A Farm-to-Fork Restaurant, Spa and Cafe Arrives in Vaucluse
Words by Amanda Valmorbida · Updated on 07 May 2018 · Published on 03 May 2018
When you walk under the copper archway toward The Botanica in Vaucluse the first thing you’ll see is a restaurant surrounded by a canopy of herbs, citrus trees and strawberry bushes. It is run by executive chef Perry Hill, who plucks produce from the kitchen garden or from Jamberoo Valley Farm, a 65-acre property two hours south of Sydney in the Kiama Hinterland. Hill grew up in the Northern Rivers on the NSW far north coast, and during his 25-year career has worked at restaurants such as Sydney's renowned MG Garage (long closed) and London's influential The River Cafe, among others.
Depending on what’s in season you might see Hill smoking a whole salmon over eucalyptus branches, or looking for native blood limes to scatter over tuna tartare. Here, creams, dressings and oils are infused with wild greens, freshly picked lavender, thyme and lemon balm. “We’re responding to the seasons in a really immediate and natural way,” says Hill. “We’re not overthinking or complicating things.”
Wines are natural and come from across Australian; gin is made in-house, and garden ingredients are worked into cocktails. The Lemon Myrtle Gimlet comes with Coopers Gin and house-made lemon-myrtle syrup. The Garden Grove Spritz is muddled with Maidenii Dry Vermouth, elderflower, Bress sparkling, cucumber, garden mint and frozen grapes.
Part of The Botanica set up is Sol Spa, which is also set within the gardens. There you can have a treatment, including massages, facials and scrubs.
To come is the Valley Farm Cafe (slated for a July launch), a more casual offering with a produce store where visitors can pick up a carton of eggs, and vegetables from Jamberoo Valley Farm.
The Botanica
Hours:
Wed to Fri 12pm – 3pm, 5pm–10pm
Sat 8am–11.30am, 3pm–5pm, 5pm–11pm
Sun 8am – 11.30am, 3pm–4pm
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