Winter, Spring, Summer and Autumn, our menu changes to reflect the seasons and what’s ripe and ready for picking from our Vaucluse gardens.
See below for our latest sample menus.
Menus
Breakfast
Breakfast
Dutch Pancake, Spiced Apple, Cultured Cream, Honey Caramel (V)
29
Housemade Granola, Coconut Yogurt, Berry Compote (VE)
19
Housemade English Muffin - Salmon, House-Smoked Salmon, Poached Egg, Tomato Aioli, Zaatar (NF)
21
Housemade Fermented English Muffin - Spiced Lamb, Haloumi, Blistered Cherry Tomatoes, Mustard, Spinach (NF)
21
Harissa Eggs, Woodfired eggs, chimichurri, baby pepper, labne, served with Sonoma Sourdough or GF Baker’s Chemistry Seeded Bread NF
24
Avocado Salsa, Housemade Seeded Flatbread, Hazelnut Dukkah, Almond Tarator (VE) (NF)
26
The Vegetarian, Fried, Poached or Scrambled Eggs, GF Baker’s Chemistry or Sonoma Sourdough Toast, Roasted Field Mushroom, Hash Brown, Organic Tomatoes, Avocado Salsa, Grilled Halloumi
28
Fried, Poached or Scrambled Egg, GF Baker’s Chemistry or Sonoma Sourdough Toast, Roasted Field Mushroom, Hash Brown, Organic Tomatoes, Avocado Salsa, Free-Range Bacon, Chorizo
31
Sides
Smashed Avocado
5
Free Range Bacon
7
Roasted Field Mushrooms
5
Extra Toast
3
House Smoked King Salmon
8
Grilled Haloumi
7
Hash Brown
4
Chargrilled Chorizo
6
Blistered Tomatoes
6
Wilted Greens
6
Lunch & Dinner
To Start
Sonoma Sourdough (Woodfired), Roasted Garlic Emulsion, Coppertree Farm Butter (V)
7
Baker's Chemistry Gluten-Free Bread, Roasted Garlic Emulsion, Coppertree Farm Butter (V, GF)
7
Appellation Oysters Natural
8 each / 45 / 85
Appellation Oysters with Burnt Leek Buttermilk & Caviar
9.5 each / 50 / 95
Mooloolaba Prawn Toast, Fermented Chilli, Fried Curry Leaf (DF, NF)
8 each
Yellowtail Tuna Tostada, Leche De Tigre, Cod Garum, Avocado, Finger Lime (DF, NF)
9 each
Tempura Organic Zucchini Flower, Potato and Mustard Emulsion, Pickled Shallot (VE, NF)
7 each
Entrée
Charred Squid, Agro Dolçe Lentils, Roast Koji, Wakame
30
Organic Beetroot Ravioli, Roast Garlic, Black Lime, Buckwheat Pangratto (VE)
26/43
Burratina, Heirloom Tomatoes, Fennel Pollen, Kaffir Lime Vinaigrette (V, NF)
28
Masala Spiced Karokke, Sugarloaf Cabbage, Mint Chutney, Fermented Chili Aioli (VE, NF)
25/34
Mains
Australian Bay Bug, XO Butter, Trout Roe, Steamed Bun (NF)
58
Aquna Murray Cod, Chickpea Miso, Champagne Butter (NF)
53
48-Hour Slow-Cooked Black Opal Wagyu Brisket, Black Garlic Soubise, Confit Onion, Tarator
51
Kinross Station Lamb, Buttermilk, Kombu, Pea Blossom (NF)
53
Roasted Organic Cauliflower, Muhamarra, Golden Raisin, Pistachio (VE)
38
Woodfired Free-Range Spatchcock, Baba Ganoush, Salsa Macha, Dessert Lime
48
Sides
Charred Asparagus, Barberry, Toasted Almond, Mandarin Oil (DF, VE)
19
Roasted Roman Beans, Fesenjan Sauce, Lime Juice, Roast Sesame (DF, VE)
18
Hand-Cut Shoestring Fries, Chipotle Aioli, House Seasoning (VE, NF)
15
Ramarro Farm Seasonal Leaves, White Balsamic Vinaigrette (VE, NF)
16
Desserts
70% Callebaut Dark Chocolate Jaffa Dome, Vegan Chocolate Mousse, Orange Jelly, Brownie, Freeze-Dried Mandarin (VE, NF, DF)
21
Deconstructed Pavlova, Mango & Passionfruit Coulis, Mango Cream, Almond Soil, Fresh Seasonal Tropical Fruit (V)
18
Trio of Cheese, Muscatel, Fresh Fruit, Malfroys Gold Honeycomb, Carrot Marmalade, Buckwheat Cracker, Blood Orange Jelly (V)
35
Affogato, Vanilla Ice Cream, Espresso, Frangelico (V)
19/13
*all groups of 8 and above must dine from one of our set menu options
Kids Menu
$40 including a main and vanilla ice cream for dessert
Chicken & Chips, oven roast chicken breast with hand cut chips
Margherita Pizza, woodfire gluten free base with tomato sauce and mozzarella cheese
Fish & Chips, battered fish and hand cut chips
Drinks
Cocktails
Garden Mojito
Spiced Rum, St Germain, Lime, Mint, Cucumber topped with lemonade
24
