restaurant-botanic---autumn-'25 - Flipbook - Page 1
AU T U M N 2 0 2 5
sunrise lime kombucha
saltbush seed, wattle seed and school shrimp
pearl meat, macadamia, silky pear, cobia and green tree ants
Kangaroo Island abalini, coastal greens, native thyme and gros grain caviar
crystal crab, sea urchin, native basil, golden kelp and crab head hot sauce
emu flat fillet, desert quandong, emu liver and warrigal leaf
cured emu, egg yolk emulsion and smoked eel
wattle seed — bush tomato — warrigal— geraldton wax
crocodile fat tortilla, Atherton almond, croc rib and saltbush
croc tongue and davidson plum
sunrise lime — bunya — illawarra plum — gooseberry— horseradish
Marron tartlette, bush tomato, ikura
Donnybrook marron, saltbush buds, bunya nut and green macadamia
scented emu bush — finger lime — eucalyptus — tea tree
juniper — karkalla — quandong— saltbush — sorrel
scented emu bush scroll
fermented yeast butter
juniper smoked kangaroo, horseradish, mole
lemon aspen leaf — tree marigold — davidson plum — rosehip— strawberry gum
Paroo kangaroo, its tail, rosella, roo morcilla and rainforest cherry
kakadu plum, gulbanyi and black tyrant ants
lemon myrtle — gulbanyi — native ginger — paperbark — thyme
rock samphire — native lemongrass — mountain pepper leaf
atherton raspberry, lemon gum and Geraldton wax
bees wax and pollen, wattleseed, muntrie and pepperleaf
eucalyptus leaf
lemon scented eucalyptus tart, emu plum and cinnamon myrtle sugar
peppermint gum pavlova, lemon verbena, passionfruit and mango
white kunzea, illawarra plum and pepperberry jelly
