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.

Visit gallery

LITTLE SOMETHINGS

Marinated native Australian olives (VG, GF) 8

Grilled olive bread, herb mascarpone (V) 11

Cheese board, quince, coastal honey see board (V) 12/20/26

Charcuterie see board (GF, DF) 24

Buffalo ricotta, spinach dip, flat bread (V) 12

SMALL SHARES

Beef cheek croquettes, parsley, pickled onion, mustard (DF) 18

Cobia crudo, kaffir lime, pickled radish, ‘nduja vinaigrette (GF, DF) 23

Spaghettini, clams, fermented chilli, sweetcorn, bacon floss 24

Smoked buffalo mozzarella, green beans, currants, lemon, chilli (V, GF) 22

LARGE SHARES

Roasted chermoula salmon tail, pickled cucumber, chickpeas, roasted grape, mint, yoghurt (GF) 34

Char-grilled chicken, smoked paprika, wild grains, radish, whipped buttermilk 27

Char-grilled tuna loin, lemon, olive, caperberry, cauliflower skordaila (GF, DF) 32

Free range pork T-bone, apple balsamic, hazelnut, celery heart (GF, DF) 27

Premium grass-fed 250g sirloin, watercress, pumpkin, smoked mayo (GF, DF) 38

BOTANICAL SHARES

Fried cauliflower, tahini yoghurt, pomegranate, smoked almonds (V) 16

Roasted Dutch heirloom carrots, Manuka honey, dukka, goats curd (V, GF) 16

Heirloom tomatoes, harissa, stracciatella, purple basil (V) 18

BAR FARE

Hawkesbury River calamari fritti, black aioli (DF) 14

Soft shell crab rolls, celeriac, sumac 14 for 2pc

Beer battered steak fries, rosemary salt, parmesan (V) 10

Beef sliders, cheddar, pickles, mustard mayo, tomato relish 12 for 2pc

Wild weeds flatbread, feta, oregano (V) 21

Prosciutto flatbread, dried tomato, black garlic, shallot 22

For any specific dietary requirements, please ask our friendly staff

BOTANIST BANQUET

$49 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

LITTLE SOMETHINGS

Marinated native Australian olives (VG, GF) 8

Grilled olive bread, herb mascarpone (V) 11

Cheese board, quince, coastal honey see board (V) 12/20/26

Charcuterie see board (GF, DF) 24

Buffalo ricotta, spinach dip, flat bread (V) 12

SMALL SHARES

Beef cheek croquettes, parsley, pickled onion, mustard (DF) 18

Cobia crudo, kaffir lime, pickled radish, ‘nduja vinaigrette (GF, DF) 23

Spaghettini, clams, fermented chilli, sweetcorn, bacon floss 24

Smoked buffalo mozzarella, green beans, currants, lemon, chilli (V, GF) 22

LARGE SHARES

Roasted chermoula salmon tail, pickled cucumber, chickpeas, roasted grape, mint, yoghurt (GF) 34

Char-grilled chicken, smoked paprika, wild grains, radish, whipped buttermilk 27

Char-grilled tuna loin, lemon, olive, caperberry, cauliflower skordaila (GF, DF) 32

Free range pork T-bone, apple balsamic, hazelnut, celery heart (GF, DF) 27

Premium grass-fed 250g sirloin, watercress, pumpkin, smoked mayo (GF, DF) 38

BOTANICAL SHARES

Fried cauliflower, tahini yoghurt, pomegranate, smoked almonds (V) 16

Roasted Dutch heirloom carrots, Manuka honey, dukka, goats curd (V, GF) 16

Heirloom tomatoes, harissa, stracciatella, purple basil (V) 18

BAR FARE

Hawkesbury River calamari fritti, black aioli (DF) 14

Soft shell crab rolls, celeriac, sumac 14 for 2pc

Beer battered steak fries, rosemary salt, parmesan (V) 10

Beef sliders, cheddar, pickles, mustard mayo, tomato relish 12 for 2pc

Wild weeds flatbread, feta, oregano (V) 21

Prosciutto flatbread, dried tomato, black garlic, shallot 22

For any specific dietary requirements, please ask our friendly staff

To view our range just click on a tag.

Cocktails

SIGNATURE
A signature drink is any unique or original drink that expresses the nature of the person or establishment creating it.

Sour Grapes / 18
Barsol Pisco, sour cherry & red wine syrup, lemon, aquafaba, tonic.

Field Blend / 20
Jim Beam Rye, Nomad ‘Juicy As’ Mango & Orange IPA, apricot, lemon, angostura bitters.