Rhubarb Sour
rhubarb & ginger gin, Cointreau, house made rhubarb syrup, aquafaba with house made dried rhubarb leather
24
Mai Botanica
spiced rum, Licor 43, coconut rum, passionfruit, orange, pineapple, lemon, lime
24
The Botanica Elixr
tequila, Chartreuse, nashi pear shrub, lime, cinnamon salt
24
Botanical Spritz
Ink Gin, Chartreuse, prosecco, lemon, lime
24
Lychee Rose Martini
Tito's Vodka, Lychees, house blend rose & cherry blossom syrup
24
Botanical Gin Club
Juniper Blossom
Roku Gin, juniper, pepper berries, pink berries, ginger
20
Pomegranate Pixie
Tanqueray 10 Gin, pomegranate & apple kombucha, pomegranate seeds
20
Golden Orchard
Four Pillars Gin, tumeric kombucha, pear shrub, housedried pear
20
Citrus Breeze
Papa Salt Gin, house made limoncello topped with yuzu soda
20
Mocktails
Ginger Fizz
Lyre's dry London non-alc liqueur, rhubarb bitters, ginger, mint topped with soda
15
Birds of Paradise
Lyre's dry London non-alc liqueur, passionfruit, algave topped with soda
15
Watermelon Refresher
watermelon juice shaken with fresh mint, lime, lemongrass & honeywater
15
Non-Alcoholic
Soft Drinks
Coca Cola Orignal | Diet | Zero | Lemonade
6
Bundaberg Ginger Beer
6
Freshly Squeezed Juice
Orange | Watermelon
11
Coconut Water
7
Tea Gardens Kombucha
Pomegranate & Apple | Hemp Turmeric, Giner & Pear
8
Sidewood
Nearly Naked Sparkling | ABV 0.0% | Adelaide Hills
11
South Island
Marlborough Sauvignon Blanc | ABV 0.0% | Marlborough NZ
11
Beer & Cider
Asahi
12
Peroni
12
Coopers Light
11
Two Bays Lager
14
Barossa Cider Co
Cloudy Apple | Pear
11
Sparkling & Champagne
Howard Vineyard Sparkling Pinot Noir Chardonnay
16 / 67
Villa Sandi II Fresco, prosecco
15 / 64
Laurent Perrier La Cuvee
31 / 142
Perrier Jouet NV Blanc De Blanc
248
Perrier Jouet Blason Rose
219
Billecart-Salmon Brut Rosé
249
2010 Dom Perignon
590
White
Peter Lehmann H&V Chardonnay
15 / 59
Domaine Fournier MMM Chenin Blanc
15 / 61
Kellerei Kaltern Pinot Grigio DOC
16 / 69
Gustave Lorentze Reserve Reisling
17 / 72
Tenuta Maccan Pinot Grigio Delle Venezie DOC
76
Rosé
La Tonnelle Rose, Alpes-De-Haute-Provence
15 / 67
Ignimbrite Rose
69
Skin Contact
Viognier, Central Ranges
65
Red
Wood Park 'The Tuscan' Red Blend
16 / 65
Vigna Cantina Sangiovese
15 / 66
Reschke 'Vitilus' Cabernet Sauvignon
17 / 73
Tomfoolery Young Blood Shiraz
16 / 71
Te Kano 'Kin' Pinot Noir
92
Casella Family Barossa Valley Shiraz
86
Groups of 8 or more must dine from one of our set menu options
VIEW MENU – $55 2 course group breakfast menu including a tea or coffee
VIEW MENU – $95 2 course group lunch & dinner menu
VIEW MENU – $109 3 course group lunch & dinner menu
Email [email protected] for more information
Bottomless Sundays
Choose either STANDARD | PREMIUM | COCKTAIL | NON-ALCOHOLIC
Prices are per person and include 2 hours of your chosen drinks package plus 3 course sharing menu
Standard $109
Prosecco, Wine & Beer
Premium $145
Laurent-Perrier Le Cuvée – Whispering Angel Rosé
Cocktail $150
Espresso Martini, Margarita, Botanical Spritz, Lychee Rose Martini
Non-Alcoholic $99
Mocktails – Fresh Juice – Soft Drinks – Tea & Coffee
THE MENU
Entrée
Sonoma Sourdough
Coppertree Farm butter and roasted garlic emulsion
Burratina
Heirloom tomatoes, fennel pollen, kaffir lime vinaigrette
Main
Woodfired Free-Range Spatchcock
Baba ganoush, salsa macha, dessert lime
Roman beans, shoestring fries & seasonal leaves to share
Dessert
Trio of Cheese
A daily selection of Australian and Erupean chesses, served with buckwheat crackers, muscatel, carrot marmalade, Malfroy’s wild honeycomb and quince
Optional extras: Oysters (per half dozen) $44 – must be pre-ordered at the time of booking
Book a table online HERE or call 9191 8989
For group bookings of 8+ please email [email protected]
NSW RSA rules apply to ensure a safe and enjoyable dining experience.