Botanic Gardens Restaurant
The Botanic Gardens Restaurant ups the ante in the garden-to-plate stakes. Led by chef Paul Baker, its team harvests fresh vegetables and herbs daily from the nearby Botanic Kitchen Garden. Whether it’s fermented, pickled, cooked or raw, these chefs know how to turn anything into something.
Priding itself on little to no waste, the kitchen team makes use of everything possible. Vegetable scraps are dehydrated, pulverised and used as a dusting for the house-made sourdough. Beef tendons are dehydrated and fried, transforming into delicious puffy crisps. The chefs also make their own butter and incorporate left over buttermilk into other dishes.
The menu is sophisticated and modern, matched perfectly with a unique range of local and European wines; some modern, others classic and structured, but all thoughtfully selected.
Knowledgeable and passionate wait staff complete the whole experience, especially while enjoying the degustation menu where each course is matched with wine.
Open for lunch each day and dinner Friday and Saturday, the light and airy restaurant offers stunning views of the gardens that beautifully complement the food.