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Tide to Table Seafood Dinner

The Botanist hosted Seafood Dinner with sustainability in mind for Mindful March

On Wednesday, 29th March, we hosted ‘Tide to Table’ a Seafood Dinner for Mindful March. Throughout March, we are embracing mindfulness and keeping sustainability at the forefront of our minds. And what better way to celebrate our commitment to sustainability than with a delicious seafood dinner.

Guests indulged in a shared banquet of expertly prepared sustainably sourced seafood. Head Chef Sendura Lim took guests on a culinary journey with dishes like Jervis Bay mussels and yellow belly flounder, leaving you yearning for more.

General Manager Luke Kirby and Head Chef Sendura Lim were the fabulous hosts for the evening, taking you through the menu and The Botanist’s unwavering dedication to sustainability.

The Details:
Date: Wednesday, 29th March
Time: Bookings from 6pm

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Tide To Table Menu

Delemere NV sparkling on arrival

Sydney Rock Oyster with yuzu gin dressing (GF, DF)
Jervis Bay Mussels with wine wine, garlic, parsley, sourdough
Grilled WA Marron with chili & garlic butter, crispy basil (GF)
Yellow belly flounder brown butter & capers
Crispy chat potatoes with rosemary & confit garlic (GF, DF)
Radicchio & fennel salad (GF, DF)