Winter, Spring, Summer and Autumn, our menu changes to reflect the seasons and what’s ripe and ready for picking from our Vaucluse gardens.
See below for our latest sample menus.
Menus
Breakfast
Breakfast
Ataif Arabic Pancake, filled with rich organic lemon curd créme pâtissier, drizzled with homemade fresh blueberry coulis
24
Summer Fruit Salad For Two, a refreshing oasis of exotic fruits, served with zesty passionfruit coulis
30
Smashed Avocado, crispy Sonoma sourdough toast topped with organic avocado, crumbled feta and a dusting of aromatic dukkha
21
Eggs Florentine, two perfectly fried eggs served on a bed of organic fresh spinach and Sonoma sourdough toast, topped with a classic buttery béarnaise sauce
25
Shakshuka Eggs, grilled peppers simmered in a fragrant tomato sauce with organic spinach, crumbled feta and olives, served with a side of our housemade chilli tamarind jam and crispy Sonoma sourdough toast
26
Bird's Nest, two poached eggs on a bed of crunchy organic Sebago potato hay, served with roasted organic truss tomatoes, our housemade tangy ‘HP’ sauce and a side of Sonoma sourdough toast
20
The Vegetarian, Baker's Chemistry or Sonoma sourdough toast, fried, poached or scrambled eggs, hash brown, slow roasted vine tomatoes, smashed avocado, marinated mushrooms, halloumi
29
The Botanica Big Breakfast, Baker's Chemistry or Sonoma sourdough toast, fried, poached or scrambled eggs, hash brown, slow roasted vine tomatoes, smashed avocado, marinated mushrooms, bacon
29
Sides
Chorizo
6
Smoked Streaky Bacon
5
Extra Egg
3
Halloumi
6
Hash Brown
4
Marinated Mushrooms
5
Extra Sourdough or GF Toast
4
Smashed Avocado
5
Lunch & Dinner
To Start
Baker's Chemistry Seeded Bread with housemade butter of the week, traditional Modena aged balsamic, Penfield Olives cold pressed extra virgin olive oil
6.5
Sonoma Sourdough with housemade butter of the week, traditional Modena aged balsamic, Penfield Olives cold pressed extra virgin olive oil
6.5
Garlic Bread, parsley and tarragon organic garlic cultured butter on crispy toasted Sonoma sourdough
15
Oysters, Pendleton Estate raspberry vinegar mignonette with oysters from Coffin Bay to Moonlight Flat
6 each
Caviar N25 Kaluga, world famous caviar with our unique housemade quinoa crisp, dill and chive crème fraiche bump 35 | 30g 180 | 50g 350
Entrée
Kingfish Carpaccio, line-caught South Australian kingfish, served with a fresh blood orange dressing, fennel, samphire and jalapeño
36
Beetroot Salad, red, yellow and candy beetroots slightly pickled, Meredith Dairy sheep’s milk labneh, drizzled with Malfroy’s wild honey
23
Vanella Burratina, hand pulled in the traditional style from Puglia, Italy, with basil emulsion, cucumber, dill and green tomato
27
Chargrilled WA Octopus, Freemantle octopus slow cooked and finished on the chargrill, served with sauce vierge, chilli and radish
29
Vietnamese Style Queensland Banana Prawns, sautéed in ginger and garlic, served with green papaya, mignonette lettuce, mint, coriander and ginger lime Nahm-Jim
36
Mains
Sovereign Lamb Shoulder to share 800g, from the picturesque Goldfields of Victoria and slow cooked for 18 hours, tender lamb that falls delicately off the bone, served with Meredith Dairy sustainably farmed sheep milk tzatziki, lemon and Ramarro Farm organic fresh herbs
