Spicers Vineyards Estate has unveiled a new chapter for its signature dining destination, Restaurant Botanica, following a comprehensive refurbishment, the appointment of head chef Thomas Heinrich, and the launch of an entirely new seasonal menu. The transformation signals a renewed culinary direction for the Hunter Valley restaurant, delivering a refined yet relaxed experience grounded in contemporary Australian cooking and Mediterranean influence.
Overlooking the estate’s vineyards with sweeping views to the Brokenback Mountains, Restaurant Botanica has long been regarded for its understated elegance and sense of place. The newly updated interior enhances that connection to the landscape, with open fireplaces, abundant ambient lighting and an intimate dining room that extends onto the vineyard, creating a seamless indoor-outdoor experience.
At the helm of the kitchen is newly appointed head chef Thomas Heinrich, whose career spans leading luxury hotels across Australia and North America. Heinrich began his international career at Four Seasons Hotel New York at just 21, where he was promoted to sous chef by 24; an experience that shaped his disciplined, technique-driven approach to cooking. He has since held senior leadership roles including chef de cuisine at Four Seasons Chicago and executive chef at Hyatt Regency Vancouver, bringing a depth of global experience to the Hunter Valley. At Restaurant Botanica, Heinrich applies this background to a modern Australian menu centred on seasonal ingredients, regional producers and refined technique.
Heinrich said: “My career has taken me through some of the world’s most rigorous kitchens, where discipline, precision and respect for the ingredient are non-negotiable. At Restaurant Botanica, I have the opportunity to apply that experience in a setting that is deeply connected to its landscape. The Hunter Valley offers exceptional produce, and our focus is on treating it with restraint and clarity. The goal is to create a dining experience that feels considered, grounded and reflective of place.”
Designed to encourage shared dining and generous hospitality, the menu features Mediterranean-style plates, vibrant seasonal vegetables, homegrown herbs, curated cheeses and simply prepared local meats. Each dish balances refinement with approachability, allowing the quality of the produce to take centre stage.
Highlights from the starters menu include: charred eggplant with smoked tahini, burnt honey and aged sherry; beef tartare with manchego, garlic toum and puffed wheat; and zucchini flower with goat’s feta, saffron and fermented black pepper.
Mains include: smoked duck breast with confit duck leg, red cabbage and pomegranate; Angus striploin with brown butter harissa, leeks and pepper jus; and steamed Blue Eye with chimichurri and celery. Desserts include: honey and labneh ice cream with peach and Oscietra caviar; and a dark chocolate tart with hazelnut ice cream.
Lunch is available à la carte, while dinner is offered as a three-course menu with sides for $115 per person, with an optional $70 wine pairing. Guests can also enjoy a five course tasting menu for $140 per person.
The beverage program is designed to complement the new culinary direction. The cellar at Restaurant Botanica features Hunter Valley classics alongside emerging varietals, small-batch releases and a considered selection of wines that echo the flavours of the menu, with a strong Mediterranean influence reflected through wines from Greece, Spain, Italy and Southern France. Local producers are a strong focus, with standout labels from Tyrrell’s and Silkman highlighting the depth and character of the region. The cocktail offering balances creativity and familiarity, with signatures such as the Pokolbin Punch (white rum, pineapple and lychee) and the Semillon Spritz (Aperol, semillon, orange and soda), alongside refined takes on classics including the negroni and martini.
Celebrating the surrounding vineyards, the new design emphasises openness and flow, with expansive windows, soft natural tones and thoughtfully integrated spaces. The open kitchen brings a sense of energy and connection to the room, giving guests a glimpse into the craft of cooking, while the reconfigured cellar, now fully accessible from the dining room, invites diners to explore the estate’s wine collection firsthand. The result is an environment that feels warm, generous and deeply connected to place, elevating the dining experience through both atmosphere and design.
Dan Lewis, regional general manager, said: “This relaunch represents a defining moment for our much-loved estate. It’s an exciting new chapter for Restaurant Botanica; Thomas’ creativity and technical precision, combined with our refreshed dining space, allows us to deliver a cohesive experience that reflects the very best of the Hunter Valley.”
Heinrich’s new menu is now available at Restaurant Botanica, open for breakfast daily, lunch on Saturday and Sunday from 12pm and dinner Wednesday to Sunday from 5:30pm. Reservations can be made online via the website below.
Restaurant Botanica
555 Hermitage Road, Pokolbin NSW 2320
restaurantbotanica.com.au
@restaurantbotanica
Image credit: Sophie Tyler