Eat & Drink

To Start

Organic sourdough with cultured butter (V) | 4pp

Australian marinated olives (VG, GF) | 7

Lima bean & saffron dip with pickled veggies & sourdough crackers (VG) | 16

Burrata with roasted capsicum, marjoram & sourdough (V/GFO) | 28

Cacio e pepe arancini with pecorino cream (V, GF) | 18

Ōra King salmon ceviche with coconut, daikon & lime (GF/DF) [I] 32

Grilled half shell scallop with kombu butter (GFO) [A] | 14ea

Grilled king prawns with chilli miso butter (GF) [A] | 42

Spicy steak tartare on toast with horseradish (DF) | 14ea

Mains

Fried cauliflower with lima bean, parsley, mint & romesco (GF/VG) | 31

Sugarloaf cabbage pancake with roasted mushrooms & mustard greens (GF/VG) | 32

Barramundi sudado (200gm) with aji amarillo & crispy plantain (GF/DF) [A] | 45

Gigli pasta with spanner crab, fermented chilli butter & pangrattato (DFO) [A] | 45

Slow roasted lamb shoulder with apricot, dill, pistachio & jus  GF/DF | 59

Roasted spatchcock with ají verde, jalapeño, coriander & lime (GF, DFO) | 52

Steaks

Grass fed tenderloin (200gm) with green peppercorn sauce (GF) | 60

Angus flat iron steak (400gm) with kombu butter (GFO) | 85

Wagyu scotch fillet (600gm) with chimichurri (GF/DF) | 142

Add chips with aioli (GF/V/VGO) | 12

Sides

Simple leaf salad with shallot vinaigrette (GF/V/VGO) | 12

Roasted beetroot with blackcurrant, pickled eschalot, fennel pollen & goats curd (GF/V/DFO) | 18

Broccolini with roasted sesame & chilli crunch (V/VGO/GFO) | 17

Chips with aioli (GF/V/VGO) | 12 

Roasted potatoes with rosemary & confit garlic (GF/VG) | 16

Desserts

Sticky toffee pudding with butterscotch & vanilla ice cream (V) | 18

Salted caramel & espresso flan (V/GF) | 17

Coconut mousse with raspberry, tapioca pearls & raspberry sorbet (VG/ GF) | 18

Signature Botanist Affogato with vanilla ice cream & fresh espresso | 18
Served with your choice of liqueur:
Baileys Irish Cream | Frangelico Hazelnut | Disaronno Amaretto | Licor 43 Vanilla | Brookies Mac

Christmas in July Banquet

*Minimum 2 people, bookings essential, required for bookings of 8+

$88 per person

To Begin
Organic sourdough with cultured butter (V/GFO/VGO)
Cacio e pepe arancini with pecorino cream (V/GF)
Grilled king prawns with chilli miso butter (GF) [A]

Mains
Wagyu roast sirloin with jus & horseradish cream (GF/DF)
+ Add on fresh WA black truffles $15 pp
Roasted potatoes with rosemary & confit garlic (GF/VG)
Maple glazed carrots with caraway seeds & wild puff rice (GF/VG)
Yorkshire pudding (V)

Dessert
Christmas trifle with cream, almonds, seasonal berries & jelly (V/GFO/VGO)
OR Mini espresso martini

Add Ons
Grilled half shell scallop with kombu butter (GFO) [A]  $13ea
Spicy steak tartare on toast with horseradish (DF) | 13ea
Burrata with roasted capsicum, marjoram (V/GF) | 28
Ōra King salmon ceviche with coconut, daikon & lime (GF/DF) [I] 32
Add on fresh WA black truffles $15 pp

Sommeliers Selection

$55 per person (optional)
Curated to complement your banquet

To Start

Domaine Fèvre Chablis
Burgundy, FRA, 2023
Chardonnay

With Your Mains

Rockford ‘Moppa Springs’
Barossa Valley, SA, 2022
Grenache, Shiraz, Mataro

Lunch Menu

Escape the midday routine and step into The Botanist for a quick lunch from Wednesday to Friday, 12-3pm.

2 course $65pp  | 3 course $75pp

1st course
Organic sourdough with cultured butter (V)
Cacio e pepe arancini with pecorino cream (V, GF)

2nd course – choose a main
Angus flat iron steak (200 g) with kombu butter (GFO/DFO)
Gigli pasta with spanner crab, fermented chilli butter & pangrattato (DFO) (small portion)
Fried cauliflower with lima bean, parsley, mint & romesco (GF/VG) (small portion)

To share
Simple leaf salad with shallot vinaigrette (GF/V/VGO)
+ Add chips with aioli (GF/V/VGO) | $6

Dessert
Sticky Toffee Pudding

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

Sub Zero

*Tableside presentation of a sub-zero chilled bottle.

