The Garden Dining Room That Does Everything Right
There are restaurants that feed you, and then there are restaurants that make you forget everything else. The Botanica Vaucluse is firmly the latter. Tucked into the leafy quiet of Laguna Street complex in Vaucluse, this garden framed sanctuary does something rare: it makes every single dish feel like it was made specifically for you.
The space was brought to life by globally awarded designer Evette Moran, featuring custom wallpaper, luxurious textures, tranquil tones and flourishing gardens. It is elegant without being stiff, relaxed without being casual. Exactly the kind of room where a long lunch becomes an afternoon, and an afternoon becomes an event. Between courses, guests are invited to meander through the sensory garden with its fragrant herbs, flowers, citrus trees, strawberry and blueberry bushes and many other edible delights. It works just as well for a romantic dinner as it does for a group celebration. The service matches the room: warm, knowledgeable and genuinely attentive without hovering. You will not want to leave.
 The BioHax Clean Plate ReviewÂ
Two Quay and Bentley alumni walked into Vaucluse. Abby James (ex Quay) and Thai Sams (ex Bentley) decided to cook the kind of food that makes people book return visits before they have finished their entrée. Every dish that landed on the table was a study in balance: bold enough to make you sit up, refined enough to make you slow down. The flavours were extraordinary. Layered, considered and utterly delicious.
We ate our way through the menu. Whipped tarama with potato and trout roe, woodfired focaccia (gluten free and genuinely excellent), stracciatella with charred greens and leek oil, beef tartare with cured yolk and russet potato, kingfish with sunrise lime and shiso, Skull Island tiger prawns with creoja and shishito peppers, dry aged duck with blueberry, pickled beetroot and black tea, Kinross station lamb with buttermilk, kombu and pea blossom, and sides of fries with confit garlic aioli and broccolini with mojo verde, capsicum and smoked almond.Â
The standout? The whipped tarama with potato and trout roe. It sounds simple, it looks elegant, and it tastes like something you will still be thinking about three days later. The kind of dish that makes you understand why people move for a restaurant.
For our wellness community, this place is a rare and genuine find. The entire menu is 100% gluten free and coeliac certified. The produce is organic and locally sourced. Everything is cooked in olive oil, not seed oil. There are strong vegan and vegetarian options throughout. You do not have to compromise a single thing. Not on dietary needs, not on the quality of the experience, not on the food itself.
The verdict: one of Sydney's most exciting dining rooms right now and arguably the best gluten free fine dining experience in the city. Book it for a special occasion, a long lunch, or simply because you deserve it.
Why It Stands Apart
- 100% gluten free, coeliac friendly kitchen. Formally audited and certified by Coeliac Australia
- Organic produce sourced from local and regional growers and farmers
- Cooked in olive oil, not seed oils
- Farm to plate philosophy with an on site kitchen garden providing seasonal herbs, vegetables and fruit
- Sustainably sourced seafood and free range meats
- Vegan and vegetarian options available across all menus
- Fully licensed. No BYO
During Coeliac Awareness Week (13 to 20 March), The Botanica will donate $1 from every slice of house made focaccia sold to support the coeliac community.
The Garden Next Door
Before anything reaches your plate, it grows here. The Botanica's onsite market garden sits within the same complex, a working patch of rhubarb, herbs, leafy greens, papaya and seasonal vegetables tended and harvested for the kitchen. Wander through it between courses and you will understand why the food tastes the way it does.
And then there is the pond. Koi gliding beneath lily pads, a turtle sunbaking on the rocks without a care in the world. It is the kind of detail that makes you forget you are in Sydney's Eastern Suburbs and feel, for a moment, like you are somewhere entirely else. Kids love it. Adults do too, they just pretend to be less excited about it.
The Coeliac Australia Certification ✅
The Botanica Vaucluse has successfully completed the Coeliac Australia certification audit, making it one of the very few high end Sydney venues formally audited to this level of compliance. At a time when "gluten friendly" is often loosely defined, The Botanica stands as a case study in how fine dining can meet stringent dietary standards without compromise.
