Restaurant Botanic
Australia
Restaurant Botanic draws its inspiration from the plants around its Adelaide Botanic Garden home and the wider Australian landscape. Executive chef Jamie Musgrave works with native ingredients including marron, green ants and finger limes, alongside produce from specialist growers and artisans. The garden's 51 hectares provide both a setting and a source of culinary ideas. A degustation menu allows the kitchen to explore this approach over several courses, while the shorter Core lunch offers another way to experience it. Windows keep the garden in view throughout the meal. Wine selections sit alongside a temperance pairing built around native ingredients, extending the restaurant's botanical interest into the glass.