Sub-Zero Martini | 28
Four Pillars Olive Leaf Gin, House Vermouth Blend, choice of zest or olives
Martini for 2? | 55

Sub Zero Negroni | 25
Four Pillars Rare Dry Gin, Campari & House Vermouth Blend
Negroni for 2? | 48

Signature Cocktails

Botanist Lychee Martini | 24
Archie Rose Gin, Lychee, Cherry Blossom Vermouth

The Remedist Sour | 23
Four Pillars Rare Dry Gin, Salted Honey, Lemon, Foam
Alcohol Free Alternative ‘Honey Sour’ | 17

The Baker’s Old Fashioned | 25
The Gospel Australian Rye Whiskey, Tempus Fugit Crème de Banane, Flambé Banana

The Barista’s Espresso Martini | 24
Archie Rose Vodka, Amaro, Cacao, Coffee, Mascarpone Foam, Lady Fingers

The Farmer’s Negroni | 25
Four Pillars Rare Dry Gin, Poached Pear, Campari, House Vermouth Blend

The Gardener’s Martini | 25
Australian Vodka, Cryo-clarified Heirloom Tomato Water, Basil, Saline

The Merchant’s Storm | 24
Nicaraguan Rum, Australian Rum, Almond, Mandarin, Ginger
Alcohol Free Alternative ‘Mandarin Storm’ | 17

The Matriarch’s Highball | 23
Cognac, Licor 43, Earl Grey & Lemon Balm Tea, Fizz
Alcohol Free Alternative ‘Earl Grey Fizz’ | 17

Alcohol Free

Honey Sour | 17
Four Pillars Bandwagon 0.0%, Salted Honey, Lemon, Foam

Mandarin Storm | 17
Sammy Piquant South Pacific, Mandarin, Ginger, Almond, Fizz

Earl Grey Fizz | 17
Earl Grey Tea, Lemon Balm, Fizz

Seasonal Sodas | 8
Crafted in-house with a refreshing blend of seasonal flavours
Raspberry & Lemon | Mandarin & Thyme | Lime & Jalapeño

Heaps Normal | 10
NSW, <0.5%

Heineken Zero | 10
NL, 0.0%

Sparkling

NV Applejack ‘Be Present’ Prosecco | 14
Regional, SA
Glera

NV Clover Hill ‘Pyrenees’ | 17
Pyrenees, VIC
Chardonnay, Pinot Noir, Pinot Meunier

NV Champagne Taittinger Brut Prestige | 30
Reims, FRA
Pinot Noir, Pinot Meunier & Chardonnay

White

150ml/250ml

Rosé

150ml/250ml

2025 Rameau d’Or Petit Amour | 16/ 26
Provence, FRA
Grenache, Syrah

2024 Caves d’Esclans ‘Whispering Angel’ | 26/ 43
Provence, FRA (Coravin)
Grenache, Cinsault, Rolle

Skin Contact

150ml/250ml

2024 La Violetta ‘Lounge d’Or’ | 17/ 28
Great Southern, WA
Gewurztraminer, Vermentino, Riesling

Red

2020 Château La Fleur des Graves | 29/ 48
Bordeaux, FRA (Coravin)
Merlot, Cabernet Sauvignon

Dessert & Fortified

75ml

Mount Horrocks ‘Cordon Cut’ | 21
Clare Valley, SA, 2024
Riesling

Inkwell ‘Black and Blue’ Fortified | 22
McLaren Vale, SA, 2021
Zinfandel

60ml

Penfolds ‘Grandfather’ | 22
Regional SA, NV
Rare Tawny

Download full wine list >

Premium Gin & Tonics

From around the world

All gin & tonics are served with a choice of StrangeLove coastal, light or salted grapefruit tonic. 

Archie Rose Seasonal Gin | 22
Served with seasonal garnishes
Sydney, NSW

Never Never Ginache | 22
Served with fresh lemon & pink pepperberries
McLaren Vale, SA

Dharawal Distilling Craft Gin | 20
Served with cinnamon shard, lemon myrtle & viola flowers
Dharawal Country

Hendricks Another Gin | 20
Served with orange & juniper
Lowlands, Scotland

The Botanist Gin | 22
Served with fresh pink grapefruit, mint & juniper berries
Islay, Scotland

Yatsu Boshi Precious Citrus Gin | 20
Served with fresh mandarin-orange & juniper berries
Yatsushiro, Japan

Beer & Cider

On Tap

Kirribilli Lager, NSW 4.6%  | 12

Bottles & Cans

Stone & Wood Pacific Ale NSW, 4.4% | 12
Mountain Culture ‘Status Quo’ Pale Ale, NSW, 5.2% | 15
Young Henrys ‘Newtowner Mid’ Pale Ale, NSW, 3.5% | 12
Mountain Culture ‘Moon Dust’ Stout, NSW, 5.6% | 14
Batlow Apple Cider NSW, 5.2% | 13
Little Dragon Ginger Beer NSW, 4% | 15
Heineken Zero NL, 0.0% | 10
Heaps Normal Quiet XPA, NSW, <0.5% | 11