Fall in love with our Valentine’s Day dinner on Friday, 14th February. Find out more >
-
02 9954 4057
Eat & Drink
Our Menus
The Botanist is a neighbourhood gem, with a focus on sourcing premium, local and seasonal produce.
Situated in the heart of Kirribilli, The Botanist restaurant and bar has become a local favourite with a passion for sourcing premium local ingredients and utilising sustainable practices.
Expect beautifully decorated dishes paired with an equally impressive drinks menu.
The bar showcases an extensive list of Australian and international wines and beers, as well as exciting seasonal cocktails and specials.
Kitchen Opening Hours:
Monday – Tuesday: 5pm – close
Wednesday – Friday: 12pm – 3pm | 5pm – close
Saturday & Sunday: 12pm – close
- Lunch and Dinner
- Small Bites
- Banquet Menu
- Pre-Theatre Dining
- Valentine's Day
- Cocktails
- Wine
- Gins
- Beer and Cider
To Start
Organic sourdough, cultured butter (V) | 4pp
Australian marinated olives (V, GF) | 14
Sydney Rock oysters with yuzu gin dressing (GF/DF) | 6ea
Kingfish crudo with whipped tahini & kombu salsa (DF) | 27
Spicy steak tartare on toast with horseradish (DF/GFO) | 13ea
Grilled half shell scallop with garlic butter (GFO) | 12ea
Burrata with roasted capsicum, marjoram & sourdough (V/GFO) | 27
Pan roasted halloumi with vanilla brown butter, Vincotto & pickled grapes (V, GF) | 22
Cacio e pepe arancini with pecorino cream (V, GF) | 18
Mains
Rigatoni with gin rosé sauce & stracciatella (V) | 28
Sugarloaf cabbage pancake with roasted mushrooms & mustard leaf (GF/VG) | 28
Braised lamb shoulder (500gm) with tawny port jus & green chilli relish (GF/ DF) | 54
Roasted chicken breast with crispy sunchokes, pearl & wood ear mushroom sauce (GF) | 38
Grilled barramundi (250gm) with chickpeas, curry leaves & curried salsa verde (GFO) | 44
Steaks
Grass fed tenderloin (200gm) with green pepper sauce (GFO) | 52
Angus flat iron steak (400gm) with kombu butter (GFO) | 85
Wagyu scotch fillet (600gm) with chimichurri (GFO) | 142
Add chips (GF/V/VGO) $12
Sides
Cucumber with dill, preserved lemon & goats curd (GF/V/VGO) | 15
Neighbourhood gem salad with radish, herbs & vinaigrette (GF/VGO) | 12
Broccolini with roasted sesame & chilli crunch (GFO/V/VGO) | 15
Chips with aioli (GF/V/VGO) | 12
Roasted potatoes with rosemary (GF/VG) | 15
VG – Vegan | VGO – Vegan Option Available | V – Vegetarian | VO – Vegetarian Option Available | GF – Gluten Free |
GFO – Gluten Free Option Available | DF – Dairy Free | N – Contains Nuts
We cater for most dietary requirements. Whilst all reasonable efforts are taken to accommodate dietary needs, we cannot guarantee that our food will be allergen free. Prices and items are subject to seasonal changes.
