A recently launched farm-to-fork restaurant, spa & café where all produce is locally, ethically and sustainably sourced.

The Botanica Vaucluse, Sydney

Sydney’s spectacular Eastern Suburbs is certainly not an area short of lifestyle hangouts but lunching inside the latest hotspot Botanica Vaucluse- amongst fragrant herbs, citrus trees and strawberry bushes- is pretty hard to beat. Executive Chef Perry Hill sources the majority of his produce from the kitchen garden or Jamberoo Valley farm, a 65-acre property that uses organic and permaculture principles, two-hours south of Sydney in the Kiama Hinterlands. This latest venture is both creative and magical experience, from the house-made gin, to the simple Polenta & Quinoa Fritters for breakfast. There are also wellness experiences to be had in the neighbouring Sol Spa and a soon-to-open café, opening in July 2018. It’s a new essential for anyone seeking the best Australian-grown produce or, simply, a memorable brunch.



FAST FACTS

THE MENU: Focuses on three or four ingredients on a plate that represent a snapshot of the season.
INSIDER’S TIP: Much of the citrus and herbs come straight from the kitchen garden, such as lavender, thyme lemon balm and beautiful edible flowers to infuse creams, dressings and oils.
DON’T MISS: The house-made botanical-inspired cocktails and organic and biodynamic wines from varying Australian region.

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