Winter Menu Set to Warm Hearts

Winter is well and truly here, and with the onslaught of colder nights comes the perfect excuse to don your favourite winter coat, buy that scarf you’ve had your eye on, leave your toasty blanket burrito behind and check out our new seasonal dishes.

Chef Perry Hill has added some exciting winter warmers to our menu to treat your taste buds.

So, what’s new?

Celeriac & Fennel Salad, Radicchio, Blood Orange, Dill

Hearty Rangers Valley Black Angus Corned Beef, Horseradish, Dutch Cream Potato,

Tuscan Kale, Pickled Heirloom Carrots

New Soft Organic Polenta with Baked Buffalo Ricotta, Mushrooms and Crispy Kale (v)

Snapper & Shellfish Soup, Fennel, Saffron Potatoes, Meyer Lemon (pictured)

Steamed Hapuku, Clear Duck Broth, Mushrooms, Ginger & Shallot

Beef Short Rib slow cooked with Vincotto and Cauliflower Cheese

Mushroom, Spinach and Buffalo Mozzarella Grati (v)

 

What’s a hearty winter dish without a glass of red to go with it? Twofold Perdu Shiraz is our recommendation. With a good weight and a nice balance, this spicy number goes well with our Hearty Rangers Valley Black Angus Corned Beef.

If you’re in the mood to try something different, Restaurant & Bar Manager Marianne Poirey has put together a new cocktail with The Botanica’s signature flare.

The Butterscotch Kick packs a punch, made with gin, Campari, butterscotch syrup, lime juice house made sugar syrup, pink grapefruit syrup, egg white and chili. Garnished with cinnamon powder and a cinnamon stick, it’s the perfect cocktail to keep you company while you wait for the warmer weather of ‘spritz season’ to roll around again.