The Botanica Vaucluse is a one-of-a-kind farm-to-table restaurant set amongst a lush, fragrant garden oasis in Vaucluse.
Originally known as Sol Botanica, the restaurant was revamped as The Botanica Vaucluse in 2018 with the implementation of an unwavering ‘farm to fork’ philosophy under the guidance of Executive Chef Perry Hill. The restaurant’s dishes are carefully crafted to reflect the season and specific ingredients used, showcasing the best Australia has to offer.
Botanica’s philosophy centres on featuring locally grown, natural Australian products and is applied to both their food and beverage offering. In fact, more than half of the restaurant’s ingredients come from the on-site kitchen garden and from its organic eco-farm in Jamberoo Valley – Jamberoo Valley Farm (JVF) uses 100% organic farming methods for an ecologically rich polyculture farm with mixed fruit and vegetable market gardens, as well as fully pasture-raised grass-fed cattle and free-range chickens. Executive Chef Perry Hill fosters a close relationship with the farmers, ensuring everything on the menu is harvested at peak flavour and then designed to celebrate the boutique offering of the farm itself.
Botanica’s new Spring menu features dishes such as grilled octopus escabeche with a salad of fresh parsley from JVF; kingfish ceviche with coriander from JVF; rock oysters with lemon, eschallot and chardonnay vinegar; sweet potato and buffalo ricotta gnocchi with JVF-grown peashoots; and a caramelised mango and coconut tipsy cake for dessert.
Highlights from the cocktail menu include Saphira Martini, Lychee Grapefruit Twist Iced Tea, Provence Spritz, Raspberry Beret and Celestial Martini. The Botanica Vaucluse drinks list also boasts a range of natural and biodynamic wines from around Australia.
The Botanica Vaucluse
(02) 9191 8989
Spring/Summer opening hours:
Wednesday to Friday: Lunch 12–3pm
Saturday: Breakfast, lunch, dinner 9am–9pm
Sunday: Breakfast, lunch 9am–3pm
Images: Alana Dimou