To mark Coeliac Awareness Week (13 to 20 March 2026), the venue will donate $1 from every slice of its house made focaccia sold to support the coeliac community.
The Team
- Head Chefs: Abby James (ex Quay) and Thai Sams (ex Bentley). Over 28 years of combined fine dining experience
- Restaurant Manager: Sara Paganelli
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Design and Conceptualisation: Evette Moran (globally awarded designer)
The Produce Partners
Newcastle Greens: Small producer specialising in herbs, leafy greens, edible flowers and vegetables grown to chef specifications.
Urban Green Sydney: First commercial indoor farm in Barangaroo. Micro and baby greens, compostable packaging, bicycle deliveries.
Cummins Seafood: Sustainable, ethically farmed Australian seafood led by Jan Cummins.
Appellation Oysters: Finest oysters from Tweed River to the southern border.
Kinross Lamb: Pasture fed, hormone free lamb from Billabong Creek sheep station.
Wholegreen Bakery: Award winning, coeliac accredited products by Cherie Lyden, Coeliac Australia ambassador.
Location
Address: 2 Laguna Street, Vaucluse NSW 2030 Phone: 02 9073 7945
Email: info@thebotanicavaucluse.com.au
Instagram: @thebotanica.vaucluse
Website: thebotanicavaucluse.com.au
Open Times
Monday to Thursday: Closed
Breakfast: Friday to Sunday, 9:00am to 11:00am
Lunch: Friday only, 12:00pm to 2:30pm
Dinner: Saturday only, 5:30pm to 9:30pm
Breakfast
- Black forest pancake, macerated cherries, mascarpone NF $26
- Harissa shakshuka, black olive, morcilla, cavolo nero NF $28
- Spanner crab omelette, fermented chilli, crispy onions DF NF $26
- Granola, acai, cocoa nib, berries VE $18
The OGs:
- Eggs your way V NF. Mushrooms, hash brown, organic tomatoes, avocado salsa, grilled halloumi $29
- Eggs your way NF. Free range bacon, chorizo, roasted field mushroom, hash brown, organic tomatoes, avocado salsa $32
Sides: Smashed avocado $5, free range bacon $6, mushrooms $7, extra toast $3, house smoked salmon $8, grilled halloumi $6, extra egg $4, hash brown $4, chargrilled chorizo $6, blistered tomatoes $6, wilted greens $6
Coffee And Drinks
- Espresso / Double Espresso $5 / $5.50
- Cappuccino, Flat White, Latte, Long Black $6
- Macchiato, Piccolo, Mocha $7.50
- Callebaut Belgium Hot Chocolate (dark, milk and white) $7
- Iced Chocolate $7.50
- Extra shot $0.75. Syrups $0.75. Alternate milks $1. Vanilla ice cream $1
Specialty:
- Pink Betty (beetroot, ginger, cardamom, vanilla) $7
- Blue Matcha (butterfly pea flower, coconut sugar, ginger) $7
- Prana Sticky Chai Latte $6.50
- Chai Latte, Matcha Latte $6
- Iced Matcha $7.50
Juice:
- Freshly squeezed orange or watermelon juice $11
- Build your own: orange, watermelon, pineapple, apple, carrot, kale, lime, celery, ginger, kiwi, mint $13
Tea: Organic loose leaf by Byron Bay Tea Company. English Breakfast, Earl Grey, Sencha Green, Chai, Peppermint, Chamomile, Ginger Lemongrass, Dandelion $6
Set Breakfast
2 courses plus tea or coffee, $55 per head.
To start: Toasted granola, coconut mousse, berry compote. Main (choose one): Poached eggs and avocado on sourdough with dukkah, or burnt pear and ricotta pancake with butterscotch and hazelnut praline. Additional side: Smashed avocado $5
A La Carte
Appellation Oysters: Natural $7 each, half dozen $40, dozen $80. Grapefruit granita, purple tenella $9.50 each, half dozen $50, dozen $95.
