The venue blends in with the Flower Dome as Aussie chef, Michael Wilson, fashions a tasting menu that celebrates the bountiful produce of his home country. Wild red kangaroo pho features a consommé, slow-cooked with the marsupial’s tail for 12 hours. Smoked eel in broth is garnished with caviar and paired with silky Coffin Bay oyster mousse. Check out the sommelier’s highly personal wine list or try the house version of a Singapore sling.