The first thing that strikes you on arriving at Botanica is the professionalism and the ambience. The tables are well spaced and staff are friendly and attentive but not obtrusive.
We were staying at Splinters Guest House and having made the booking from there, we were welcomed at Botanica with a glass of sparkling wine. What a beautiful gesture.
First off we were offered some bread with the amuse bouche. Do try the sourdough, which apparently takes 4 days to make. It was as good as any I had when I lived in San Francisco.
Of course, the main reason for visiting Botanica is the food, and it is fantastic. On our 2 visits, I tried the soft shell crab and pork rilettes as starters - both were delightful. For the mains, White River veal and perfectly cooked beef fillet were absolute joys. Portions are generous but not outfacing, so we could still manage the desserts - thank goodness! The date brulee and chocolate parfait were outstanding.
Botanica has a huge wine list and we found some wonderful samples to accompany our meals. If you are unsure, the staff are always on hand with knowledgeable and considered advice.
Overall, I would say that if Michelin stars were to be awarded in Australia, then Botanica would certainly be in the running. It was indoubtedly our most enjoyable dining experience on this trip to Australia.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.