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The Man

Himself

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.

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To Eat

Lunch & Dinner

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4

Mini Gourmet Burgers

Classic Burger

Classic gourmet beef & cheese with pickled red onion, gherkins & tomato relish / 20

Pulled Pork

Pulled pork with braised red cabbage & apple sauce / 20

Ranch Chicken

Southern style chicken fillets with ranch dressing / 20

King Crab

Alaskan king crab & prawn with khol rabi remoulade / 20

Pizza

Mushroom, artichoke & olive (V) 18

Classic tomato, basil & bocconcini (V) / 18

Chilli prawn, roasted garlic, lemon & mint / 20

Prosciutto, rocket & parmesan / 20

Italian sausage, potato & rosemary  / 20

 

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Tacos

4

Marinated beef, queso & onion relish / 20

Chilli chicken, lettuce, onion, sour cream, tomato & black beans / 20

Grilled fish, tomato salsa, avocado & baha dressing / 20

Spiced mixed vegetables, black beans, cheese & slaw (V) / 20

 

Groups

The Botanist Lunch

Dinner with a Bunch

The banquet menus are designed by head chef Justin Walshe and are a hand picked selection of his most popular share plates.

 

Cheeses

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

Blue

Cheddar

triple Cream

Washed Rind

Share

Slow roasted spiced lamb shoulder salad with roasted capsicum, tomato, hummus, minted yoghurt, rocket & marinated feta (GF) / 19

Warm roasted root vegetable salad with toasted walnuts, mixed with green leaves & apricot dressing (V/GF) / 17

Pan-fried prosciutto wrapped bocconcini with tomato & lemon / 18

Pan-fried haloumi on fattoush salad (V/GF on request) / 17

Salt and pepper encrusted squid with chilli, fresh coriander & lime / 18

Quesadillas of chicken and sweet corn (GF) / 18

Stir fried Szechuan prawns with garlic, ginger & chilli paste (GF) / 20

 

 

Share

Slow Roasted whole pork knuckle with braised red cabbage, mash potato & apple sauce  / 24

Braised beef cheeks with potato puree & braising juices / 20

Soft polenta with sauteed mushrooms, thyme & parmesan (V,GF) / 17

Snacks

Beer battered hot chips with aioli (V) / 8

Spicy cauliflower fritters with lime & cucumber relish (V) / 13

Mixed mediterranean olives (V/GF) / 7

Corn chips with queso & spicy tomato salsa (V) / 10

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4 Mini Gourmet Burgers / $20

classic Burger, lamb Kofta, butter Chicken and king Crab

 

Taco’s
4 for $20

Chicken, Beef, Fish or Vegetarian

Pizza

Pizza – various flavours $18-20

Fired Bread / $5 / serve

Salads

Lamb (GF) / 20

Root vegetable / 17

Share

Braised beef cheeks / 20

Prosciutto wrapped bocconcini  / 18

Haloumi on fattoush salad (V/GF on request) / 17

Szechuan pepper salted squid / 18

Quesadillas of chicken & sweet corn / 18

Stir fried prawns (GF) / 20

Whole pork knuckle / 24

Tataki Tuna (GF) / 19

Soft polenta (V/GF) / 17

Snacks

Hot Chips (V) / 7

Cauliflower fritters (V) / 13

Olives (V/GF) / 6

Corn chips (V) / 8

Cheeses

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

 Blue | Cheddar | Tripple Cream |Washed Rind

To Drink

Brunch

Every weekend

From 11am

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  • Fruit plate with vanilla yoghurt & rose hip syrup $14
  • B.L.A.T on soy & linseed sour dough $16
  • Open smoked salmon, cream cheese, shallot and caper sandwich $18
  • The Benedicts; Bacon, ham or smoked salmon $18
  • Baked Mexican eggs with avocado & tomato salsa & toast $18
  • Corn and zucchini fritters with bacon, tomato relish & a poached egg $16

Drinks

Pick me up

  • Bloody Mary $16
  • Lachy’s Bloody Maria $16
  • Bucks Fizz $9

The

Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 24/04/2013
  • Press
  • "Last night, I went to a magical place. A magical place that had generous servings of delicious tacos"
  • Date
  • Specimen
  • Notes
  • 24/04/2013
  • Press
  • Thanks for Spying on us Sydney Social 101. Love this Review on the Launch.
  • Date
  • Specimen
  • Notes
  • 24/04/2013
  • Press
  • The food was finger-licking good, the cocktails were dangerously delicious and the vibe was chilled.
  • Date
  • Specimen
  • Notes
  • 22/04/2013
  • Events
  • Over 140 guests attended including celebrities such as Elka Whalan, Phil Waugh & Hayden Quinn.
  • Date
  • Specimen
  • Notes
  • 12/04/2013
  • Drinks
  • Find out the secrets behind the yummy Lychee & Elderflower Martini.
  • Date
  • Specimen
  • Notes
  • 12/04/2013
  • Press
  • Thanks Mtv Travel Co.
    Glad you enjoyed your visit over the bridge!
View More
See all log book entries here

Gallery

Our humble abode

Reserve

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.

T&C’s:

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.

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Enquiries

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

Group Feasting

The Botanist lunch 

Organising a group of friends or work colleagues for lunch? The Botanists makes booking for groups easy, for tables of eight or more we offer a banquet menu.  Your guests will enjoy all the favourites; the menu designed by Head Chef Justin Walshe consists of a hand picked selection of Justin most popular share plates. $25pp

 

Dinner with a bunch

Just turn up and relax. With our banquet menu we take the hassle out of organising a large booking. The menu takes the best of the best from our current dinner menu and allows your group to graze on a mix of culinary delights. Whatever the occasion we have you covered. $35pp

Group Feasting

Daffodil

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

2.5 hours – $40pp

Orchid

Vale Ale on tap, Peroni and Dos Equis Lager, an option of two whites, two reds, two sparkling wines, soft drinks and water

 

2.5 hours – $45pp

Rose

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

2.5 hours – $55pp

Contact

x

Address

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

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Contact

Phone
No. 02 9954 4057

Online Enquiries
Click here

Email
info@thebotanist.com.au

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Hours

Mon & Tues
Open from 4pm

Wed – Fri
Open from 11:30am

Sat & Sun
Open from 11:00am

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