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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LITTLE SOMETHINGS

Marinated native Australian olives (VG, GF) 8

Grilled olive bread, herb mascarpone (V) 12

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

Charcuterie see board for meats (GF, DF) 24

+Add grilled sourdough 5

Buffalo ricotta, spinach dip, flat bread (V) 13

SMALL SHARES

Beef cheek croquettes, parsley, pickled onion, mustard (DF) 19

Kingfish crudo, fennel, dried mandarin, pickled beetroot, dill buttermilk (GF) 24

Ricotta gnocchi, dried tomato, basil, spicy nduja butter, rocket, pine nuts, parmesan 24

Smoked buffalo mozzarella, Campari melon, chilli, pickled shallot, puffed amaranth (V, GF) 23

LARGE SHARES

Roasted chermoula salmon tail, tabouli, pickled cucumber, saffron yoghurt (GF) 37

Char-grilled chicken, smoked paprika, wild grains, radish, whipped buttermilk 28

Lamb ragout, capunti, tomato, buffalo ricotta, herb pangrattato 30

Char-grilled tuna loin, harissa, eggplant, heirloom cauliflower, herb dressing (GF, DF) 32

Beef tenderloin medallions, native mushrooms, cipollini onion, potato (GF) 39

BOTANICAL SHARES

Fried cauliflower, tahini yoghurt, pomegranate, smoked almonds (V) 17

Crispy purple Brussels, smoked pear, endive, hazelnuts, vincotto (VG) 18

Roast pumpkin, goat’s curd, sumac caramel, puffed grains (V) 19

BAR FARE

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 13 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

$52 pp

Marinated native Australian olives (VG, GF)
Buffalo ricotta, spinach dip, flatbread (V)
Kingfish crudo, fennel, dried mandarin, pickled beetroot, dill buttermilk (GF)
Smoked buffalo mozzarella, Campari melon, chilli, pickled shallot, puffed amaranth (V, GF)
Beef cheek croquettes, parsley, pickled onion, mustard (DF)
Fried cauliflower, tahini yoghurt, pomegranate, smoked almonds (V, GF)
Char-grilled chicken, smoked paprika, wild grains, radish, whipped buttermilk
Premium grass-fed sirloin, native mushrooms, cipollini onion, potato GF

Available lunch & dinner, minimum 4 people

LITTLE SOMETHINGS

Marinated native Australian olives (VG, GF) 8

Grilled olive bread, herb mascarpone (V) 12

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

Charcuterie see board for meats (GF, DF) 24

+Add grilled sourdough 5

Buffalo ricotta, spinach dip, flat bread (V) 13

SMALL SHARES

Beef cheek croquettes, parsley, pickled onion, mustard (DF) 19

Kingfish crudo, fennel, dried mandarin, pickled beetroot, dill buttermilk (GF) 24

Ricotta gnocchi, dried tomato, basil, spicy nduja butter, rocket, pine nuts, parmesan 24

Smoked buffalo mozzarella, Campari melon, chilli, pickled shallot, puffed amaranth (V, GF) 23

LARGE SHARES

Roasted chermoula salmon tail, tabouli, pickled cucumber, saffron yoghurt (GF) 37

Char-grilled chicken, smoked paprika, wild grains, radish, whipped buttermilk 28

Lamb ragout, capunti, tomato, buffalo ricotta, herb pangrattato 30

Char-grilled tuna loin, harissa, eggplant, heirloom cauliflower, herb dressing (GF, DF) 32

Beef tenderloin medallions, native mushrooms, cipollini onion, potato (GF) 39

BOTANICAL SHARES

Fried cauliflower, tahini yoghurt, pomegranate, smoked almonds (V) 17

Crispy purple Brussels, smoked pear, endive, hazelnuts, vincotto (VG) 18

Roast pumpkin, goat’s curd, sumac caramel, puffed grains (V) 19

BAR FARE

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 13 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.

Love Wilma / 18
Four Pillars Rare Dry Gin, absinthe, verjus, charred rosemary, cinnamon, sugar

Port of Call / 17
Sailor Jerry Spice Rum, mandarin, lemon, Agnostura Bitters

Corella’s Cure / 18
Beefeater Gin, Amaro Montenegro, pear, lime, aquafaba, ginger, beer

Strawberry Fields / 18
Absolut Vodka, strawberry, lemongrass syrup, lime

Smoke & Mirrors / 18
Del Maguey Vida Mezcal, apricot brandy, mandarin, lemon, orange bitters

Fickle Business / 18
Rotating house infused Beefeater Gin (ask for our current release), lemon, sugar, soda

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.