Small Bites
Organic sourdough, cultured butter (V) | 4pp
Australian marinated olives (V, GF) | 14
Kingfish crudo with whipped tahini & kombu salsa (DF) | 27
Burrata with roasted capsicum, marjoram & sourdough (V/GFO) | 27
Cacio e pepe arancini with pecorino cream (V, GF) | 18
Bar snack of salami, olives, pickles, radishes, cheese & sourdough (GFO) | 26
Chips with aioli (GF/V/VGO) | 12
Ask about our dessert menu
Banquet Menu
$79pp | Available for lunch and dinner, minimum 2 people
Add on our perfect pairing $55 per person
Organic sourdough, cultured butter (V)
Kingfish crudo with whipped tahini & kombu salsa (DF)
Burrata with roasted capsicum, marjoram (V/GFO)
Cacio e pepe arancini with pecorino cream (V/GF)
Grilled barramundi with chickpeas, curry leaves & curried salsa verde (GFO)
Braised lamb shoulder with tawny port jus & green chilli relish (GF/DF)
Roasted potatoes with rosemary (GF/ VG)
Broccolini with roasted sesame & chilli crunch (GFO/ V/ VGO)
+ Swap lamb for Wagyu Scotch fillet for $15pp
++Add grilled scallops for $12 pp
Perfect Pairing
$55 per person (optional)
Curated to complement your banquet
Yelland and Papps ‘Blanc’
Barossa Valley, SA, 2023
Roussanne
Rockford ‘Moppa Springs’
Barossa Valley, SA, 2021
GSM
The Botanist Espresso Martini
Pre-Theatre Dining Menu
$65 per person
Organic sourdough, cultured butter (V)
Australian marinated olives (V, GF)
Cacio e pepe arancini with pecorino cream (V, GF)
Hummus with capsicum relish (VG, GF)
Grilled flank with chimichurri (GFO)
Served with
Chips with aioli (GF/V/VGO)
Neighbourhood gem salad with radish, herbs & vinaigrette (GF/VGO)
Valentine’s Day Menu 2025
$85pp
Staple Bakery organic sourdough with cultured butter V
Roasted zucchini with confit garlic, lemon & mint VG
Burrata with roasted capsicum & marjoram V, GF
Cacio e pepe arancini with pecorino cream V, GF
Grilled prawns with green chilli relish GFO
Tagliolini with Sunday gravy, pecorino & basil
Coconut sorbet with sago, nata de coco & pineapple granita VG
Add ons
Grilled half-shell scallop with garlic butter GFO | 12ea
Half Dozen Sydney rock oysters with yuzu gin dressing | 36
Angus flat iron steak | 85
Signature
A signature drink is any unique or original drink that expresses the nature of the person or establishment creating it.
Signature Sub-Zero Martini Cocktail for two | 55
Four Pillars Olive Leaf Gin, Dry Vermouth
Choose your style: Classic Dry / Dirty / Gibson
Applejacker | 23
Four Pillars Apple & Rhubarb Fin, Marionette Peach Liqueur, Spiced Apple Cordial, repurposed wine aperitif, fizz
Kiwi Crush | 22
Tanqueray Gin, Elderflower Liqueur, green kiwi, citrus, fizz
Spicy Coconut Tommy’s | 23
Olmeca Altos Plata Tequila, Red Chilli & Coconut Liqueur, agave, lime
S’mores Espresso Martini | 23
Ketel One Vodka, Mozart White Chocolate Cream, toasted marshmallow, espresso (contains dairy)
Rhuby Dream Gin Sour | 23
Tanqueray Gin, rhubarb, ginger, vanilla, citrus, sherbert dust
Sunday Spice | 23
Four Pillars Olive Leaf Gin, Joseph Cartron Poire Williams, spiced pear, citrus
Black Forest Negroni | 24
Brookies Slow Gin, Campari, Sweet Vermouth, fresh blackberry, dark chocolate
Beekeeper’s Old Fashioned | 25
Beeswax Infused Bulliet Bourbon Whiskey, wild orange honey, aromatic bitters, honeycomb
Fothergrills Favourite
Botanist Lychee Martini | 22
Tanqueray Gin, Lemon Myrtle Verjus, Créme de Lychee
Non Alcoholic Cocktails
Botanist Lychee Martini | 16
Four Pillars Bandwagon Lemon Myrtle Verjus, lychee
Passionfruit Shandy | 15
Passionfruit, grapefruit, lemon, Capital Brewing ‘Alc Less’ Pacific Ale (<0.5%)
Bandwagon Boogie | 15
Four Pillars Bandwagon Bloody Shiraz, ginger, verjus, soda
Seasonal Sodas | 7
Wine Alternatives