Snacks:
- Woodfired focaccia DF GF $7.50 per person
- Warm marinated toolunka olives DF NF $12
- Mooloolaba prawn toast, fermented chilli, sesame DF NF $8 each
- Mushroom skewer, miso, nori NF VE $7 each
- Chicken parfait, port, lapsang tea NF $7.50 each
- Whipped tarama, potato, trout roe NF $7 each
Entrée:
- Stracciatella, charred greens, leek oil NF $18
- Beef tartare, cured yolk, russet potato DF NF $29
- Kingfish, sunrise lime, shiso NF $28
- Koshihikari risotto, green garlic, soubise sauce NF VE $25
- Skull Island tiger prawns, creoja, shishito peppers DF NF $29
- Southern calamari, wakame, sunflower, irigoma oil DF NF $28
Main:
- Glacier 51 toothfish, buttermilk, smoked hock NF $75
- Kinross station lamb cutlets, buttermilk, kombu, pea blossom NF $51
- Wagyu, bone marrow, saltbush NF $52
- Dry aged duck, blueberry, pickled beetroot, black tea DF NF $52
- Potato gnocchi, roast zucchini, fioretti, dukkah VE $40
Sides:
- Fries, rosemary salt, confit garlic aioli NF VE $15
- Broccolini, mojo verde, capsicum, smoked almond VE $18
- Wild rocket, white balsamic, aged parmesan NF $16
Dessert:
- White peach, champagne, macadamia $22
- Pannacotta, Jerusalem artichoke, burnt honey $20
- Apple tarte tatin, fig caramel, Le Dauphine brie $22
- Daily selection of Australian and European cheeses $12 for one, $36 for three
Set Menu
2 courses $99 per head. 3 courses $119 per head.
To start: Wholegreen Bakery sourdough, whipped cultured butter.
Entrée (alternate drop):
- Kingfish, sunrise lime, shiso DF NF
- Beef tartare, cured yolk, russet potato DF NF
Main (choose one):
- Wagyu, popped corn, celeriac, muscatel jus DF
- Blue Eye Cod, buttermilk, smoked hock NF
- Potato gnocchi, roast zucchini, fioretti, dukkah VE
Sides (shared): Fries, rosemary salt, confit garlic aioli VE NF. Wild rocket, white balsamic, aged parmesan NF.
Dessert (choose one):
- Koshihikari rice pudding, coconut, kaffir lime, pandan
- Chocolate crémeux, chestnut, wattleseed, prune
Bottomless Brunch
Bottomless Brunch
Experience one of Sydney's most extraordinary bottomless brunch settings. The Botanica Vaucluse sits in an enchanting open air garden in Vaucluse, surrounded by lush greenery, botanical interiors and opulent detail. This is not your average Sunday session.
The menu is seasonal and chef curated, a three course sharing spread designed to be lingered over. To start, warm marinated toolunka olives, woodfired focaccia and stracciatella with charred greens and leek oil. For mains, Bannockburn chicken with cannellini bean and chimichurri, fries, and wild rocket with white balsamic and aged parmesan. Finish with pannacotta, Jerusalem artichoke and burnt honey for an additional $8 per person. Menu subject to change.
The drinks are the other thing. Choose from four packages running two full hours, from a non alcoholic mocktail spread to Prosecco, handcrafted botanical cocktails and a premium tier featuring Champagne and signature cocktails. The wine list leans heavily into organic and thoughtfully sourced drops, because of course it does.
Whether you are celebrating a birthday, engagement, hens party or simply making the most of a Sunday, this is the room for it.
Bottomless brunch starts from $84pp.
