Botanic Gardens Restaurant
Mrs Macquaries Rd, Sydney
1300 558 980
If you feel like escaping the hectic world of Sydney’s CBD, you don’t have to look far. The beautiful Royal Botanic Garden provides an oasis in the heart of the city, and is also home to a restaurant that is as idyllic and lush as the gardens that surrounds it.
Operated by Trippas White Group, Botanic Gardens Restaurant has been a favourite among Sydneysiders since the inner-city sanctuary first opened its doors in 1996. Head Chef, Matthew Fletcher, joined the team in 2015, bringing with him more than 16 years experience.
Matthew’s culinary journey started back in the United Kingdom in 2001 with an apprenticeship under mentor and Masterchef, Chris Coubrough. With a solid culinary foundation under his belt, Matthew worked his way through some of the top kitchens throughout England, including The Landmark London and InterContinental London. He headed south to Australia where he quickly secured a position as Head Chef at Bill Granger’s then newly opened restaurant, Bills Bondi.
At Botanic Gardens Restaurant, Matthew brings his culinary talents and expertise to every meal. Lunch, dinner and event menus are all guided by seasonal produce, and ingredients are ethically and locally sourced – sometimes as locally as the gardens surrounding the restaurant.
You’ll find plenty of herbs from the garden throughout the menu. Autumn mustard leaves are the perfect flavour hit in a pork terrine with added flavours of alliums and nigella seeds. The kingfish crudo is another popular entree, served with avocado, compressed apple, cucumber, miso, wild rice and sea parsley.
Mores substantial offerings include mullet from Coorong with shaved abalone, warrigal greens, grilled leeks, society garlic shoots and centella leaves. Fans of slow-cooked delights might prefer a 40-hour beef short rib with liquorice braised shin, served with smoked potato, beetroot emulsion and confit garlic. Pair these with a side of salad leaves and fresh garden herbs with tarragon vinegar dressing, or dutch cream potatoes roasted in sage butter and Olsson’s macrobiotic sea salt.
The idyllic surrounds of the Botanic Garden and vibrant colours in the food make the perfect canvas for an Instagram-worthy dessert that’s also blooming with flavour. Try the whipped nasturtium panna cotta with rhubarb, puffed buckwheat, orange blossom and thyme. Tempt your sweet tooth with a 70% chocolate delice with burnt green tea, hazelnuts native mint and matcha.
Furthering Botanic Gardens Restaurant’s commitment to local produce is the predominately Australian focus when it comes to wine and beer offerings. Where the wine list does divert from some Australian favourites, you’ll find some of the best wines from Italy, France, Spain and even South Africa.
The surrounds are just as stunning as the menu itself. The restaurant is completely drenched in sunlight – on warm days the expansive windows retract upwards, bringing the canopy into the first floor restaurant and allowing diners to immerse themselves within nature.
Dining at Botanic Gardens Restaurant is a unique experience that allows you to feel at home with nature while enjoying a high-end dining experience. There’s nowhere else quite as idyllic in Sydney’s bustling CBD.