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
Spiced Organic Dutch Apple Pancake, clotted cream, coconut flakes, toasted almond gf, v
29
Housemade Fermented English Muffin, halloumi, spiced lamb patty, vine ripened cherry tomatoes, mustard sauce, organic water spinach, sumac gf, nf
21
Housemade Fermented English Muffin, house smoked salmon, poached egg, tomato aioli, sumac, zaatar gf, nf
21
Harissa Fried Eggs, 3 fried eggs cooked in harissa Nuttelex, fresh herb chimichurri, thyme za’atar, fried shallot, confit baby pepper, served with choice of bread and labne gf, nf
24
The Botanica Big Breakfast - Baker’s Chemistry or Sonoma Sourdough toast, organic tomato roasted in lemon myrtle, free range pork belly bacon, chorizo, hash brown, roasted field mushroom, choice of eggs, avocado salsa df, gf
31
The Vegetarian - Baker’s Chemistry or Sonoma Sourdough toast, choice of eggs, roasted field mushroom, organic tomato cooked in lemon myrtle, hash brown, avocado salsa, grilled halloumi v, gf
28
Avocado Salsa on Homemade Seeded Flatbread, bay leaf oil, hazelnut sukkah, almond tarator ve, df, gf
26
Housemade Granola, whipped coconut yoghurt, blueberry compote, seasonal organic berries and fruits ve, gf
19
Sides
Organic Tomato Cooked in Lemon Myrtle
6
House Smoked King Salmon
8
Chargrilled Chorizo
6
Smoked Streaky Bacon
7
Extra Poached, Scrambled or Fried Organic Egg
4
Grilled Haloumi
7
Hashbrown
4
Roasted Field Mushroom
5
Extra Bakers Chemistry or Sonoma Sourdough
4
Smashed Avocado Salsa
5
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
Freshly Shucked Coffin Bay Oyster, served with sudachi, wakame, cumquat df
8 each / 44 / 82
Mooloolaba Prawn Toast, fermented chilli aioli, fried curry leaf df
8 each
Yellowtail Tuna Tostada, leche de tigre, cod garum, avocado puree, organic finger lime df
9 each
Tempura Organic Zucchini Flower, potato and mustard emulsion, pickled shallot v, ve, df
7 each
Stuffed Free-Range Chicken Wing, fermented hot sauce, iceberg lettuce, puffed quinoa
7 each
Entrée
Charred Lolling Squid, agro dolce lentils, roast koi oil, hazelnut dukkah, Geraldton wax df
30
Organic Beetroot Dumpling, housemade vegan cream cheese, citrus emulsion ve, df, v
25/42
Smoked Organic Cherry Tomatoes, jersey milk curd, green tomato, pickled tomberry, anise myrtle v, nf
26
Indian Spiced Karokke, fresh cabbage slaw, mint chutney, fermented chilli aioli df, nf
25/34
Mains
Grilled Moreton Bay Bug, served in shell with XO butter, seasonal micro salad, tomato miso aioli df, nf
58
Butter braised Murray Cod, chickpea miso cod, caramelised cream sauce, green tomato, organic fresh herb salad nf
53
48 Hour Slow Cooked Black Opal 4-5 Score Beef Brisket, hazelnut tarator, onion soubise, roasted organic baby onion
53
Advieh Spiced Victorian Sovereign Lamb Rib, green mango slaw, mustard jus, blackened strawberry puree df, nf
50
Roasted Organic Half Cauliflower, muhamarra, golden raisin salsa, pistachio, spiced cauliflower puree df, ve, v
38
Woodfired Free-Range Half Chicken, marinated in native herbs, baba ganoush, salsa macha, bay leaf oil from our garden df, nf
48
Sides
Charred Asparagus, barberry, toasted almond, mandarin oil df ve
19
Roasted Roman Beans, fesenjan sauce, lime juice, roast sesame df ve
18
Housecoat Organic Sebago Potato Shoestring Fries, chipotle aioli, house fry seasoning df ve
15
Seasonal Leaves From Romario Farm, tomato and onion salsa, pomegranate, puffed quinoa, burnt citrus dressing df ve
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
Kiwi Basil Smash
Papa Salt Gin, elderflower liqueur, sugar, lime, topped with soda
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
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
Seedlip Grove 42 non-alc liqueur, rhubarb bitters, ginger, mint topped with soda
15
Birds of Paradise
Seedlip Garden 108 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
Mango | Wildberry | 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
292
Perrier Jouet Blason Rose
249
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
Smoked Organic Cherry Tomatoes
jersey milk curd, green tomato, pickled tomberry, anise myrtle
Main
Woodfired Free-Range Half Chicken
marinated in native herbs, baba ganoush, salsa macha, bay leaf oil from our gardens
roman beans, shoestring fries & seasonal leaves to share
Dessert
Trio of Cheese
a weekly selection of Australian and European cheeses, served with buckwheat crackers, muscatel, carrot marmalade and Malfroy’s wild honey
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.