Every day before service, chef Justin James scours the 51-hectare Adelaide Botanic Gardens to put the finishing touches on an unforgettable celebration of time and place that unfolds over more than 20 immaculately plated “flavour combinations”. Many of the dishes at Restaurant Botanic look like they belong in a jeweller’s display case – think creamy Murray cod fillet served in a halved emu egg or a warrigal green leaf studded with gems of emu liver pate and roasted kelp gel. Resist the temptation to photograph them all and let the experience wash over you.
Accentuate the flavours of each dish by opting for their thoughtful pairing program that includes a non-alcoholic option of ferments, juices, teas and infusions built from the ground up.