NON1 Salted Raspberry & Chamomile | 12/65
Sparkling
Applejack ‘Be Present’ Prosecco| 14
Regional, SA, NV
Glera
Clover Hill ‘Pyrenees’ | 16
Pyrenee, VIC
Chardonnay, Pinot Noir, Pinot Meunier
Champagne Taittinger | 30
Reims FRA, NV
Pinot Noir, Pinot Meunier & Chardonnay
White
150ml/250ml
Seresin Momo | 14/23
Marlborough, NZ , 2022
Sauvignon Blanc
Adelina ‘Polish Hill’ | 16/26
Clare Valley, SA, 2023
Riesling
The Other Wine Co | 16/26
Adelaide Hills, SA, 2023
Pinot Gris
Yelland and Papps ‘Blanc’ | 17/28
Barossa Valley, SA, 2022
Roussanne
Murdoch Hill | 19/31
Adelaide Hills, SA, 2023
Chardonnay
From the Coravin
150ml
Domaine Fèvre Chablis | 28
Burgundy, FRA, 2022
Chardonnay
Domaine du Nozay Sancerre | 28
Loire Valley, FRA, 2021
Sauvignon Blanc
Skin Contact & Rosé
150ml/250ml
Rameau d’Or Petit Amour | 16/26
Provence, FRA, 2022
Ben Haines ‘Amber’ | 17/28
Linestone Coast, SA, 2023
Pinot Gris & Sauvignon On Skin
Red
150ml/250ml
Rising | 19/31
Yarra Valley, VIC, 2023
Pinot Noir
Applejack ‘Otis’ by Margan | 14/23
Hunter Valley, NSW, 2022
Shiraz
Valentines Wines | 16/26
Heathcote, VIC, 2021
Grenache
Yangarra Estate | 20/33
McLaren Vale, SA, 2022
Shiraz
Vasse Felix ‘Filius’ | 15/24
Margaret River, WA, 2022
Cabernet Sauvignon
Inkwell ‘Infidels’ | 16/26
McLaren Vale, SA, 2021
Primitivio
From the Coravin
150ml
Rockford ‘Moppa Spring’ | 34
Barossa Valley, SA, 2021
Grenache, Mataro, Shiraz
Château La Fleur des Graves | 28
Bordeaux, FRA, 2019
Cabernet Sauvignon, Merlot
Dessert & Fortified
75ml
Mount Horrocks ‘Cordon Cut’ | 20
Clare Valley, SA, 2022
Riesling
Inkwell ‘Black and Blue’ Fortified | 17
McLaren Vale, SA, 2018
Zinfandel
Download full wine menu >
Premium Gin & Tonics
From around the world
All gin & tonics are served with a choice of StrangeLove coastal, light or salted grapefruit tonic.
Ester Dry Gin | 19
Served with orange & lemon myrtle
Sydney, NSW
Papa Salt Coastal Gin| 20
Served with lime & green olive
Byron Bay, NSW
Aviation American Gin | 19
Served with fresh mint & raspberries
Portland, USA
Yatsu Boshi Precious Citrus Gin | 19
Served with fresh mandarin & juniper berries
Yatsushiro, Japan
Tanqueray No. 10 London Dry Gin| 21
Served with fresh ruby red grapefruit, rosemary & juniper berries
Fife, Scotland
Gin Mare Mediterranean Gin | 21
Served with fresh lemon, rosemary & green olive
Vilanova, Spain
Australian
Brookie’s Dry | 14
Brookie’s Slow | 13
Ester Dry | 16
Four Pillars Bloody Shiraz | 14
Four Pillars Rare Dry | 13
Four Pillars Modern Aus | 14
Four Pillars Navy Strength | 16
Four Pillars Olive Leaf | 14
Four Pillars Yuzu | 14
Four Pillars Apple & Rhubarb | 14
Hickson Rd Australian Dry | 13
Hickson Rd London Dry | 13
Manly Spirits Australian Dry | 13
Manly Spirits ‘Lilly Pilly’ Pink | 14
Never Never Triple Juniper | 14
Nosferatu Blood Orange | 14
Papa Salt Coastal | 16
Something Wild Green Ant | 16
Young Henrys Noble Cut | 13
United Kingdom + The Beyond
Aviation | 16
Hendricks | 14
Hernö | 16
Gin Mare | 16
Malfy Rosa ‘Grapefruit’ | 14
Monkey 47 | 18
Sipsmith London Dry | 14
Tanqueray | 11
Tanqueray No.10 | 17
Tanqueray ‘Sevilla’ | 12
The Botanist | 16
Whitley Neill Rhubarb & Ginger | 13
Whitley Neill Quince | 13
Yatsu Boshi Precious | 16
Beer & Cider
On Tap
Stone & Wood Pacific Ale, NSW | 13
Bottles & Cans
Hawke’s Lager, NSW | 11
Mountain Culture ‘Scenic Route’ Session Hazy, NSW | 14
Grifter Brewing Co. ‘Big Sur’ West Coast IPA, NSW | 15
Young Henrys ‘Newtowner’ Pale Ale, NSW | 12
Young Henrys ‘Stayer’ Mid Strength, NSW | 12
Philter XPA, NSW, 4.2% | 12
Capital Brewing Co. Alc-less Pacific Ale, ACT (<0.5%) | 9
Batlow Apple Cider, NSW | 12
Matso’s Alcoholic Ginger Beer, WA |13
Fellr Passionfruit Alcoholic Seltzer, VIC | 13