Man Goes Wild / 18
Mango Havana 3 Year Rum, Pierre Ferrand Dry Curacao, lime, orgeat, Angostura Bitters

Fine & Mandy / 18
Beefeater Gin, Lillet Blanc, lemon, mandarin, absinthe mist

Strawberry Fields / 17
Absolut Vodka, strawberry, lemongrass, lime.

Smoke & Mirrors / 18
Del Maguey Vida Mezcal, poached mandarin, lemon, mint, orange bitters.

Son of a Preacher Man / 18
Four Pillars Rare Dry Gin, Adelaide Hills Distillery Bitter Orange, peach, lemon

Purple Haze / 18
Blueberry Maker’s Mark Bourbon, peach liqueur, lemon, spiced blueberry, orange bitters

APERITIVO
‘Aperitif’ is an alcoholic drink taken before a meal to stimulate the appetite.

Wild Thing / 14
Regal Rogue Wild Rosé Vermouth, lychee, lemon, Peychaud’s bitters, uncultured pet nat.

Australiano / 14
Adelaide Hills Distillery Bitter Orange, sweet Vermouth, sparkling water, orange wedge.

AFTER DINNER
Digestif is a drink, usually an alcoholic one, consumed before or after a meal in order to aid digestion.

Choc Orange Espresso Martini / 18
Absolut Vodka, cacao, orange bitters, Vittoria Ora Espresso Blend

Night Cap/ 20
Smoked Maker’s Mark Bourbon, Italicus Bergamot, peach bitters

AGED COCKTAIL
In the Barrel

Ageing is the process of storing a distilled spirit (or wine) in barrel for a specific period of time. The goal of maturation is to remove harsh flavours from the raw alcohol while adding distinct flavour characteristics from the wood.

Ask our staff for our rotating Barrel Aged Cocktail!

Wine

WHITE

STEINGARTEN, Riesling, 2017
Eden Valley SA 13 / 62

ASTROLABE ‘Province’ Sauvignon Blanc, 2017
Marlborough NZ 12 / 56

BERVINI Pinot Grigio, 2017
Friuli Venezia Giulia ITA 13 / 62

LUCHETTA ROUX Pinot Gris, 2018
Murray Darling NSW 13/62

COSA NOSTRA Friulano, 2018
Alpine Valleys VIC 14/68

SIMON GILBERT ‘Blanc’ Pinot Gris, Riesling Gewurtz, 2018
Orange NSW 11/52

BYRNE ‘Sunbury’ Chardonnay, 2017
Sunbury VIC 14/68

MARQ Fiano, 2017
Margaret River WA 58

DOMAINE CLOS ROUSELLY Sauvignon Blanc, 2016
Loire Valley FRA 65

DOMAINE FEVRE Chablis, 2016
Burgundy FRA 95

POLPERRO ‘Talland Hill’ Chardonnay, 2016
Mornington Peninsula VIC 125

SPARKLING & CHAMPAGNE

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

PALLONCINO Prosecco NV,
Murray Darling NSW 12 / 56

NGERINGA ‘Uncultured’ Pétillant Naturel, 2017
Adelaide Hills SA 14 / 68

PETIT CORDON Brut Prestige, NV
Marlborough NZ 65

G.H MUMM Cordon Rouge Brut NV,
Champagne FRA 120

SKINS

THE HERMIT RAM Sauvignon Blanc, 2017
North Canterbury, NZ 75

GOLDEN MULLET FURY Semillon-Viognier, 2016
McLaren Vale SA 70

ALPHA BOX & DICE ‘DWS’ Muscat, 2017
McLaren Vale SA 80

ROSÉ

DEAR FRANKIE Pinot Rosé
Tumbarumba NSW 11/52

COUPE DE GENIE Rosé, 2017
La Londe FRA 62

CHATEAU GASSIER ‘Sables d’Azur’ Rosé, 2017
Sainte Victoire FRA 15/ 72

RED

DOMAINE DE MARRANS Beaujolais Villages Gamay, 2017
Beaujolais FRA 14/68

TOMMY’S LANE Pinot Noir, 2016
Yarra Valley VIC 11 / 52

ALPHA BOX & DICE ‘Mistress’ Tempranillo, Touriga, Grenache, 2017
McLaren Vale SA 15/72

