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The Man

Himself

The Botanist encompasses a worldly mix of tastes and concepts. Situated in the heart of Kirribilli, the site pays homage to Gerard Fothergill, a well-travelled pioneer in the study of plants and spices and their medicinal qualities.

The Botanist has embraced Gerard’s 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.

_ _ _

Gerard Fothergill was born in the small English village of Barrington in 1868. 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 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.’

Gerard is said to have spent his final years at the current site of The Botanist Kirribilli.

To Eat

Lunch & Dinner

GRAZING PLATES

Haloumi, pea salsa, prosciutto crumb, mint (GF) 18

Hiramasa kingfish, avocado mousse, tomatillo, coriander, chilli, crispy tortilla (GF) 24

Cauliflower & farro risotto, pistachio, currants, parmesan (V) 22

Chorizo, black bean hummus, black bean salsa, fennel, croutons, lemon (DF) 24

Sticky pomegranate lamb ribs, peanuts, sesame, crispy shallot, labneh, couscous 28

TBK fried chicken, kimchi glaze, daikon, sesame seed (GF / DF) 29

Smoked Ora King salmon, maple, baba ganoush, fennel slaw, dill, flat bread 30

350gm Rangers Valley Black Onyx flank steak, marbling score 3+, chimichurri (GF / DF) 39

SNACKS

Orange & fennel roasted olives (GF / DF / V) 8

Charred sourdough, pesto, chilli, parmesan (V) 10

Salt & vinegar zucchini chips, pimento cheese dip (V) 10

Baked feta, chilli, tomato, olive oil, dill, flat bread (V) 12

Truffle chips, parmesan, garlic aioli (V) 10

MEAT + CHEESE

Burratta

Serrano ham, pickled kiss peppers, smoked almonds, vincotto, basil / 24 (GF)

Cheese Board

Preserved fruits, regional honey / 12/18/22 (V)
See board for selection

Charcuterie Board

4 meats, seasonal pickles, mustard / 24 (GF)
See board for selection

Charred Bread 5

Groups

The Botanist Lunch

$32 pp

Banquet with a Bunch

$42 pp

The Banquet menus are designed by head chef Sa Va’afusuaga and are a hand-picked selection of his most popular share plates.

Please see groups page for details

HAND HELD

Fried chicken taco, lime gochujang, Kewpie mayo, pickled cucumber (GF) 6ea

Spiced eggplant taco, fried tofu, nahm jim, coriander (GF / V) 6ea

Beef slider, American cheddar, pickles, mustard mayo, tomato relish 6ea

Battered fish slider, jalapeño tartare, slaw 6ea

Roasted mushroom pizza, red onion, parmesan, béchamel, truffle oil 20

Prosciutto pizza, ricotta, Napoli, basil 20

Sobrassada pizza, fennel, Napoli, green capsicum 20

SIDES + SALADS

Roasted garlic potatoes, bacon jam, buffalo curd (GF) 16

Fried cauliflower, currants, pomegranate, smoked almonds, tahini yoghurt, mint (GF / V) 18

Grilled eggplant, miso caramel, fish sauce, peanuts, tofu, shiso (GF / DF / V) 16

Roast pumpkin, amaranth, labneh, gingerbread spice (GF / V) 16

GRAZING PLATES

Haloumi, pea salsa, prosciutto crumb, mint (GF) 18
Hiramasa kingfish, avocado mousse, tomatillo, coriander, chilli, crispy tortilla (GF) 24
Cauliflower & farro risotto, pistachio, currants, parmesan (V) 22
Chorizo, black bean hummus, black bean salsa, fennel, croutons, lemon (DF) 24
Sticky pomegranate lamb ribs, peanuts, sesame, crispy shallot, labneh, couscous 28
TBK fried chicken, kimchi glaze, daikon, sesame seed (GF / DF) 29
Smoked Ora King salmon, maple, baba ganoush, fennel slaw, dill, flat bread 30
350gm Rangers Valley Black Onyx flank steak, marbling score 3+, chimichurri (GF / DF) 39

SNACKS

Orange & fennel roasted olives (GF / DF / V) 8
Charred sourdough, pesto, chilli, parmesan (V) 10
Salt & vinegar zucchini chips, pimento cheese dip (V) 10
Baked feta, chilli, tomato, olive oil, dill, flat bread (V) 12
Truffle chips, parmesan, garlic aioli (V) 10

MEAT + CHEESE

Burratta

Serrano ham, pickled kiss peppers, smoked almonds, vincotto, basil / 24 (GF)

Cheese Board

Preserved fruits, regional honey / 12/18/22 (V)
See board for selection

Charcuterie Board

4 meats, seasonal pickles, mustard / 24 (GF)
See board for selection

Charred Bread 5

HAND HELD

Fried chicken taco, lime gochujang, Kewpie mayo, pickled cucumber (GF) 6ea
Spiced eggplant taco, fried tofu, nahm jim, coriander (GF / V) 6ea
Beef slider, American cheddar, pickles, mustard mayo, tomato relish 6ea
Battered fish slider, jalapeño tartare, slaw 6ea
Roasted mushroom pizza, red onion, parmesan, béchamel, truffle oil 20
Prosciutto pizza, ricotta, Napoli, basil 20
Sobrassada pizza, fennel, Napoli, green capsicum 20

