Celebrating five years of Pollen

For five days only, you can discover the stories behind the restaurant’s inspirations and chefs through a curated five-course meal.
By Eunice Lew
Published on Friday, 21 Jul 2017

Although he’s only been with Pollen for less than a year, executive chef Steve Allen has expertly put together a five-course menu that weaves a tale of the restaurant’s past and present. Having first visited the restaurant with his wife for their wedding anniversary in 2013, Allen captures this initial impression in a dish that pays tribute to the surrounding lush landscape, which is one of the constant inspirations behind Pollen's pretty plated fare. Sixteen seasonal vegetables and herbs – such as girolle mushrooms, artichokes, leek, black carrots and tarragon – come together with bagna càuda ice cream as a garden of flavours and textures.

Another standout creation is a ‘surf & turf’ through Italy, a nod to Italian sous chef Carmine La-Farciola’s Abruzzan heritage. Torched langoustines are married with melt-in-your-mouth lardo, Sicilian ricotta, Napoli zucchini flowers and egg yolk cured with tarragon, then finished with a pickled cucumber, garlic and spinach water dressing. Opt for the beverage pairing menu to sample refreshing concoctions such as a basil-infused French rhubarb juice with Hendrick’s Gin or citrusy Catarratto Falco Peregrino, a biodynamic orange vino from Sicily. From 17 to 21 August, a five-course dinner is $155/person with beverages and three-course lunch is $75/person with beverages. The five-course dinner will be available as a seasonal menu at $155/person and additional $55 for beverage pairings after 21 August. #01-09, Flower Dome, Gardens by the Bay, 18 Marina Gardens Drive. Tel: 6604 9988