Health and wellness restaurant meets luxury day spa at The Botanica Vaucluse.
The farm-to-table concept is more popular than ever on the Sydney restaurant scene. Now though, wellness has been taken to new heights at The Botanica Vaucluse. This food and retail destination situated in the heart of the leafy Eastern suburbs is part restaurant, part luxe day spa, offering patrons a truly holistic health and wellbeing experience.
As for the fit out, The Botanica is visually striking. The lush greenery of the garden perfectly offsets light pink hues found in the upholstered arm chairs and crisp interior. A plethora of indoor plants breathes life into the space, citrus trees adding pops of colour around the main dining room.
As for the restaurant menu, Executive chef Perry Hill presents a strong focus on locally sourced produce. The majority of ingredients come from Jamberoo Valley as well as the flourishing gardens in Vaucluse. For breakfast, dine on delights such as coconut pancakes served with grilled banana and passionfruit curd ($18) plus baked eggs with scampi ($26).
For lunch and dinner, diners can expect the full land and sea experience, with a mishmash of seafood centric and locally sourced meat dishes. Not only that, you’ll also find a range of delicious drinks including a house-made gin, and natural, organic and biodynamic wines from varying Australian regions.
They are currently offering a beautiful spring seafood menu with fresh fish that is sourced and caught by Chris Bolton, who is based in North Queensland and the winner of the 2019 Delicious Produce Award. If you visit between Wednesday for Friday for lunch, you can nab a 2-course meal with artisan bread for $55. The importance of quality ingredients is apparent from the simple dishes that let the ingredients do the talking. Start with the Grilled Octopus Escabeche with Preserved Lemon Aioli and farm Parsley Salad ($25) for a smokey chargrilled kick or if veggies are more your style the cauliflower falafel with white bean hummus and chermoula ($22) is a must.
To follow there’s the fresh and lively Seared Mt Cook King Salmon Fillet with Cucumber and Goat’s Feta Salad ($42) or if you are in the mood for something more substantial, it’s hard to look past the White Sweet Potato & Buffalo Ricotta Gnocchi with asparagus and crunchy pea shoots ($38). Not your typical gnocchi, it has a sweet chewy texture that pairs well with the salty ricotta.
Head on over to the Botanica’s Sol Spa, which conveniently sits adjacent to the restaurant, and you’ll find a variety of enticing de-stress therapies available. Guests can opt for everything from a signature 30 minute massage to the ultimate Sol Spa 5.5 hour experience, coming in at a cool $500. It includes everything from a body scrub to body wrap, scalp massage, signature massage, organic facial, hand and foot treatment. Lunch is also included (see you there).
The last piece of the Botanica puzzle will be the Valley Farm cafe. Set to open in mid-2018, it will give guests the opportunity to sample produce direct from the garden. It doesn’t get more farm to table than that.
For more information, you can check out The Botanica Vaucluse’s website here.
The Botanica Vaucluse
2 Laguna Street, Vaucluse NSW