Botanical Restaurant
Editorial
Start with the twice-baked souffle of Roquefort and celeriac with caramelised walnut and pears. Follow with wood-braised harpuka with diver-caught clams, fresh wakame seaweed, mint, broadbeans and chilli, or from the premium meat selection try the 500 gram dry-aged grass-fed Gippsland Black Angus rib eye with celeriac and mustard remoulade, bone marrow and parsley salad. Finish with poached quince in spiced wine with Grand Marnier sauce and vanilla ice-cream. Choose from the wine list with offerings by the glass or from the award winning Botanical Wine Wall (a collection from Botanical's cellar). Wine may also be purchased from the wine store and served at your table. Finish your evening in the Bubble Bar.
Veda Wickens, July 2006
User Feedback
Kenneth
March 04, 2008
I have always wanted to give Botanical a try - after all - it is a Melbourne instituition! I am one of those late weekend risers, making breakfast last Sunday @ Botanical abit of an event for me. It was not very busy thankfully even though I still made reservations. From the time our orders were taken, the 1st round of drinks took 1/2hr to deliver, with the food coming in about 15mins after that. Drinks do take 1/2hr as we verified on 2nd rounds. Next time I would eat before I went...
Vanessa
November 13, 2008
Food was fantastic, service was just right and we will definitely return!!
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