DUNE ‘Mingsha Shan’ Shiraz 2017
McLaren Vale SA 13/62

LIQUID ROCK N’ ROLL Dolcetto, 2017
Heathcote VIC 12/56

LONGVIEW ‘Fresco’ Nebbiolo,2017
Adelaide Hills SA 14 / 68

TOMERO Malbec, 2016
Mendoza ARG 15/ 72

LA FICELLE Rouge Gamay-Noir, 2017
Saint Pourcain FRA 60

SANTOLIN Pinot Noir, 2016
Gladysdale VIC 95

STONEY RISE Pinot Noir, 2014
Tamar Valley VIC 52

NEUDORF ’Tom’s Block’ Pinot Noir, 2015
Nelson NZ 76

VALENTINE Grenache, 2017
Yarra Valley VIC 78

LA PETITE MORT ‘Amphora’ Shiraz-Viognier, 2017
Granite Belt QLD 78

FREDERICK STEVENSON Syrah & Friends, 2017
Barossa Valley SA 95

GEOFF MERRIL Shiraz, 2011
McLaren Vale SA 125

CAMPO VIEJO Tempranillo Reserva, 2013
Rioja ESP 55

HEY MALBEC! Malbec, 2016
Uco Valley ARG 85

BELLEWEATHER Cabernet Sauvignon, 2013
Coonawarra SA 110

Beer & Cider

BEER & CIDER

PERONI RED Traditional Lager, IT / 9
ESTRELLA DAMM Lager, ESP / 9
MISMATCH Lager, SA / 10
GRAND RIDGE ‘ Juicy Pils’ Pilsner, VIC / 11
YOUNG HENRYS ‘Newtowner’ Australian Pale Ale, NSW / 10
ENDEAVOUR ‘Growers’ Pale Ale, NSW / 11
CAPITAL ‘Trail’ Pale Ale, ACT / 10
BALTER ‘XPA’ Extra Pale Ale, QLD / 12
KONA ‘ Big Wave’ Golden Ale, USA / 12
GREEN BEACON ‘7 Bells’ Passionfruit Gose, QLD / 12
NOMAD ‘Juicy As’ Mango Orange IPA, NSW / 12
YEASTIE BOYS ‘Digital’ IPA, NSW / 12
BATLOW Apple Cider, NSW / 10
HILLS Apple & Ginger Cider, SA / 11
MORTIMER’S ORCHARD ‘English Berry’ Cider, UK / 12

See notes on:
All
Drinks
Events
Food
News
Press

Date
Specimen
Notes

May 14, 2019
Events
Win a cocktail masterclass for you and your team!

Date
Specimen
Notes

April 15, 2019
Events
Treat mum to a delicious champagne brunch with us this Mother’s Day!

Date
Specimen
Notes

April 15, 2019
We're the perfect place to host your end of financial year celebrations!

Date
Specimen
Notes

April 11, 2019
Events
We've partnered with Simple Ceremonies as their go-to venue for your post ceremony celebrations!

Date
Specimen
Notes

25/04/2018>
Events
We're open from 12pm this Anzac Day for lunch & dinner! Find out more..

Date
Specimen
Notes

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

See all log book entries here

Upcoming Live Music:

Sun 5th May: Aaron Lyon

Sun 12th May: Tiago

Sun 19th May: Tannah

Sun 26th May: 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…

BOTANIST BANQUET $49 per person (Available lunch & dinner, Min 4 persons)

Marinated native Australian olives (V,GF)
Buffalo ricotta, spinach dip and flat bread (V)
Beef cheek croquettes, parsley, pickled onion, mustard (DF)
Cobia crudo, kaffir lime, pickled radish, ‘nduja vinaigrette (GF, DF)
Smoked buffalo mozzarella, green beans, currants, lemon, chilli (V, GF)
Fried cauliflower, tahini yogurt, pomegranate and smoked almonds (V, GF)
Char-grilled chicken, smoked paprika, wild grains, radish and whipped butter milk
Premium grass-fed 250g sirloin, watercress, pumpkin, smoked mayo (GF, DF)

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

DEAR FRANKIE Pinot Rosé, Tumbarumba NSW

CHARLES BAILLY NV Blanc de Blancs, Burgundy, FRA

ROSE SANGRIA JUG

Soft Drink / Fruit Juices

2 hours package – Minimum 4 persons

The Botanist is available to hire exclusively for lunch only Monday to Thursday. Groups of 13 – 50 can book a lunch from Wednesday through to Sunday, and book dinner from Monday through to Sunday.

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 or fill in the form below. 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.

EVENT 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

Easter Long Weekend & ANZAC Day Opening Hours:

Fri 19^th April (Good Friday): 12pm-10pm
Sat 20^th April (Easter Saturday): 12pm-12am
Sun 21^st April (Easter Sunday): 12pm-10pm
Mon 22^nd April (Easter Monday): 4pm- 10pm
Tues 23^rd April: 4pm-12am
Wed 24^th April: 12pm-12am
Thurs 25^th April (ANZAC day): 12pm-12am
Fri 26^th April: Normal trading hours

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