The Botanist Kirribilli - 17 Willoughby Street Kirribilli, Sydney

The Botanist encompasses a worldly mix of tastes and concepts. Situated in the heart of Kirribilli, the restaurant uses fresh, seasonal ingredients to curate colourful dishes and vibrant flavours with a Mediterranean flare.

Expect beautifully decorated dishes paired with an equally impressive drinks menu. The bar showcases an extensive list of Australia and International wines and beers, as well as exciting seasonal cocktails
and specials.

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.

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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

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

Charred Bread (V) 5

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

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 view our range just click on a tag.

Cocktails

SUMMER SIGNATURES

Take a Walk on the Southside / $18
Beefeater Gin, Tio Pepe Sherry, lime, green tea, mint, coconut sugar rim.

Birds Of Paradiso / 18
TBK Spiced Rum, Campari, pineapple, spiced mango, lime, angostura bitters, absinthe mist.

Huacho-Self Fool / 18
Encanto Pisco, dry vermouth, lemon, spiced mango, sparkling wine.

Lady Panache / 18
Beefeater Gin, Aperol, lemon, grapefruit, orange marmalade, soda.

Hotel Zócalo / 18
Del Maguey Vida Mezcal, apricot brandy, lemon, ginger, tonic.

THE ORIGINALS

Vanilla Espresso Martini / 18
Absolut Vodka, Kahlua, vanilla, fresh espresso.

Elderflower Lychee Martini / 18
Absolut Vodka, elderflower, lychees, lime.

Purple Haze – $18
Blueberry infused Maker’s Mark bourbon, peach liqueur, lemon, spiced blueberry, orange bitters.

Wine

WHITE

SAVVY DROP, Sauvignon Blanc,
Marlborough NZ 10 / 48

GAELIC CEMETERY, Riesling,
Clare Valley SA 13 / 62

COLLECTOR, Gruner Veltliner,
Tumbarumba NSW 70

BERVINIE, Pinot Grigio,
Friuli IT 12 / 56

GREYSTONE, Pinot Gris,
Waipara Valley NZ 13 / 62

2 BY 2, Pinot Gris-Friulano,
Alpine Valley VIC 11 / 52

DODGY BROS ‘JUXTAPOSED’, Fiano,
McLaren Vale SA 13 / 62

MAXWELL, Chardonnay,
Adelaide Hills SA 11.5 / 54

MARQ, Chardonnay,
Margaret River WA 80

SPARKLING & CHAMPAGNE

CHARLES BAILLY NV Blanc de Blancs,
Burgundy FRA 9.5 / 45

AMANTI Prosecco NV,
Veneto IT 12 / 56

G.H MUMM Cordon Rouge NV,
Champagne FRA 120

ROSÉ

BOUCHARD ÁINÉ FILS, Rosé,
Burgundy FRA 10 / 48

SCHWARZ WINE CO, Grenache Rosé,
Barossa Valley SA 12 / 56

RED

TOMMY’S LANE, Pinot Noir,
Yarra Valley VIC 12 / 56

HEROES, Pinot Noir,
Otway Ranges VIC 86

FROM SUNDAY, ‘Carbonic’ Nebbiolo,
Adelaide Hills SA 13 / 62

PAYTEN & JONES, Sangiovese,
Yarra Valley VIC 12 / 56

CHALMERS ‘LE SORELLE’, Shiraz,
Heathcote VIC 13 / 62

GEOFF MERRILL RESERVE, Shiraz 2010,
McLaren Vale SA 95

LONGVIEW ‘VISTA’, Shiraz-Barbera,
Adelaide Hills SA 11 / 52

GOON TYCOONS ‘M.S.G’, Mourvèdre-Shiraz-Grenache,
Franklin River WA 13.5 / 64

TOMERO, Malbec,
Mendoza ARG 14 / 68

Beer & Cider

BEERS

Australian (Bottle)

ENDEAVOUR Pale Ale, NSW / 9.5
WAYWARD ‘SOUR PUSS’ Raspberry Berliner Weisse, NSW / 11
BRIDGE ROAD BEECHWORTH Pale Ale, VIC / 12
ENDEAVOUR MID Strength, NSW / 8
STOCKADE HOP Splicer XPA, NSW / 10

Australian (Can)

YOUNG HENRYS ‘NEWTOWNER’ Pale Ale, NSW / 11
BALTER Pilsner, QLD / 12
BATCH American Pale Ale (440ml), NSW / 15
SAILOR’S GRAVE ‘DOWN SHE GOSE’ Gose, VIC / 12
YULLI’S ‘SEABASS’ Mediterranean Lager, NSW / 10

International

PERONI Traditional Lager, IT / 9.5
TECATE Cerveza, MEX / 9
KONA ‘BIG WAVE’ Golden Ale, HI / 12

CIDER & GINGER BEER

BATLOW Premium Apple Cider, NSW / 10.5
BROOKVALE UNION Alcoholic Ginger Beer, NSW / 12

See notes on:
All
Drinks
Events
Food
News
Press

Date
Specimen
Notes

30/03/2018>
We're opening our doors ALL Easter long weekend! Find out more...

Date
Specimen
Notes

13/05/2018>
Treat mum to brunch, lunch or dinner with us this Mother's Day! Find out more...

Date
Specimen
Notes

14/02/2018>
Valentine's Day! Treat that special someone to a romantic dinner at Kirribilli's best date spot!

Date
Specimen
Notes

26/01/2018>
Aus Day! Open for lunch and dinner, we'll be dishing up classic Aussie food & drink specials.

Date
Specimen
Notes

31/12/2017>
Register your interest for NYE 2018!

Date
Specimen
Notes

01/11/2017>
We're giving away 20 free Botanist x Soiree Birthday cakes in November!

See all log book entries here

Coming up this April at The Botanist:

Sun 1st – Tannah De Gersigny

Sun 8th – Aaron Lyon

Sun 15th – Ben Fox

Sun 22nd – Jordan Millar

Sun 29th – Tommy Novak

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.

$55 per person

ENDEAVOUR Pale Ale, NSW

PERONI Traditional Lager, ITA

BATLOW Premium Apple Cider, NSW

SAVVY DROP Sauvignon Blanc, Marlborough, NZ

TOMMY’S LANE Pinot Noir, Yarra Valley, VIC

BOUCHARD AINE & FILS Rosé, Burgundy, FRA

CHARLES BAILLY NV Blanc de Blancs, Burgundy, FRA

ROSE SANGRIA JUG

Soft Drink / Fruit Juices

2 hours package – Minimum 4 persons

Mother’s Day – SUN 13th MAY – OPEN FROM 10AM FOR BRUNCH – BOOK YOUR TABLE ABOVE

To book a table online for 12 people or less, use the above form to make a booking instantly online.

For bookings of 13 people or more, please fill in your details in the below form or contact us directly on (02) 9954 4057 or email: info@thebotanist.com.au.

*Please note: Filling in the form below is not a guaranteed a booking. Our friendly staff will be in contact to confirm your booking request.

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 info@thebotanist.com.au. We have various food and beverage packages available and can cater for dietary requirements.

Terms & Conditions:

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.

FUNCTION ENQUIRY FORM

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: Please fill in the form below

Email
info@thebotanist.com.au

Social

Hours

Monday & Tuesday for dinner

Wednesday to Sunday for lunch & dinner

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