REVIEW
At Restaurant Botanic, the line between the kitchen and the surrounding Adelaide Botanic Garden is all but invisible. Head chef Justin James works directly with the gardeners to grow rare ingredients like blue quandong, oyster leaf and Mexican tarragon, with the intention of telling a wider story that celebrates Australia’s diverse flora and fauna. The result is 28 enthralling flavour combinations (and counting) marked by dazzling technique: a bite-sized apple “flower” sporting a pistil of green ants, say, or a “Coat of Arms tasting plate” comprising cured emu, seared kangaroo and a single warrigal-green leaf topped with drops of emu-liver pâté and kangaroo caramel. Large jars of garums, pickles and vinegars nod to seasons gone by, some of which appear in the “Temperance” drinks menu, which wows as much as the three tiers of wine pairings featuring local gems and rare pearls. As far as stories go, this is one told with rare thoughtfulness and synergy.
ABOUT
Restaurant Botanic
Australian
Plane Tree Dr (via Friends’ Gate), Adelaide
(08) 8223 3526
Chef Justin James
Price guide $$$$$
Bookings Essential
Wheelchair access Yes
Open Lunch Sat; Dinner Thu-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national guide.
