The Botanica Vaucluse has just changed what it means to ‘eat green’

Nestled in the quiet eastern suburb of Vaucluse is a restaurant offering unpretentious, ‘farm to fork’ produce, ethically and sustainably sourced from Jamberoo Valley, which is two hours south of Sydney. The executive chef at The Botanica Vaucluse, Perry Hill explains the philosophy behind his food has come about due to his long-time appreciation and interest in ethical and sustainable practices when it comes to sourcing local produce. And Hill’s love for quality, sustainable produce certainly shines through in his final product. The defining moment was when the first course came out and guests sitting at the table – who were minutes ago deep in conversation and laughing – suddenly went quiet. As they began to try a little tasting from each dish, heads started nodding with approval. But still no time for words. Entrees included slow roast butternut pumpkin, tahini, sunflower seeds with sumac; warm spanner crab salad, pomelo, lemon olive oil with plantain chips; and wagyu beef bresaola, pickled beetroot and horseradish. The combination of the creamy pumpkin and the tahini, coupled with the texture of the sunflower seeds is guaranteed to turn pumpkin-sceptics into lovers of this underrated vegetable. Moving onto mains, it was a spectacular feast of seared kingfish, grilled capsicum with romesco dressing; sweet potato gnocchi, soft goats cheese, pesto and baby leeks; roast dry aged lamb rump, smoked eggplant, rosemary with feta; and roast duck breast, radicchio, fennel and preserved orange salad. For one who tends to steer towards traditional dishes such as lamb, the sweet potato gnocchi blew… Read More