One of Sydney’s most exclusive wedding venues, the Botanic Gardens Restaurant is an oasis from the busy CBD that lies just beyond the thick walls of the garden’s tropical centre. With views across the bird-filled waterways out to the harbour, diners lunch on Chef Matthew Fletcher’s vibrant and sustainable cuisine in a bright, whitewashed, high-ceilinged dining room.
With a menu that changes seasonally, but still keeps a fresh and summery feel, oysters with lemongrass and chilli granita are a fine way to start. Warm smoked trout is served in a light salad, with pickled beets and radish, and punctuated by a wasabi-style horseradish cream. Pan-roasted chicken ballotine sees crispy prosciutto wrapped around soft parcels of chicken stuffed with creamy spinach. Nestled atop truffle infused mash, and given a nice crunch with Dutch carrots, this is a dish that works on warm Sydney days and equally well for a wintery lunch.
PSST! Fancy an al fresco meal? Purchase a hamper for two for just $65.
Hot smoked trout, horseradish cream, baby beetroots, radish
Pan roasted chicken ballantine, truffle potato puree, prosciutto, leeks, dutch carrots and thyme jus