Wildflower x Restaurant Botanic
Nestled within the lush 51 hectares of the Adelaide Botanic Garden, Restaurant Botanic is a culinary destination like no other. Under the stewardship of Chef Jamie Musgrave, the restaurant draws directly from its surroundings, crafting menus that are deeply grounded in nature and rich with storytelling. Over one night only, these visionary chefs unite to showcase a deeply rooted appreciation for Australian ingredients. Working alongside a team of chefs, foragers, and creatives — and in close partnership with producers who honour the land — they spotlight the likes of marron, finger limes, sandalwood nuts, and native spices. These ingredients are not treated as novelties, but as vital expressions of place and culture. Sharing the same ethos as Wildflower, Restaurant Botanic offers a considered range of pairings and a curated cellar featuring exceptional domestic and international wines — alongside some seriously impressive cocktails. Expect a wine pairing experience that is both unexpected and unforgettable. Join us for an evening where country meets creativity, and every bite tells a uniquely Australian story. No dietaries available. Reserve your table now. Recognised at the very highest level, Restaurant Botanic has received Chef Hat Awards from the Australian Good Food Guide (AGFG) for 2023, 2024, and 2025 — most recently achieving a remarkable rating of 19, the highest of any South Australian venue and the equivalent of Four Hats. These prestigious accolades are awarded by anonymous inspectors and reserved for the top one percent of restaurants in the country. Restaurant Botanic was also named Restaurant of the Year by Australian Gourmet Traveller in 2023, further cementing its place among Australia’s culinary elite. Menu Ebi shrimp Pearl, bluefin Tuna, smoked eel, silky pear Albohros Island scallop, rosella, anise myrtle Albany oyster, pepper berry, pickled cucumber Sea snail, gros grain caviar, sea greens Shark Bay cuttlefish, charcuterie XO, pumpkin dashi Bread service – Pemberton marron, bush tomato, crocodile Forgotten carrot, wagyu tallow, Scarlet prawn Dhufish, desert lime, curry myrtle, Kangaroo, rosella, rainforest cherry, bunya Nut “Honey” Atherton raspberry, lemon gum, rosella. Native Snickers, sandalwood nut, saltbush caramel, macadamia nougat Emu egg tart, lemon gum and emu plum Kunzea cheesecake, Illawarra plum, mountain pepper Croc chocs Native thyme pated choux Crispy beet, Davidson plum, yoghurt Kelp fudge, sunrise lime Menu is subject to change. No dietaries available. |