Executive Chef Paul Baker has breathed new life into the Botanic Gardens Restaurant. He builds his menus around the produce grown in the kitchen garden, ensuring that only the freshest vegetables and herbs are included in his dishes. Located in the centre of the historic and beautiful Adelaide Botanic Garden, the restaurant is housed in a Federation-style building set under a huge canopy of Moreton Bay figs.
Local meat and seafood complement the harvested garden produce in Chef Baker’s masterful contemporary dishes. Tommy ruff escabeche with mussel custard, smoked mussels, fennel and squid ink cracker is a brilliant combination of elements. The various flavours and textures dance across your palate, enlivening your tastebuds. Mayura Station Wagyu knuckle is mouth-watering with every bite. A hearty and comforting dish, it comes with licorice-braised shin, smoked potato, bone marrow and confit beetroot.
PSST! Dinner is popular here, so bookings are essential. Access the restaurant at night via the gate in Plane Tree Drive.