HTML SitemapExplore

Botanic | A World-Class Restaurant in the Making

The Southern Hemisphere’s answer to Noma, Australia’s strongest restaurant, and South Australia’s only three-hat 🎩🎩🎩 establishment. It masterfully blends native game and unique botanical elements, making it the most palate-pleasing fine dining experience in all of Australia—worth a special trip just for this. ​​Sunrise Lime Kombucha​​: Aperitif-level acidity that instantly awakens the taste buds. ​​Saltbush Seeds, Wattleseed & Tiny Prawns​​: Crispy fried with a rich, umami prawn paste, topped with blue mussel pearls. ​​Oyster, Macadamia, Pear, Tuna & Green Tree Ant​​: Crispy fried oyster 🦪 balls with a savory filling, paired with raw tuna and ants 🐜 to elevate richness and flavor layers. ​​Kangaroo Island Abalone, Coastal Greens, Native Thyme & Chunky Roe​​: Perfectly balanced with mildly tangy, salty abalone and roe. ​​Crystal Crab, Sea Urchin, Golden Kelp & Crab Shell Chili Sauce​​: The crab 🦀 meat and sea urchin, paired with the spicy sauce, deliver intense umami. ​​Tuna Tartare, Native Basil & Kura Miso​​: Fresh crab meat and salmon roe with basil leaves. ​​Emu Fillet, Desert Peach, Emu Liver & Warrigal Greens​​: The emu is cooked just right—tender but not dry—though the liver and herb sauce is a bit overpowering. ​​Cured Emu, Mayonnaise & Smoked Eel​​: The cured emu and eel are on the salty side, and the mayo struggles to balance the bold flavors. ​​Crocodile Fat Corn Tortilla, Atherton Almond, Crocodile Rib & Saltbush​​: The crocodile 🐊 ribs are charred to perfection with Mexican-inspired seasoning, paired with corn tortillas fried in crocodile fat—utterly aromatic. ​​Crocodile Tongue & Davidson’s Plum​​: The tongue 👅 has a crispy exterior and tender, flavorful meat. ​​Lobster Bisque, Pickled Celery & Sour Celery​​: The lobster 🦞 claw is tangy but otherwise unremarkable. ​​Donnybrook Marron, Saltbush Shoots, Bunya Nut & Green Macadamia​​: The seasoning is ordinary, with a thick cream sauce, but the accompanying bread (scented emu bush scroll) and fermented butter are highlights. ​​Juniper-Smoked Kangaroo, Wasabi & Moreton Bay Chili Sauce​​: Perfectly cooked—not dry at all—with a well-balanced sauce and moderate saltiness. ​​Paroo Kangaroo, Tail, Rosella, Kangaroo Blood Sausage & Rainforest Cherry​​: The kangaroo 🦘 tail is smoky and rich, paired with native fruit’s mild acidity for a complex yet refreshing contrast. Desserts were average and not worth elaborating on. The full menu offers 20+ courses over 3.5–4 hours. Having tried nearly all of Australia’s top restaurants, this is the highest praise I can give—reminiscent of Nordic fine dining. With some refinement in desserts, it could become the Southern Hemisphere’s defining culinary destination. #AustralianHattedRestaurants #AdelaideFood #AdelaideFoodExploration #MichelinRestaurant #MichelinDining #Best50 #50Best #ThreeHatsRestaurant

Related posts
Botanic | A World-Class Restaurant in the Making
Lyra Elowen
Lyra Elowen
7 months ago
Lyra Elowen
Lyra Elowen
7 months ago
no-comment

No one has commented yet...

Botanic | A World-Class Restaurant in the Making

The Southern Hemisphere’s answer to Noma, Australia’s strongest restaurant, and South Australia’s only three-hat 🎩🎩🎩 establishment. It masterfully blends native game and unique botanical elements, making it the most palate-pleasing fine dining experience in all of Australia—worth a special trip just for this. ​​Sunrise Lime Kombucha​​: Aperitif-level acidity that instantly awakens the taste buds. ​​Saltbush Seeds, Wattleseed & Tiny Prawns​​: Crispy fried with a rich, umami prawn paste, topped with blue mussel pearls. ​​Oyster, Macadamia, Pear, Tuna & Green Tree Ant​​: Crispy fried oyster 🦪 balls with a savory filling, paired with raw tuna and ants 🐜 to elevate richness and flavor layers. ​​Kangaroo Island Abalone, Coastal Greens, Native Thyme & Chunky Roe​​: Perfectly balanced with mildly tangy, salty abalone and roe. ​​Crystal Crab, Sea Urchin, Golden Kelp & Crab Shell Chili Sauce​​: The crab 🦀 meat and sea urchin, paired with the spicy sauce, deliver intense umami. ​​Tuna Tartare, Native Basil & Kura Miso​​: Fresh crab meat and salmon roe with basil leaves. ​​Emu Fillet, Desert Peach, Emu Liver & Warrigal Greens​​: The emu is cooked just right—tender but not dry—though the liver and herb sauce is a bit overpowering. ​​Cured Emu, Mayonnaise & Smoked Eel​​: The cured emu and eel are on the salty side, and the mayo struggles to balance the bold flavors. ​​Crocodile Fat Corn Tortilla, Atherton Almond, Crocodile Rib & Saltbush​​: The crocodile 🐊 ribs are charred to perfection with Mexican-inspired seasoning, paired with corn tortillas fried in crocodile fat—utterly aromatic. ​​Crocodile Tongue & Davidson’s Plum​​: The tongue 👅 has a crispy exterior and tender, flavorful meat. ​​Lobster Bisque, Pickled Celery & Sour Celery​​: The lobster 🦞 claw is tangy but otherwise unremarkable. ​​Donnybrook Marron, Saltbush Shoots, Bunya Nut & Green Macadamia​​: The seasoning is ordinary, with a thick cream sauce, but the accompanying bread (scented emu bush scroll) and fermented butter are highlights. ​​Juniper-Smoked Kangaroo, Wasabi & Moreton Bay Chili Sauce​​: Perfectly cooked—not dry at all—with a well-balanced sauce and moderate saltiness. ​​Paroo Kangaroo, Tail, Rosella, Kangaroo Blood Sausage & Rainforest Cherry​​: The kangaroo 🦘 tail is smoky and rich, paired with native fruit’s mild acidity for a complex yet refreshing contrast. Desserts were average and not worth elaborating on. The full menu offers 20+ courses over 3.5–4 hours. Having tried nearly all of Australia’s top restaurants, this is the highest praise I can give—reminiscent of Nordic fine dining. With some refinement in desserts, it could become the Southern Hemisphere’s defining culinary destination. #AustralianHattedRestaurants #AdelaideFood #AdelaideFoodExploration #MichelinRestaurant #MichelinDining #Best50 #50Best #ThreeHatsRestaurant

Batchelor
Botanicafe
BotanicafeBotanicafe