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
Chef Jamie’s culinary story is inseparable from Australia. Through years of travel and work across the country; from the vast, elemental landscapes of Western Australia to the fertile reaches of Northern New South Wales- he has developed a profound respect for its ancient land, diverse regions and remarkable abundance. These experiences have shaped a cuisine grounded in place and guided by close relationships with the artisan producers who preserve and celebrate the character of Australia’s rare and pristine ingredients.
His international ventures, from Copenhagen to Hong Kong, brought new dimensions of precision, restraint and refinement to his craft. Now, returning to the Adelaide Botanic Garden, Jamie brings that worldly perspective home, creating a vision of timeless elegance that honours Australia with quiet confidence and allows the exceptional quality of its ingredients to take centre stage.
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 has been recognised as the best in the country for three consecutive years, since 2024.
