One of Sydney’s few Coeliac Australia-certified restaurants welcomes winter with a produce-led menu celebrating the season’s finest Australian ingredients
As temperatures drop across Sydney, The Botanica Vaucluse is launching its new winter menu. Created by co-head chefs Abby James and Thai Sams, whose combined experience spans Quay, Jonah’s and Bentley, the menu celebrates Australia’s winter harvest in one of Sydney’s few Coeliac Australia-certified restaurants.
Stand-out dishes include Koshihikari risotto with wild mushroom and chervil, dry-aged duck with blueberry, pickled beetroot and black tea, Margra lamb with spiced carrot and Iranian pistachio, Aquna Murray cod with tarragon, salsa verde and caper, and a spiced Japanese pumpkin dessert with tonka bean sorbet and amazake.
True to The Botanica’s farm-to-table philosophy, the menu draws on trusted Australian producers alongside herbs and vegetables harvested from the venue’s own garden. Rather than fixed recipes, dishes shift with the seasons, led by what’s at its peak.
With nearly three decades of combined fine dining experience, James and Sams have built the menu around restrained technique and exceptional produce, using fermentation, dry-ageing and layered flavours to enhance — never overshadow — the hero ingredients.
More than a seasonal refresh, the new Winter menu reflects The Botanica’s evolution as one of Sydney’s most distinctive dining destinations. Bringing together fine dining expertise, produce-led cooking and one of Sydney’s few Coeliac Australia-certified dining experiences, the menu reinforces the venue’s commitment to creating exceptional food that every guest can enjoy.
The Botanica Vaucluse’s new Winter menu is now available. To explore the full menu or reserve a table for the season, visit www.thebotanicavaucluse.com.au