Botanic Gardens Restaurant
Modern Australian
Botanic Gardens Restaurant

Pretty as a picture, the neat, white octagonal pavilion in the centre of Adelaide Botanic Garden is a dining room in tune with its surroundings. Chef Paul Baker emerged in 2015 as a rising star, harvesting daily from the garden to cleverly inform a vibrant seasonal menu. The operation has now ratcheted up a gear with new refining touches: elegant stone crockery, more-accomplished floor staff and international bottles added to a South Australia-focused wine list. Baker is daring with textural combinations, yet works in a gentle spectrum of clean, bright flavours. The results are intricate and intriguing, as seen in charred asparagus with cured egg yolk and a salad of toasted quinoa and sprouted lentils, say, or sand whiting with caramelised octopus, warrigal greens and grilled baby leeks. Desserts dodge intense sweetness for savoury and astringent notes in a memorable whipped coconut with flaxseed, lemon gels and lime chips on avocado.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • 2 courses $55, 3 courses $72;

    Tasting menu $85


  • Feature:
  • BYO
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Paul Baker


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