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Restaurant

Restaurant Botanic

Plane Tree Dr, Adelaide SA 5000, Australia

Recommended by 31 people

Updated

Find Restaurant Botanic

Plane Tree Dr, Adelaide SA 5000, Australia

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+61 8 8223 3526
HoursMonday: Closed Tuesday: Closed Wednesday: Closed Thursday: 6:00 PM – 12:00 AM Friday: 6:00 PM – 12:00 AM Saturday: 12:00 – 3:00 PM, 6:00 PM – 12:00 AM Sunday: 12:00 – 5:00 PM

*Opening hours may differ during holidays.

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About Restaurant Botanic

Tucked deep in Adelaide’s Botanic Gardens, this multi-hour degustation turns native Australian ingredients into an art form. Over 20 courses unfold across three to four hours—think smoked kangaroo with macadamia cream, emu, and crocodile tongue balanced with garden botanicals and green ants. Diners praise the lack of stuffiness: chefs frequently step out from the open kitchen to introduce each plate tableside. The temperance pairing stands out on its own merits, pouring complex house ferments like marigold alongside cellar wines. Seats facing the kitchen line deliver front-row views of the brigade at work.

  • Chefs Tableside: Chefs frequently step out to tables and counters to introduce preparation methods and ingredient provenance.
  • Native Ingredients: Menus spotlight native Australian proteins and botanicals like kangaroo, emu, crocodile tongue, and green ants.
  • Temperance Pairings: Bespoke temperance flights match courses using house-fermented fruits, botanicals, and marigold.
RestaurantModern AustralianRestaurantFine Dining

What's On at Restaurant Botanic

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Restaurant Botanic

Six reasons to book an immersive degustation at Restaurant Botanic

  • Adventurous Native Australian Tasting Menus

    Tasting menus feature bold, indigenous ingredients like emu, kangaroo, crocodile tongue, and ants, executed with technical precision and balanced with garden botanicals.

    The tasting menu was exquisite: incredibly adventurous (Kangaroo! Emu! Crocodile tongue! Ants!) but everything was delicious and flawlessly prepared.

    Brian Fitzpatrick

  • Immersive Garden Dining Journey

    Set directly inside the lush Adelaide Botanic Garden, multi-course seatings unfold over several hours as a paced culinary adventure inspired by surrounding greenery.

    A 4-hour sensory adventure where every plate is a revelation.

    Lily Anna

  • Award-Winning Temperance Pairings

    House-crafted botanical infusions, fermented fruits, and bespoke blends offer non-drinkers a layered beverage flight that rivals traditional cellar pairings.

    The non-alcoholic pairing is out of this world.

    Peter Gram

  • Direct Chef-Led Tableside Explanations

    Kitchen chefs step out to tableside and chef counter positions to walk diners through the distinct preparation methods and origin of each ingredient.

    Each course is served by a different member of staff, often the chef who has prepared it, and the ingredients & process fully explained which was a nice touch.

    Adam Pascoe

  • Unforgettable Milestone Celebrations

    The intimate garden setting and choreographed multi-course production provide a seamless backdrop for major milestone birthdays and anniversaries.

    This was a truly memorable experience and the perfect place for a milestone celebration.

    Federica Scalambra

  • Warm, Pretense-Free Hospitality

    Warm, observant hospitality and genuine team engagement make fine dining feel approachable, relaxed, and welcoming even for solo diners.

    I dined alone, but the staff were very friendly and often chatted with me, which made the experience feel warm and not lonely at all.

    Up2u

Signature courses and house pairings defined by Australian botanicals

  • Temperance pairing

    We both had the temperance pairing and it is plainly obvious why it has won awards -- each glass was not only delicious in and of itself, but a flawless complement to the dish it was served with.

    Brian Fitzpatrick

  • Crocodile tongue

    The tasting menu was exquisite: incredibly adventurous (Kangaroo! Emu! Crocodile tongue! Ants!) but everything was delicious and flawlessly prepared.

    Brian Fitzpatrick

  • Smoked kangaroo with macadamia cream

    Smoked kangaroo with macadamia cream

    Lily Anna

  • Caviar cone

    Favourites were the caviar cone, cheese danish, fish tart and ants and horseradish and desserts.

    A

Beyond the menu

Thoughtful, above-and-beyond hospitality gestures and bespoke interactions that elevate the dining journey.

  • Tableside Chef Course Introductions

    Chefs frequently step directly to the tables and counters to introduce their dishes, culinary techniques, and the origin of local ingredients.

  • Observant Table Setting Adjustments

    Staff demonstrate perceptive hospitality, such as quietly noticing a diner is left-handed and repositioning cutlery without needing to be prompted.

  • Artisanal Temperance Beverage Crafting

    A bespoke, house-crafted temperance pairing features botanical creations like fermented BTNC Marigold and Lemon Aspen with coconut and honey.

  • Interactive Garden-Foraged Tea Blending

    Guests are offered garden-foraged botanicals sourced directly from the surrounding grounds, with the opportunity to blend custom tea infusions.

Frequently Asked Questions

How long does the dining experience usually take?

Plan for a multi-course culinary journey that typically takes around 3.5 to 4 hours to experience in full.

Are non-alcoholic drink pairings available?

Yes. Alongside curated wines, the restaurant offers an acclaimed non-alcoholic temperance pairing crafted with botanical and fermented ingredients.

What kinds of native Australian ingredients are featured?

Yes. The multi-course degustation includes dishes incorporating unique Australian fauna and foraged elements, such as crocodile, kangaroo, emu, and ants.

Is it worth booking a seat facing the kitchen or chef's table?

Diners strongly recommend reserving early and selecting seating facing the kitchen or at the chef's table to watch the cooking process and meet the culinary team.

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