Welcome Spring at The Botanica Vaucluse
As the weather starts to warm-up, there’s nothing better than a long lunch with your favourite people!
This Spring, Executive Chef Perry Hill is creating some deliciously refreshing dishes – using organic produce from our very own kitchen garden, our Jamberoo Valley Farm and spectacular local growers and farmers.
A delightful selection of local seafood, citrus and green vegetables are in abundance this season.
Our Spring Menu includes the likes of Lemon, Asparagus, Snap Pea, Zucchini, Radish, Octopus Escabeche, Mt Cook Salmon and Daintree Barramundi.
Here’s a little taste of what’s on the menu:
Grilled Octopus Escabeche, Preserved Lemon Aioli, Jamberoo Valley Farm Parsley Salad
Seared Mt Cook King Salmon Fillet, Cucumber, Dill, Garden Radish & Willow Brae Goat’s Feta Salad
Roast Daintree Barramundi Fillet, Asparagus, Jamberoo Valley Farm Watercress & Zucchini Salad, Preserved Lemon, Romesco
Eaton Mess Crushed Pavlova, Garden Jasmine, Strawberry Salad, Panna Cotta
Spring opening hours
Wednesday – Friday
Breakfast 9am | Lunch 12pm | Dinner 5pm
Breakfast 9am | Lunch 12pm