SIDES + SALADS

Roasted garlic potatoes, bacon jam, buffalo curd (GF) 16
Fried cauliflower, currants, pomegranate, smoked almonds, tahini yoghurt, mint (GF / V) 18
Grilled eggplant, miso caramel, fish sauce, peanuts, tofu, shiso (GF / DF / V) 16
Roast pumpkin, amaranth, labneh, gingerbread spice (GF / V) 16

To Drink

The

Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 14/03/2017
  • Drinks
  • Our new Gent's list has arrived! Come check out the 'Old Fothie's Frothies' list.
  • Date
  • Specimen
  • Notes
  • 07/03/2017
  • Drinks
  • Join us in our redecorated venue and try our Hendricks specials! Mon to Fri - 4pm to 6pm
  • Date
  • Specimen
  • Notes
  • 31/12/2016
  • Events
  • $120 for a 7 course menu & glass of bubbles on arrival. Tickets on sale now at info@thebotanist.com.au
  • Date
  • Specimen
  • Notes
  • 01/12/2016
  • Drinks
  • Group bookings available for Xmas, for parties up to 20 guests. Book online!
  • Date
  • Specimen
  • Notes
  • 16/11/2016
  • News
  • We have launch a new food & drinks menu! New exciting dishes and cocktails to try.
  • Date
  • Specimen
  • Notes
  • 08/11/2016
  • News
  • The Botanist will open its doors for lunch on Tuesdays, from the 8th of November. Hope to see you there!

Live Music

At the botanist

september-sounds-tbk_email-banner_v3

Coming up this April at The Botansit:

Tannah de Gersigny – 2nd of April

Tommy Novak – 9th of April

Michael David – 23rd of April

Aaron Lyon – 30th of April

Groups

Feasting & Beverage Packages

Group Feasting

Organising a group of friends or work colleagues for lunch or dinner?
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…

The Botanist Lunch 32pp (Available until 4pm Wed-Sun)

Orange & fennel roasted olives GF DF V
Salt & vinegar zucchini chips, pimento cheese V
Beef slider, American cheddar, pickles mustard mayo, tomato relish Haloumi, pea salsa, prosciutto crumb, mint GF
Fried cauliflower, currents, pomegranate, smoked almonds, mint GF V
330gm grass fed BBQ scotch fillet, chimichurri GF DF

Banquet with a bunch 42pp (Available lunch & dinner)

Orange & fennel roasted olives GF DF V
Salt & vinegar zucchini chips, pimento cheese V
Beef slider, American cheddar, pickles mustard mayo, tomato relish Haloumi, pea salsa, prosciutto crumb, mint GF
Roasted garlic potatoes, bacon jam, buffalo curd GF
Fried cauliflower, currents, pomegranate, smoked almonds, mint GF V
TBK fried chicken, kimchi glaze, daikon, sesame GF DF
330gm grass fed BBQ scotch fillet, chimichurri GF DF

Our banquet menus can be modified to suit most dietary requirements.

Group Feasting

$55 per person 

ENDEAVOUR Pale Ale, NSW

PERONI Traditional Lager, ITA

YOUNG HENRY’S Cloudy Cider, NSW

ROSILY Semillon Sauvignon Blanc, Margaret River, WA

GATTONERO Pinot Grigio, Veneto, ITA

WHISTLER “SHOCK VALUE”, Red Blend, Barossa Valley, SA

BOUCHARD AINE & FILS Rosé, Burgundy, FRA

CHARLES BAILLY NV Blanc de Blancs, Burgundy, FRA

Soft drink

Bottled Juice

2 hours package – Minimum 4 persons

Reserve

Bookings & Functions

To book a table online for 8 people or less, click on the above link to make a booking instantly online. For bookings of 9 people or more, please contact us directly on (02) 9954 4057 or email: info@thebotanist.com.au.

No reservation? No problem. We book half of the restaurant and allow the other half for walk-ins. If we can’t seat you when you arrive there is plenty of space at the bar and the waiting area where the full dinner menu is also available.

If you wish to learn about our function options please send through your details using our enquiry form to the right. We have various food and beverage packages available and can cater for dietary requirements.

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.

Gift Cards

Available Online

Contact

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Address

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

See Map See Map

Contact

Phone
No. 02 9954 4057

Online Enquiries
Click here

Email
info@thebotanist.com.au

Facebook

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Hours

Monday and Tuesday for dinner
Wednesday to Sunday for lunch & dinner

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Join our mailing list

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© Copyright 2017 The Botanist Kirribilli | Website designed by Julia Jacqueline and developed by Seriously Good Design

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