Sydney’s Eastern Suburbs has welcomed a new food and lifestyle destination with the launch of The Botanica Vaucluse.
Previously known as Sol Botanica, the gluten-free restaurant has been completely revamped with a “farm-to-fork” philosophy under the direction of executive chef Perry Hill.
Comprising a restaurant, spa and soon-to-open café, the venue centres around a commitment to local growers and wholesome, seasonal ingredients.
Hill sources the majority of his produce from the kitchen garden or Jamberoo Valley farm, a 65-acre property that uses organic and permaculture principles, two hours south of Sydney in the Kiama Hinterlands.
“We’re responding to the seasons in a really immediate and natural way,” he says. “We’re not overthinking or complicating things.”
Dishes from the opening menu include slow roast butternut pumpkin with tahini, sunflower seeds, sumac; sweet potato gnocchi with soft goats cheese, pesto, baby leeks and roast duck breast, radicchio, fennel and preserved orange salad.
Hill sources other Australian-grown produce from the Cook’s Co-Op in Sackville, along with pasture-raised ducks and O’Connor beef. Much of the citrus and herbs come straight from the kitchen garden, such as lavender, thyme lemon balm and edible flowers to infuse creams, dressings and oils.
Highlights from the cocktail menu include the Lemon Myrtle Gimlet, with Coopers Gin and house-made lemon myrtle syrup and the Garden Grove Spritz with Maidenii Dry Vermouth, elderflower, Bress sparkling, cucumber, garden mint and frozen grape. The drinks menu will also feature a range of natural and biodynamic wines from Australian regions.
Also joining The Botanica Vaucluse is Valley Farm Café, set to launch this July. Guests will be able to sample farm fresh produce on the café menu, as well as purchase eggs, vegetables and artisanal products from Jamberoo Valley Farm.
Image credit: Nikki To
