salsa verde, which was otherwise fresh and zesty. A simple slice of warm focaccia might have done the job better — soaking up the dip and allowing its flavours to shine.
The beer bread ‘Gnocco Fritto’ is served with a ginger flower salsa verde. Photo © Katherine Goh
Of the appetisers, the standout was the Slow Cooked Venetian Octopus (S$22 for small, S$32 for large). Plated tableside from a rustic copper pot, the octopus came with toasted bread, lemon, olive oil and gremolata. I found it flavourful and exceptionally tender — almost buttery. That tenderness, however, split opinion at our table. Some found the texture a little too soft for their liking. But I appreciated how gently it had been cooked, and how the bright, zesty accompaniments lifted the richness of the dish.
The slow-cooked Venetian Octopus is a must-try. Photos © Katherine Goh
The Panzanella ‘Singapura’ (S$16) was a local take on the Tuscan salad. Green mango, cashew nuts, heirloom tomatoes, olives and smoky tamarind vinaigrette came together in a crunchy, tangy, vibrant bowl. It was playful and well balanced — a dish that felt entirely at home in a tropical garden setting.
Other appetisers impressed too. The Hand-Cut Pressed Potatoes (S$16) had a satisfying crisp edge and creamy centre, lifted by a roasted garlic aioli, scallion and subtle hints of kelp. The Artigiana Stracciatella, paired with carrot purée, sour plum tomatoes and a minty pesto, was fresh and light — a pleasant vegetarian option.
Hand-cut Pressed Potatoes Photo © Katherine Goh
The pastas were another strong point. The Spaghetti alle Vongole (S$19 for small, $28 for large) was elegantly simple — al dente noodles tossed with sweet clams, garlic, white wine and parsley. It was classic, well-executed, and the kind of dish that doesn’t try to reinvent the wheel.
The Porcini and Ricotta Cheese Ravioli (S$16 for small, $24 for large), though, stole the show. Plump, delicate parcels filled with umami-rich mushroom and creamy cheese sat in a luscious five-cheese sauce. A touch of pear compote added just the right note of sweetness, while hazelnuts and fried sage brought texture and warmth. It was rich, yes, but cleverly balanced and deeply satisfying.
Porcini and Ricotta Cheese Ravioli are little parcels of delight. Photo © Katherine Goh
Sadly, the mains didn’t reach the same heights.
The Slow Braised Osso Bucco (S$28 for small, S$38 for large) — a signature, no less — was soft but oddly one-dimensional. The Barolo wine jus lacked depth, and though the kaffir lime gremolata was intended to offer lift, it didn’t bring quite enough acidity to break through the heaviness. It was a dish that felt like it had potential, but needed more clarity and punch.
Slow Braised Osso Bucco. Photo © Katherine Goh
The Roasted Corn-fed Chicken (S$18 for half, S$28 for whole), served with an Amalfi lemon caper sauce, also fell short. Though the meat had been brined, the citrus notes were so muted they barely registered. While the dish itself was not terrible, I would purposely give it a miss as it felt subdued.
The Pan-roasted King Salmon (S$28), topped with a crust of parsley and pine nuts and served with eggplant caponata, looked promising on the plate. But like the chicken, it didn’t quite leave a lasting impression.
Desserts, however, made a welcome return to form. The il Giardino affogato (S14) was playful and luxurious. A dome of Valrhona chocolate concealed gelato, berries and mint, all melted tableside by a pour of hot espresso. The result was rich, creamy and just the right amount of indulgent.
For something lighter, the chiacchiere (S$16) — crispy fried Italian pastries — offered a pleasing crunch, especially when paired with the honey ginger or blood orange sorbet. These final bites brought the meal full circle, back to the creativity and freshness we’d seen at the start.
il Giardino
The Garage, Level 2,
Singapore Botanic Gardens
Opening hours: Wednesday to Friday – 6pm to 10pm | Saturday & Sunday – 5pm to 10pm
