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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

LITTLE SOMETHINGS

Marinated native Australian olives (VG, GF) 8

Grilled olive bread with herb mascarpone (V) 11

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

Charcuterie see board (GF, DF) 24

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

 

SMALL SHARES

Oxtail croquettes, green romesco, capers, parsley and preserved lemon (DF) 18

Cured ocean trout, beets, orange, Australian camel curd and hazelnut oil (GF) 21

Pressed confit duck, date puree, orange and spiced amaranth (GF) 22

Smoked buffalo mozzarella, green beans, chilli, mint, currants and sunflower seed (V, GF) 21

LARGE SHARES

Roasted chermoula salmon tail, pickled cucumber, chickpeas, roasted grape, mint and yoghurt (GF) 30

Char-grilled chicken, smoked paprika, wild grains, radish and whipped buttermilk 26

Steamed black mussels, fregola, cacciatorini, grape tomato and marjoram (DF) 28

Sticky lamb neck, smoked yoghurt, fried eggplant, ras el hangout, blackened onion and beets (GF) 30

Wagyu Tajima 6+, roasted sunchoke, pickled mushrooms and veal jus (GF) 39

BOTANICAL SHARES

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

Roasted brussel sprouts, paprika, smoked apple and garlic (VG, GF) 18

Baked sweet potato, ginger, alfalfa, tahini and dukka (VG, GF) 16

BAR FARE

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

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

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

Artichoke pizza, green olives and buffalo mozzarella (VG option) 22

Prosciutto pizza, basil and buffalo mozzarella 22

Sobrassada pizza, green capsicum and buffalo mozzarella 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 with herb mascarpone (V) 11

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

Charcuterie see board (GF, DF) 24

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

 

SMALL SHARES

Oxtail croquettes, green romesco, capers, parsley and preserved lemon (DF) 18

Cured ocean trout, beets, orange, Australian camel curd and hazelnut oil (GF) 21

Pressed confit duck, date puree, orange and spiced amaranth (GF) 22

Smoked buffalo mozzarella, green beans, chilli, mint, currants and sunflower seed (V, GF) 21

LARGE SHARES

Roasted chermoula salmon tail, pickled cucumber, chickpeas, roasted grape, mint and yoghurt (GF) 30

Char-grilled chicken, smoked paprika, wild grains, radish and whipped buttermilk 26

Steamed black mussels, fregola, cacciatorini, grape tomato and marjoram (DF) 28

Sticky lamb neck, smoked yoghurt, fried eggplant, ras el hangout, blackened onion and beets (GF) 30

Wagyu Tajima 6+, roasted sun choke, pickled mushrooms and veal jus (GF) 39

BOTANICAL SHARES

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

Roasted brussel sprouts, paprika, smoked apple and garlic (VG, GF) 18

Baked sweet potato, ginger, alfalfa, tahini and dukka (VG, GF) 16

BAR FARE

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

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

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

Artichoke pizza, green olives and buffalo mozzarella (VG option) 22

Prosciutto pizza, basil and buffalo mozzarella 22

Sobrassada pizza, green capsicum and buffalo mozzarella 22

For any specific dietary requirements, please ask our friendly staff

 

To Drink

The

Log Book

Gerards Journal

  • Date
  • Specimen
  • Notes
  • 18/11/2018>
  • Events
  • Book in with your group for a special flower crown workshop at The Botanist
  • Date
  • Specimen
  • Notes
  • 29/09/2018>
  • Events
  • Open all Oct long weekend from 12pm. Book your table today.
  • Date
  • Specimen
  • Notes
  • September 7, 2018
  • Events
  • Support Our Farmers 👨🏼‍🌾 We believe it is important to give back so we will be donating $1 from our char-grilled chicken dish to Buy A Bale this Sept.
  • Date
  • Specimen
  • Notes
  • 02/09/2018>
  • Events
  • Celebrate Father's Day at The Botanist. Delicious eats, refreshing drinks & live music!
  • Date
  • Specimen
  • Notes
  • July 18, 2018
  • Events
  • Flower Crown Workshops now available! Enquire today.
  • Date
  • Specimen
  • Notes
  • 06/11/2018>
  • Events
  • Melbourne Cup ~ The Botanist is in full bloom and Spring Racing ready!

Live Music

At the botanist

 

Coming up at The Botanist:

Sun 7th Oct – Tannah Kirsten
Sun 14th Oct – Tiago
Sun 21st Oct – Tommy Novak|
Sun 28th Oct – Bobbie Stamper

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…

 

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)
Oxtail croquettes, green romesco, capers, parsley and preserved lemon (DF)
Cured ocean trout, pickled beets, orange, Australian camel curd and hazelnut oil (GF)
Smoked buffalo mozzarella, green beans, chilli, mint, currants and sunflower seeds (V, GF)
Fried cauliflower, tahini yogurt, pomegranate and smoked almonds (V, GF)
Char-grilled chicken, smoked paprika, wild grains, radish and whipped butter milk
Wagyu Tajima 6+, roasted sun chokes, pickled mushrooms and veal jus (GF)

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

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

Reservations

Bookings & Functions

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.


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.