Head Chef Matthew Fletcher has been at the helm of the Botanic Gardens Restaurant since 2015. He has designed a menu with an emphasis on the use of ethically sustainable ingredients from various regions throughout Australia.
The dining area is geared up for events due to its clean, white decor and vast space. With views of the CBD, the harbour and the Botanic Gardens, it is a spectacular place to wine and dine.
With the menu changing according to the season, the options available are vast and at their prime. One can get a good indication and education on what ingredients are in abundance by just browsing through the menu. Blue swimmer crab cakes are a very popular item. The three crumbed cakes rest on a small dice of cucumber, tomato and onion salsa, and are finished with lime rind and dots of aioli. Vegetarians and meat eaters will love the sweet potato ricotta and spinach ravioli, as it is filled with lovely natural flavours.
PSST! The dessert options have cutesy names, such as Sweet Addiction, Pollination and All About The Flowers.
Reviewed for the 2019 Guide
Hot smoked trout, horseradish cream, baby beetroots, radish
Pan roasted chicken ballantine, truffle potato puree, prosciutto, leeks, dutch carrots and thyme jus