Sydney’s Eastern Suburbs has welcomed a stunning new food and lifestyle destination, with the opening of The Botanica Vaucluse, a restaurant, spa, and soon to open, café.
With a commitment to local growers, and wholesome, seasonal ingredients, the farm-to-fork restaurant takes inspiration from its organic farm in Jamberoo Valley, NSW, incorporating this philosophy to everything from its restaurant dishes and café offerings, to the house-made gin and wellness experiences.
Nestled amongst a fragrant garden of herbs, citrus trees and strawberry bushes, the restaurant is helmed by executive chef Perry Hill, who sources most of the produce from the on-site garden and farm, taking inspiration to create constantly changing dishes.
Other Australian-grown produce is sourced from Cook’s Co-Op in Sackville, along with pasture-raised ducks and O’Connor beef.
In creating the menu, Hill focuses on three or four ingredients to showcase the season. For autumn and winter, diners can expect dishes such as golden gnocchi made from sweet potatoes, rhubarb tart, and Red Gate Farm quail with grilled baby gem lettuce, toasted almonds and figs drizzled with vin cotto.
Complementing the menu, is a range of beautiful beverages such as fresh cocktails, created using ingredients from the kitchen garden, as well as organic and biodynamic Australian wines.
Light-filled and airy, the stunning restaurant is beautifully designed in a palette of pinks and greens, with high ceilings, white walls, and lush plants.
Neighbouring the restaurant is Sol Spa, which offers a blissful escape from city life with an extensive range of holistic treatments and organic spa tastings, and from July this year, Valley Farm Café which will also offer farm fresh produce from Jamberoo Valley Farm for purchase.