Produce to Plate

Eat, Restaurants, Sydney / 2 June 2015

Once a month, The Botanic Gardens Restaurant hosts, Produce to Plate, a four-course degustation menu featuring one seasonal product that is locally sourced.

Guests are treated to a delicious four course degustation, with matching wines, while special guest appearances by head chefs. The Botanic Gardens Restaurant head chef will talk you through the ingredients, answer any questions on seasonal cooking and sourcing produce locally.

Last week, the Trippas White Group in association with the Botanic Gardens Restaurant and Tyrrell’s Wines, launched the first Produce to Plate- featuring the pomegranate.
For the launch, we were treated to a delicious four-course dinner – with matching wines – crafted around pomegranates, creatively dished up by head chef Paul Baker. The Botanic Gardens Restaurant has a philosophy of sourcing produce locally where possible, even using ingredients grown in the Botanic Gardens itself.
Before dinner, we were treated to an amusé of Pomegranate Custard, Sesame and Watercress, with a light, sparkling white wine.
The entree was a tangy Carpaccio of Kingfish, Shaved Fennel, Plum, Pomegranate and Dill, with a creamy white chardonnay to complement the strong flavours of the fennel.
The succulent main course was a Smoked & Braised Lamb Breast with Chickpea, Preserved Lemon & Pomegranate Salad. To match was a medium-bodied red with berry aroma and a savoury end palate.
On the side was a salad of Heirloom Tomato, Red Pepper and Oregano, with a Pomegranate Molasses Dressing.
And for dessert was a beautiful Pomegranate, Puffed Rice and Malt Meringue Cereal, Caramelised White Chocolate, Coconut and Sheep’s Milk Yoghurt with a deliciously rich, aged liqueur to round off the evening on a sweet note.
The next dinner will be held on June 25th and will be centred around the chestnut. Information on Produce to Plate can be found here.
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