What We Do
What We Do
Restaurant Botanic is a celebration of place and time. Set in the stunning 51-hectare Adelaide Botanic Garden that surrounds our restaurant, it inspires everything our guests touch, taste, and experience.
Led by Executive Chef Jamie Musgrave and the team, our tasting menu strives to showcase artisan producers that shape Australia; the perfect addition to the ingredients sourced from the Garden. We adore ingredients unique to Australia, so we believe marron, green ants, finger limes, and bunya branches are a luxury.
You will be taken on a mini holiday through all the Botanic Garden has to offer with every taste, smell, sight, sound, and touch. We value the entire experience and want all our guests to savour every minute in our little oasis. To avoid being rushed, we anticipate an overall dining experience of four hours.
Our beverage offering follows the same philosophy as our menu; we have a range of pairings and a select cellar showcasing a range of domestic and international wines along with some serious cocktails.
The Temperance Pairing is a non-alcoholic beverage selection of juices, infusions, ferments and mocktails crafted by our team. Expect complex and adventurous flavours and combinations of savoury, salty, sweet, sour, and bitter.
The Botanic Pairing offers a diverse selection of alcoholic beverages. Think wines from around the globe, sake, vermouth, beer or maybe a cocktail inspired by the garden around us—all in pursuit of creating the best pairing.
In The Sommelier’s Reserve Pairing, expect a carefully curated pairing with an emphasis on great wines from celebrated producers. Some of these wines are extremely rare, whilst others are exclusive to our restaurant, and come directly from winemakers' cellars.
The Crème de la Crème selection is an opportunity to try glasses of the finest and rarest wines from our cellar. Envision a bucket list of wines from iconic labels from Australia and appellations of the Old World; incorporating Vintage Champagne, Premier and Grand Cru Burgundy, classified Bordeaux and matured Barolo.