At the heart of our dining experience lies a profound commitment to native Australian produce- celebrating its unique flavours, stories, and deep connection to the land. Guided by Executive Chef Jamie Musgrave, we not only honour this ancient bounty but also dedicate ourselves to continual research and education, ensuring that every ingredient is understood, respected, and represented with authenticity and care.
OUR TEAM
Executive Chef, Jamie Musgrave
With a deep respect for Australia’s unique ingredients and a passion for culinary innovation, Chef Jamie Musgrave brings a fresh perspective to Restaurant Botanic. His journey has taken him across Australia and internationally, refining his skills at esteemed establishments such as Vasse Felix, Rockpool Bar & Grill, and Hong Kong’s One Star House Party. Since joining Restaurant Botanic in 2021, Jamie has played a pivotal role in shaping its success, working closely with artisan producers and incorporating rare, native ingredients to create an unforgettable dining experience.
Now leading the kitchen as Executive Chef, Jamie continues to push creative boundaries while honouring the restaurant’s connection to the Botanic Garden. His tasting menu is a tribute to Australia’s diverse landscapes, featuring exceptional ingredients like marron, green ants, finger limes, and bunya branches. With a focus on seasonality, sustainability, and artistry, Jamie and his team craft dishes that tell a story—one that celebrates both the land and the people who cultivate it.
Elle Foster, Chef Jamie Musgrave, Alma Pasalic
The wine and temperance pairings at Restaurant Botanic are designed as experiences in their own right, crafted to complement the ever-evolving menu while standing independently. Sommelier Elle Foster curates rare and expressive wines from around the globe, carefully selected to elevate each moment in the degustation journey. The restaurant was recently recognised as Australia’s Best Food & Wine Matching List at the 2025 Australia’s Wine List of the Year Awards.
Working in tandem, General Manager Alma Pasalic brings both logistical finesse and creative vision to Restaurant Botanic. Alma oversees both the commercial direction of the restaurant and the guest experience, balancing floor leadership with a strategic view of the business as a whole. She also leads the restaurant’s temperance program — a refined non-alcoholic offering that highlights native Australian ingredients. The temperance list was awarded 2025 Best Non-Alcoholic Pairing at the same prestigious awards.
Head Pastry Chef Victoria Lennard
Head Pastry Chef Victoria Lennard brings a blend of artistry and technical skill to the pastry program, creating desserts that are both visually striking and balanced in flavour. With a background in painting and illustration, and experience in some of the world’s leading kitchens — including Attica and Michelin-starred restaurants abroad — her approach focuses on creativity and the thoughtful use of native Australian ingredients. Each element comes together in a considered conclusion to the dining experience — delivering a final moment of surprise and refinement.
