The Man


Born in the small English village of Barrington in 1868, Gerard Fothergill was a pioneer in the study of the medicinal qualities of plants and spices. His early explorations, at the request of Queen Victoria herself, saw him travel through Southern India and the Western Coast of Africa.

He also spent many years based in the Middle East, particularly Lebanon, where his research focused on the Gundelia thistle, a much-savoured ingredient in many of the regions traditional dishes. It was here that he wrote an article for the British Scientific Journal titled ‘Wondrous Desert Thistles: The fountain of youth.’

In paying homage to this unique individual we have embraced his legacy in the form of fine produce, exotic spices, the spirit of adventure and a thirst for knowledge, easily quenched with a well-poured Botanist gin, just as Gerard would have liked it.

To Eat

Lunch & Dinner


Classic beef and cheese with gherkin & relish

Slow roast lamb with BBQ mayo, eggplant & pickles

Southern fried chicken with aioli & sweet corn slaw

4 pieces for $20

Extra piece only $5


Chipotle chicken with fennel & tomatillo slaw

Poached prawn with citrus mango & chilli salsa

Mixed bean with salsa lettuce & cheese (V)

4 pieces for $20

Extra piece only $5


Classic tomato, basil & bocconcini  18 (V)

Prosciutto, rocket & parmesan  20

Prawn, chorizo & chilli  20

Pork belly & pepperoni 20




Kingfish tartare with avocado, jalapeno & marjoram 18 (GF on request)

Spiced goats cheese ravioli, peas, spinach & rustic crumbs 18 (V)

Pork belly, fried kale & smoked apple 22 (GF)

Crunchy fried squid with tahini remoulade 17

Char-grilled scotch fillet with textures of onion 24 (GF on request)

Grilled haloumi with pomegranate & bulgur wheat tabbouleh 16 (V)

Spiced lamb skewers. eggplant salad & caper dressing 18

Grilled 1/2 chicken & truffle slaw 22 (GF)

Mussel & prawn tagine with Ras El Hanout & couscous 20



The Botanist Lunch

$25 pp

Dinner with a Bunch

$35 pp

The Banquet menus are designed by head chef Mark Williamson and are a hand picked selection of his most popular share plates.


Roasted carrot & quinoa with cumin vinaigrette 16 (V/GF)

Cucumber, watermelon, goats cheese & mint 17 (V/GF)

Roast chicken, apple, celery & walnuts 18 (GF)

Slow cooked lamb, capsicum, fetta & radicchio 20 (GF)


Daily selection of cheeses with lavosh & fruit bread $9ea

Crab & prosciutto croquettes with rouille 12

Pork, apple & mascarpone spanakopitas 14

Beer battered chips & aioli 8 (V)

Corn chips with guacamole & salsa 10 (V/GF)

Marinated olives 8 (V/GF)

4 Mini Gourmet Burgers / $20

Chicken, Prawn or Vegetarian

4 for $20

Chicken, Prawn or Vegetarian


Pizza – various flavours $18-20


Lamb  / 20 (GF)

Cucumber & Watermelon/ 17 (V/GF)

Roast Chicken / 18 (GF)

Carrot & quinoa / 16 (GF/V)


Kingfish tartare / 18 (GF)

Goats cheese ravioli / 18 (V)

Pork belly / 22 (GF)

Salt & Pepper Squid  / 17

Scotch fillet / 24 (GF on request)

Haloumi / 16 (V)

Lamb skewers / 18

1/2 Chicken / 22 (GF)

Mussel & prawn tagine / 20


Beer Battered chips (V) / 8

Crab & prosciutto croquettes / 12

Olives (V/GF) / 6

Corn chips (V) / 8

Spanakopitas / 15


Build your own board.
$9 Each / Cheese boards come with fruit toast, fruit and muscatels.

 Blue | Cheddar | Tripple Cream |Washed Rind

To Drink


Every weekend



  • See specials board for brunch specials
  • Full lunch/dinner menu available from 11am


Pick me up

  • Bloody Mary $12
  • Bloody Botanist $12
  • Botanist Fizz $10


Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 10/03/2014
  • Press
  • The Sun-Herald snapped Teri Haddy and Scotty Gooding
  • Date
  • Specimen
  • Notes
  • 10/03/2014
  • Press
  • Loving the shots by the Chic Traveller
  • Date
  • Specimen
  • Notes
  • 08/03/2014
  • Press
  • "Thanks Fuck for Applejack!" - Social Sneaker - Nicely Said.
  • Date
  • Specimen
  • Notes
  • 04/03/2014
  • Events
  • Gearing up for a huge celebration tonight. Happy 1st Birthday to us!
  • Date
  • Specimen
  • Notes
  • 07/03/2014
  • News
  • Gourmantic loving the atmosphere for the first birthday celebrations
  • Date
  • Specimen
  • Notes
  • 21/10/2013
  • News
  • Next stop.... South California!


Feasting & Beverage Packages

Group Feasting

The Botanist lunch $25pp

Organising a group of friends or work colleagues for lunch?  The Botanist makes booking for groups easy. Just turn up and relax.  You and your friends will enjoy a selection of our best share plates;

*Corn chips with guacamole &  salsa *Crunchy fried squid *Chipotle chicken soft shell tacos *Slow roasted lamb salad *Classic tomato, basil &  bocconcini pizza.

Dinner with a bunch $35pp

*Corn chips with guacamole &  salsa *Grilled haloumi with pomegranate & bulgur wheat tabbouleh *Crunchy fried squid *Chipotle chicken soft shell tacos *Slow roasted lamb salad *Classic beef sliders (mini burgers) *Classic tomato, basil &  bocconcini pizza.

* our banquet menus can be modified for dietary requirements.

Group Feasting


Vale Ale on tap, Geoff Merrill SSB (SA), Geoff Merrill Cabernet/Merlot (SA), Charles De Fere Sparkling (Fra), soft drinks and water

2.5 hours – $40pp


Vale Ale on tap, Peroni and Pacifico Lager, an option of two whites, two reds, Charles De Fere sparkling wine, soft drinks and water

2.5 hours – $45pp


Vale Ale on tap, Peroni and Pacifico Lager, house spirits, an option of two whites, two reds, two sparkling wines, soft drinks, water

2.5 hours – $55pp


Bookings & Functions

Reservations can only be made by calling directly and must be confirmed before arrival.

For reservations please call (02) 9954 4057;

No reservation? No problem, we reserve half of the restaurant and allow the other half for walk-ins. Your reservation will be kept for 20min after the booking time.

If you are after a function or event please send an enquiry through using the enquiry form. Take a look at our food and beverage packages we have available.


Your booking will be held for 20mins after the reservation time. In relation to the banquet menu, The Botanist needs to be informed of any guest cancellations at least 24 hours in advance or full payment of that guest is required.



For all reservations please call us on 9954 4057
This enquiry form is for function enquiries only.

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17 Willoughby Street
Kirribilli, Sydney
(Enter via Broughton Street.
Look for the light above the door)

See Map See Map


No. 02 9954 4057

Online Enquiries
Click here





Monday & Tuesday for dinner
Wednesday to Friday for lunch & dinner
Saturday & Sunday for lunch & dinner

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