110
Cape Grim Eye Fillet 200g, hand-selected beef from the pristine wilderness of Tasmania, served with boulangère potatoes, heirloom carrots, thyme jus and a parmesan crisp
58
Pan Seared Queensland Coral Trout, kipfler potatoes, asparagus, cauliflower purée and organic lemon caper butter
50
Woodfired Chermoula Chicken, succulent Moroccan marinated chicken breast, cherry tomato, eggplant, chickpea, red pepper chimichurri and garlic toum
38
Indian Spiced Karokke, street food inspired vegetable and chickpea potato croquette, with housemade zingy green and sweet tamarind chutneys
32
Spring Gnocchi, daily housemade vegan gnocchi with spring pea “cream,” asparagus, broad beans, peas and Ramarro Farm organic fresh herbs
35
Sides
French Fries, housemade from organic Sebago potatoes, with vegan aioli
14
Butter Lettuce Wedge, drizzled garlic tahini, pomegranate with crispy chicken skin (optional)
15
Chargrilled Market Broccolini, lemon oil and hazelnuts
17
Desserts
Limoncello Tiramisu, our fresh twist on the classic, layers of housemade ladyfingers soaked in vibrant limoncello, mascarpone cream and zesty organic lemon curd
16
Chocolate and Espresso Dome, a decadent fusion of rich espresso and premium Callebaut Belgian dark chocolate whipped into a velvety mousse, topped with a coffee chocolate crumb
18
Pineapple Paradise, Rum infused pineapple gently charred on the grill for a rich glaze and crispy edges, served with our refreshing housemade coconut sorbet and crunchy toasted coconut sable
18
Affogato, vanilla ice cream, espresso, Frangelico
18
Trio of Cheese, a weekly selection of Australian and European cheeses, served with buckwheat crackers, grapes, quince, and Malfroy's wild honey comb
22
*all groups of 8 and above must dine from one of our set menu options
Kids Menu
$40 including a main and vanilla ice cream for dessert
Chicken & Chips, oven roast chicken breast with hand cut chips
Margherita Pizza, woodfire gluten free base with tomato sauce and mozzarella cheese
Fish & Chips, battered fish and hand cut chips
Drinks
Cocktails
Cherry Blossom
tequila, Cointreau, lime, cherry bitters, cherry blossom syrup
22
Watermelon Daquiri
sour watermelon sorbet, white rum, lime juice
22
Island Sunset
vodka, gin, tequila, white rum, Cointreau, lemon juice, guava
22
Yuzu Kiss
yuzu gin topped with homemade pomegranate soda
22
Lychee Rose Martini
vodka, lychee syrup, rose syrup, lychee purée, lemon
22
Coconut Clouds
Captain Morgan Tropical coconut and watermelon rum, lime, watermelon syrup, aqua faba, coconut flakes
22
Spritz
Bubblegum Spritz
bubblegum vodka, prosecco, topped with soda
18
Hibiscus Spritz
hibiscus and berry infused vodka, prosecco, topped with soda
18
Pink Grapefruit Spritz
pink grapefruit syrup, prosecco, topped with soda
18
Limoncello Spritz
housemade Limoncello, prosecco, topped with soda
18
Aperol Spritz
Aperol, prosecco, topped with soda
18
Mocktails
Pink Rose Spritz
Lyres Pink London, rose syrup, lemon, Lyres Classico non-alcoholic Prosecco, topped with soda
16
Berry Smash
seasonal berries, lime, sugar, shaken with cranberry juice
13
Watermelon Refresher
watermelon juice shaken with fresh mint and lime
13
Lychee Lemonade
lemon myrtle leaves mixed with lychees, lemon juice, lychee sugar and topped with soda
13