Cloud Control / 14
Adelaide Hills Distillery Rosé Vermouth, Petillant Naturel, pear, lemon, Peychaud’s Bitters, flamed rosemary

Bitter Leaf / 16
Australian Bitter Orange, Lillet Blanc, honeybush orange tonic, ruby grapefruit wedge

AFTER DINNER

Night Cap/ 20
House smoked Maker’s Mark Bourbon, Earl Grey tea, simple syrup, peach bitters

Nut Kidding/ 20
Roasted macadamia nut Olmeca Altos Reposado Tequila, Del Maguey Vida Mezcal, agave, orange bitters

Salted Caramel Espresso Martini/ 18
Absolut Vodka, Kahlua, salted caramel, espresso

WINTER WARMER
Ask about what we’ve got on the boil…

NON ALCOHOLIC

Northside/ 12
Seedlip Garden 108, muddled cucumber, fresh mint, lemon, aquafaba

Faux Fizz/ 12
Seedlip Grove 42, verjus, mandarin, soda

House Sodas/ 6
Ask for today’s flavours

Wine

WHITE

ASTROLABE ‘PROVINCE’ Sauvignon Blanc, 2017
Marlborough NZ 13 / 62

RIESLINGFREAK NO.3 Riesling, 2017
Clare Valley SA 14 / 67

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

UNICO ZELO ‘JADE & JASPER’ Fiano, 2018
Riverland SA 12/56

EXPRESS WINEMAKERS Chenin Blanc, 2018
Great Southern WA 16/76

DOMINIQUE PORTET ‘FONTAINE’ Chardonnay, 2018
Yarra Valley VIC 13/62

SPARKLING

PALLONCINO Glera, 2019
Murray Darling NSW 11 / 62

SASSAFRAS PÉTILLANT NATURAL Shiraz, Sagrantino, 2018
Tumbarumba NSW 13 / 72

BAILLY LAPIERRE CREMANT DE BOURGOGNE Pinot Noir, NV
Burgundy FRA 14/ 79

SKIN CONTACT & ROSÉ

DUB STYLE #1 ‘TANGERINE’ Bela, 2018
Riverland SA 13/ 62

DEAR FRANKIE ROSÉ Pinot Noir, 2018
Tumbarumba NSW 11/ 52

CŒUR DE CARDELINE ROSÉ Grenache, Cinsault, 2017
Provence FRA 14/ 67

RED

NUNC Pinot Noir, 2017
Yarra Valley VIC 14/ 67

YEAR WINES Grenache, 2018
McLaren Vale SA 16 / 76

GRAN CERDO Tempranillo, 2017
Rioja ESP 14/ 67

TOMERO Malbec, 2016
Uco Valley ARG 15/72

ALBERT FRESCO ‘PICNIC RED’ Syrah, Pinot Meunier 2018
Regional NSW 12/56

DUNE ‘MINGSHA SHAN’ Shiraz, 2017
McLaren Vale SA 13 / 62

Beer & Cider

BEER & CIDER

PERONI RED Traditional Lager, IT / 9
ESTRELLA DAMM Lager, ESP / 10
SYDNEY BEER CO. Lager, NSW / 10
MISMATCH Lager, SA / 10
BRIDGE ROAD Chestnut Pilsner, VIC / 12
YOUNG HENRYS ‘Newtowner’ Australian Pale Ale, NSW / 11
CAPITAL BREWING CO. ‘Trail’ Pale Ale, ACT / 10
BALTER ‘XPA’, QLD / 12
KONA ‘ Hanalei’ Passionfruit, Orange & Guava IPA, HI / 12
BATCH ‘West Coast’ IPA, NSW / 15
YULLI’S ‘Gretchen’ Organic Maple Kolsch, NSW / 12
ENDEAVOUR ‘Amber Ale’, NSW / 12
BRIDGE ROAD Robust Porter, VIC / 13

BATLOW Apple Cider, NSW / 11
HILLS Apple & Ginger Cider, SA / 13

See notes on:
All
Drinks
Events
Food
News
Press

Date
Specimen
Notes

24/06/2019>
Drinks
Exclusive cocktail menu to celebrate Negroni Week.

Date
Specimen
Notes

06/11/2018>
Events
Melbourne Cup ~ The Botanist is in full bloom and Spring Racing ready!

Date
Specimen
Notes

09/06/2018>
Events
We’re opening our doors ALL June weekend long!

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!

See all log book entries here

Upcoming Live Music:

Sun 9th June: Tannah Kristen

Sun 16th June: Milan Ring

Sun 23rd June: Bobbie Stamper

Sun 30th June: Calvin

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 $52 per person (Available lunch & dinner, Min 4 persons)

Marinated native Australian olives (V,GF)
Buffalo ricotta, spinach dip and flat bread (V)
Kingfish crudo, fennel, dried mandarin, pickled beetroot, dill, buttermilk (GF)
Smoked buffalo mozzarella, Campari melon, chilli, pickled shallot, puffed amaranth (V, GF)
Beef cheek croquettes, parsley, pickled onion, mustard (DF)
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 sirloin, native mushrooms, cipollini onion, potato (GF)

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

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To view our range just click on a tag.

Cocktails

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