DESCRIPTION
Nestled within the garden’s leafy surrounds, Botanic House offers views across the cascading floral displays, glimpses of Sydney Harbour to the city skyline and beyond.
Indulge in your five senses in a 11- course shared style modern Asian-inspired menu curated by renowned chef Luke Nguyen.
Challenge your palate and partake on a culinary journey that champions the use of native ingredients with fresh Australian produce in a modern twist of Australian cuisine
Compliment the journey with your choice of a bottle of premium wine selections that fully compliments the journey.
Stop At:
• Royal Botanic Garden Sydney, Mrs Macquaries Rd, Sydney, New South Wales 2000 Australia
Sample Menu
• Course 1 – Amuse Bouche specially to start your culinary journey
• Course 2 – Seared Canadian scallops with Sichuan pepper, cashew nut crumble, crispy mint, and finger lime (gf)
• Course 3 – Tempura eggplant sticks, sesame seeds, cranberries, and plum sauce (v, vg)
• Course 4 – Asian tuna tartare with roasted rice, cucumber, lettuce, and sawtooth coriander (gf)
• Course 5 – Green papaya salad with master stock pork belly, tiger prawn, tempura saltbush, and Vietnamese herbs (gf)
• Course 6 – Fried fish fillet served with Vietnamese caramel sauce, karkalla, cauliflower, tomatoes, and local sesame rice crackers (gf)
• Course 7 & 8 – Free range Peppe’s BBQ Roasted duck with ginger orange sauce (gf)
Jasmine rice
• Course 9 – Organic banana fritter, palm sugar caramel, tapioca sauce and Vietnamese coffee cake, grass jelly served with black sesame ice cream