Non-Alcoholic Cocktails
Nah-garita
Lyres Agave Blanco, Lyres Orange Sec, lime juice, agave, chilli
16
Espresso No-tini
Lyres Coffee Originale, Lyres White Cane, espresso, sugar syrup
16
Lyres Lychee
Lyres White Cane, lychee syrup, lychee purée, rose syrup, lemon
16
Beer & Cider
Asahi
9
Peroni
9
Lord Nelson
8
Bilpin Blush Cider
7.5
Sparkling & Champagne
Albino Armani, Prosecco
13 / 60
Pirie, Sparkling Cuvee
17 / 70
Le Crêt de Bine, Sparkling Rosé
79
Innocent Bystander Sparkling Moscato
13 / 60
Veuve Clicquot Yellow Label
28 / 150
Moet & Chandon Rosé
170
Billecart-Salmon Brut Rosé
325
2010 Dom Perignon
590
White
Singlefile, Riesling
15 / 70
Bannockburn, Riesling
74
Gembrook Hill, Sauvignon Blanc
75
Babich, Sauvignon Blanc
13 / 60
Sew & Sew Wines, Pinot Gris
16 / 60
Wines of Merritt, Blanc Semillon
80
J de Villebois, Pouilly-Fumé
96
Fraser Gallop Estate, Chardonnay
16 / 60
Domaine Naturaliste Purus, Margaret River
105
Rosé
Lez Arts, Gris De Grenache
13 / 55
M de Minuty, Rosé
17 / 80
Vigne Surrau, Cannonay Rosato
70
Whispering Angel, Rosé
110
Tim Smith Motaro, Rosé
60
Red
Bellvale, Pinot Noir
15 / 70
Luna Estate, Pinot Noir
65
Wheeler Gamut
15 / 70
Irvine The Estate, Merlot
14 / 65
Paperboy, Shiraz
14 / 60
Run Free, Shiraz
62
Meera Park 'Hell Hole', Shiraz
98
Penley Estate, "Tolmer" Cabernet
17 / 65
Spring Seed Cockscomb, Cabernet Sauvignon
68
Liz Heidenreich, Grenache
70
Groups of 8 or more must dine from one of our set menu options
VIEW MENU – $55 2 course group breakfast menu including a tea or coffee
VIEW MENU – $95 3 course group lunch & dinner menu
Email info@thebotanicavaucluse.com.au for more information
Bottomless Sundays
Choose either STANDARD | PREMIUM | COCKTAIL | NON-ALCOHOLIC
Prices are per person and include 2 hours of your chosen drinks package plus 3 course sharing menu
Standard $109
Prosecco, Wine & Beer or Spritz Carafes
or
Aperol Spritz, any of our Botanica Spritz
Premium $145
Veuve Clicquot Champagne – Whispering Angel Rosé
Cocktail $150
Espresso Martini, Margarita, Yuzu Kiss, Lychee Rose Martini, Frozé
Non-Alcoholic $99
Mocktails – Fresh Juice – Soft Drinks
THE MENU
To Begin
Sonoma Sourdough
with housemade butter of the week, traditional Modena aged balsamic,
Penfield Olives cold pressed extra virgin olive oil
Entrée
Beetroot Salad
red, yellow and candy beetroots slightly pickled, Meredith Dairy sheep’s milk labneh, drizzled with Malfroy’s wild honey
Vanella Burratina
hand pulled in the traditional style from Puglia, Italy, with basil emulsion, cucumber, dill and green tomato
Main
Sovereign Lake Lamb Shoulder
from the picturesque Goldfields of Victoria and slow cooked for 18 hours, tender lamb that falls delicately off the bone, served with Meredith Dairy sustainably farmed sheep milk tzatziki, lemon and Ramarro Farm organic fresh herbs
chips & broccolini to share
Dessert
Trio of Cheese
a weekly selection of Australian and European cheeses, served with buckwheat crackers, grapes, quince, and Malfroy’s wild honey comb
Optional extras: Oysters (per half dozen) $36 | Caviar Bump (individual) $35 – must be pre-ordered at the time of booking
Book a table online HERE or call 9191 8989
For group bookings of 8+ please email info@thebotanicavaucluse.com.au
NSW RSA rules apply to ensure a safe and enjoyable dining experience.