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Head Chef Scott Mills Presents The Botanist Winter Menu
Head Chef Scott Mills Presents His Delicious New Menu At The Botanist.
This June we launch our new winter food menu featuring flavourful new dishes and old Botanist favourites.
Applejack veteran Scott Mills, Head Chef of The Botanist, has carefully curated a new Winter menu featuring tasty new dishes.
Scotty’s passion for fresh hearty food has seen him create this winter menu with dishes we are sure will warm you up and leave your tastebuds wanting more.
From scallops in garlic butter, crispy skin Murray Cod to a wild boar ragout; there’s something for everyone! Plus you may spot some old Botanist favourites we just couldn’t replace, check out some of Scotty’s favourites below and make sure to join us for dinner this Winter.
Check out two of Scotty’s favourite new dishes below and make sure to join us this winter.
Wild Boar Ragout
This dish may look familiar from our Into The Wild Dinner with Discovered Wildfoods. This sustainable Wild Boar is the very best in premium game meat and makes for a delicious, rich ragout.
Wild boar ragout, casarecce, Meander Valley ascarpine
Gnudi With Wild Mushrooms
You know we love a good gnocchi dish here at The Botanist, this gnudi is no different! Full of flavour, warm and hearty, perfect to share this Winter.
Local ricotta gnudi, wild mushrooms, chive, parmesan
“These 2 dishes are my favourites for this menu launch. They are the most exciting given they are both championing sustainable produce that has been gathered fresh from the wild, in our back yard!
Not only are they super tasty and worth coming back again and again for, but you can also know that you are supporting sustainability and the environment. It’s great to feel satisfied and full of good food, but also feel good about yourself when you leave.”