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The Man

Himself

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.

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

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 Drink

The

Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 25/04/2018>
  • Events
  • We're open from 12pm this Anzac Day for lunch & dinner! 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
  • 30/03/2018>
  • We're opening our doors ALL Easter long weekend! 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!

Live Music

At the botanist

 

Coming up at The Botanist:

Sun 29th April – Tommy Novak
Sun 6th May – Aaron Lyon
Sun 13th May – Jordan Millar
Sun 20th May – Tommy Novack
Sun 29th May – Tannah Kirsten

 

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 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

Reserve

Bookings & Functions

 

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

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: Please fill in the form below

Email
info@thebotanist.com.au

Social

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Hours

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

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

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You won’t believe what
we have coming up!

Sign up and hear from Gerard himself.