FARM-TO-TABLE ITALIAN DINING
Homemade pastas. Open wood fire. Garden-grown, always.
BOTANICO
A New Culinary Identity, Rooted in Warmth
Botanico relaunches with a new culinary identity anchored on warmth and the heart of classic Italian dining.
Homemade pastas are served from large trays and pots. Whole fish and meat carvings are finished over open wood fire. Herbs and ingredients drawn from the estate's own Garden Beds and local farms run through every dish.
We're proud to be a Singapore Food Agency (SFA) certified Farm-to-Table restaurant, at the highest tier — ensuring the exceptional freshness and quality of ingredients sourced directly from local farms.
SPACE
A Quaint Garden
Tucked away from the bustling cityscape, Botanico is located on the second floor of The Summerhouse, a charming colonial bungalow in Seletar.
Step into a space that carries the warmth of a Nonna's table: classic Italian cuisine, wood-fired and garden-grown, with ingredients drawn straight from our lush edible garden just steps away.
Experience the best Italian food in the North today!
The Nonna-Style Pot
At the heart of Botanico is the Nonna-Style Pot: a weekly rotating pasta ritual, served table-side, with as many refills as you like.
The featured pasta rotates weekly through Fusilli al Bronzo, Truffle Gnocchi, Kelong Prawn Ravioli, and Linguine Vongole, before beginning again.
Opening Promo
Free-Flow Pasta at $10++ Per Pax
For 16 Sep - 11 Oct, gather your favourite people and enjoy free-flow pasta for just $10++ per person.
Served generously from The Nonna Pot, come back for another helping, and another; just like Nonna would.
reserve
idyllic garden dining experience
Step onto our vast open courtyard at The Summerhouse, surrounded by verdant landscapes and natural beauty. Our Garden and Gazebo dining areas are perfect for special occasions, birthday celebrations or even intimate romantic proposals.
Book private dining & banquet rooms
MEET OUR CHEFS
Wendy Kuek (Group Corporate Chef) and Edward Morada (Head Chef of Botanico) have criss-crossed the region searching for the most unique authentic dishes to tantalise the senses. Working with local farmers and growing their own ingredients in our edible garden, our culinary team work tirelessly to seek the most sustainable responsibly sourced produce.
CHEF WENDY KUEK
Group Corporate Chef
CHEF EDWARD MORADA
Head Chef, Botanico at The Summerhouse
