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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.

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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 DISHES

Heirloom tomatoes, olives, basil, stracciatella (GF/ V) 16

Fried cauliflower, tahini yoghurt, currents, pomegranate, mint, smoked almonds (GF/ V) 16

Charred broccoli, broad beans, pine nuts, cranberries, sprouts, ricotta salta (GF/ V) 16

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

Snapper pesce crudo, mint, orange, lime, guindillas (GF/ DF) 26

Chargrilled octopus, kipfler potatoes, black garlic aioli, broad beans, heirloom tomato, ink crisp (GF/ DF) 30

Free range pork belly, caramelised radicchio, butter milk, pickled apple (GF) 26

Chargrilled chicken, smoked yoghurt, marinated zucchini, grape chutney, sumac (GF) 26

Grilled marlin, chermoula, roasted fennel, green olive (GF/ DF) 30

Ranger’s Valley Black Onyx flank steak, marbling score 3+ 350g with burnt onion puree, chimichurri (GF/ DF) 39

SNACKS

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

Buffalo ricotta & spinach dip with flat bread (V) 12

Beer battered chips, rosemary, Parmesan, garlic aioli (V) 10

Beef sliders, American cheddar, McClure’s pickles, mustard mayo, tomato relish 2pc per serve 12

Crispy soft shell crab roll, herb mayo, sumac 2pc per serve 14

Seared ruby tuna, tahini buttermilk, olive crumb, sea herbs (GF) 18

Chicharrons, spiced pork, oregano, lime, guindillas (GF) 2pc per serve 8

Rosemary chicken skewers, cured lemon, olives, parsley (GF) 3pc per serve 12

 

PIZZAS

Roasted mushroom, red onion, Parmesan, Napoli, truffle oil (V) 20

Prosciutto, ricotta, Napoli, basil 20

Sobrassada, fennel, Napoli, green capsicum 20

For any specific dietary requirements, please ask our friendly staff

CHEESE & CHARCUTERIE

Burrata
 ( creamy mozzarella )
w Serrano ham, pickled kiss peppers, smoked almonds, vincotto, basil (GF/ V)  24

Cheese Board

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

Charcuterie Board

(GF) 24
See daily selections

Smoked Beef Carpaccio

with ricotta salata, capers, chard, horse radish (GF) 22

Extra Charred Bread (V)  5

Group Feasting

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

GRAZING PLATES

Heirloom tomatoes, olives, basil, stracciatella (GF/ V) 16

Fried cauliflower, tahini yoghurt, currents, pomegranate, mint, smoked almonds (GF/ V) 16

Charred broccoli, broad beans, pine nuts, cranberries, sprouts, ricotta salta (GF/ V) 16

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

Snapper pesce crudo, mint, orange, lime, guindillas (GF/ DF) 26

Chargrilled octopus, kipfler potatoes, black garlic aioli, broad beans, heirloom tomato, ink crisp (GF/ DF) 30

Free range pork belly, caramelised radicchio, butter milk, pickled apple (GF) 26

Chargrilled chicken, smoked yoghurt, marinated zucchini, grape chutney, sumac (GF) 26

Grilled marlin, chermoula, roasted fennel, green olive (GF/ DF) 30

Ranger’s Valley Black Onyx flank steak, marbling score 3+ 350g with burnt onion puree, chimichurri (GF/ DF) 39

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

Buffalo ricotta & spinach dip with flat bread (V) 12

Beer battered chips, rosemary, Parmesan, garlic aioli (V) 10

Beef sliders, American cheddar, McClure’s pickles, mustard mayo, tomato relish 2pc per serve 12

Crispy soft shell crab roll, herb mayo, sumac 2pc per serve 14

Seared ruby tuna, tahini buttermilk, olive crumb, sea herbs (GF) 18

Chicharrons, spiced pork, oregano, lime, guindillas (GF) 2pc per serve 8

Rosemary chicken skewers, cured lemon, olives, parsley (GF) 3pc per serve 12

PIZZAS

Roasted mushroom, red onion, Parmesan, Napoli, truffle oil (V) 20

Prosciutto, ricotta, Napoli, basil 20

Sobrassada, fennel, Napoli, green capsicum 20

For any specific dietary requirements, please ask our friendly staff

MEAT + CHEESE

Burrata
 ( creamy mozzarella )
w Serrano ham, pickled kiss peppers, smoked almonds, vincotto, basil (GF/ V)  24

Cheese Board

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

Charcuterie Board

(GF) 24
See daily selections

Smoked Beef Carpaccio

with ricotta salata, capers, chard, horse radish (GF) 22

Extra Charred Bread (V)  5

To Drink

The

Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 07/11/2017
  • The Botanist is in full bloom and Spring Racing ready! Enjoy a cocktail party with us.
    Enquire: [email protected]
  • 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 [email protected]
  • 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.

Live Music

At the botanist

september-sounds-tbk_email-banner_v3

Coming up this October at The Botanist:

Sunday the 8th – Milan Ring
Sunday the 15th – Tannah De Gersigny
Sunday the 22nd – Tim Conlon
Sunday the 29th – Tommy Novak

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…

 

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

Orange & fennel roasted olives GF DF V
Buffalo ricotta & spinach dip with flat bread V
Classic beef slider, American cheddar, McClure’s pickle, mustard mayo, tomato relish
Haloumi, pea salsa, prosciutto crumb, mint GF

Seared ruby tuna, tahini buttermilk, olive crumb, sea herbs GF
Chargrilled chicken, smoked yoghurt, marinated zucchini, grape chutney, sumac GF
Scotch fillet steak 330g, burnt onion puree, chimichurri GF DF
Fried cauliflower, tahini yoghurt, currents, pomegranate, mint, smoked almonds GF V

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

Group Feasting

$55 per person 

ENDEAVOUR Pale Ale, NSW

PERONI Traditional Lager, ITA

BATLOW Prenium Apple Cider, NSW

BABY DOLL Sauvignon Blanc, Marlborough, NZ

LUCKY’S Syrah Blend, Hunter Valley, NSW

TOMMY LANE Pinot Noir, Yarra Valley, VIC

BOUCHARD AINE & FILS Rosé, Burgundy, FRA

CHARLES BAILLY NV Blanc de Blancs, Burgundy, FRA

Soft drink

Fruit juices

2 hours package – Minimum 4 persons

Reserve

Bookings & Functions

To book a table online for 12 people or less, click on the above link to make a booking instantly online. For bookings of 13 people or more, please contact us directly on (02) 9954 4057 or email: [email protected].

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 to [email protected]. We have various food and beverage packages available and can cater for dietary requirements.

T&C’s:

Your booking will be held for 15mins 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 may be required.

Gift Cards

Available Online

Contact

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
[email protected]

Social

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Hours

Monday and Tuesday for dinner
Wednesday to Sunday for lunch & dinner
From 14 Nov – Open for lunch on Tuesdays 

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

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