Restaurant Botanic, Adelaide: Restaurant review

Guests are greeted with a ceramic vessel of sunrise lime kombucha on arrival at the Adelaide Botanic Garden, setting the tone long before they enter the restaurant. New executive chef Jamie Musgrave is at the helm and while the native Australian ethos hasn’t skipped a beat, he brings new connections from his home state of Western Australia. There’s endemic tuber youlk gathered by Aunty Dale Tilbrook and bloodroot sourced from Kurrah Mia’s Larry Blight and Aunty Vern Gillies. The 21 courses are full of rich storytelling that includes green tree ants, juniper smoked kangaroo, croc tongue and emu egg custard tart in a nest of feathers. Dishes are presented in sea shells, handmade earthenware and crustacean hideaways, drawing gasps across the room. Wine pairings are impressive, but most surprising is The Temperance menu of non-alcs showcasing fire-dried figs, bunya, bitter orange and blood lime.

Price Guide

$$$$$

Bookings

Essential

Wheelchair Access

Yes

Opening Hours

Lunch Sat-Sun; Dinner Thu-Sat

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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