- Non Alcoholic $84pp. Mocktails, juice, soft drinks, tea and coffee
- Standard $95pp. Prosecco, wine, beer and cider (rotating house selection)
- Cocktail $129pp. Signature cocktails, classic cocktails, wine, beer and cider
- Premium $145pp. Champagne, signature cocktails, classic cocktails, wine, beer and cider
Book your table at thebotanicavaucluse.com.au
18+ only. The Botanica Vaucluse supports the responsible service of alcohol. Please drink responsibly.
Drinks packages:
- Non Alcoholic $84pp. Mocktails, juice, soft drinks, tea and coffee
- Standard $95pp. Prosecco, wine, beer and cider (rotating house selection)
- Cocktail $129pp. Signature cocktails, classic cocktails, wine, beer and cider
- Premium $145pp. Champagne, signature cocktails, classic cocktails, wine, beer and cider
Express Lunch
Fridays only. 2 courses $65 per head. Ring ahead and your order will be ready within 15 minutes.
Entrée (choose one):
- Kingfish, sunrise lime, shiso NF
- Beef tartare, cured yolk, russet crisps DF NF
Main (choose one):
- Jack's Creek Sirloin, green peppercorn NF
- Tempura Murray Cod, wakame, gribiche NF
Sides (shared): Fries, rosemary salt, confit garlic aioli VE NF. Wild rocket, white balsamic, aged parmesan NF.
Add two hours of bottomless drinks:
- Non Alcoholic $84pp. Mocktails, fresh juice, soft drinks, tea and coffee
- Standard $95pp. Prosecco, wine, beer and cider (rotating house selection)
- Cocktail $129pp. Daiquiri, Margarita, Lychee Rose Martini, Aperol Spritz
- Premium $145pp. Laurent Perrier La Cuvée Brut NV, Minuty M Côtes de Provence Rosé (FRA)
Kids Eat Free
Kids eat free on Fridays after 12pm and Saturdays after 5pm with the purchase of any adult main. Up to two kids meals per family.
- Available for children under 12
- Dine in only
- Subject to conditions
- Valid until 31 August 2026
Kids breakfast: Scrambled eggs with avocado $12, scrambled eggs with bacon $12, kids pancake stack with burnt honey butterscotch $14. Add hashbrown $3 or vanilla ice cream $3.
Kids lunch and dinner: Crumbed chicken $18, battered fish $18, steak $18. All served with chips and salad. Dessert: vanilla ice cream $5.
Functions And Events
Nestled in the heart of the Eastern Suburbs, The Botanica Vaucluse is one of Sydney's most distinctive function venues. The space combines indoor elegance with open air garden dining, flooded with natural light, hanging plants and lush greenery including lime trees, blueberry bushes and strawberry plants.
Menus are fully tailored. Guests can choose elegant a la carte dining or curated group menus paired with premium beverage packages. The venue is suitable for events ranging from an intimate lunch to a full venue hire.
Capacity:
- Up to 120 guests for an indoor seated event
- Up to 200 guests combining indoor and outdoor spaces
- Intimate dining for up to 60 guests
Occasions hosted:
- Weddings, micro weddings, ceremonies and receptions
- Bridal showers and hens parties
- Baby showers
- Milestone birthdays, engagements and anniversaries
- Corporate lunches, client dinners and team events
- Fashion and media events, product launches
Private dining rooms are available for smaller gatherings alongside semi private areas and full venue hire. All dietary requirements including coeliac, gluten free, vegetarian and vegan are accommodated when communicated at enquiry stage. For function enquiries contact info@thebotanicavaucluse.com.au with your preferred date, estimated guest count, event type and dietary requirements.
The Botanica x Sol Spa
Available Friday to Sunday. Begin with a one hour signature treatment at Sol Spa, then wander through the lush gardens to The Botanica for a seasonal three course dinner. Sol Spa was crowned Best Spa in Australia and Asia at the 2024 Australian Spa and Wellness Awards. Set amidst lush gardens, the retreat combines ancient healing rituals and nature's botanicals with cutting edge technology. Lemongrass scented air, calming essential oils and air purifying plants set the tone from arrival.
The signature massage is a restorative full body experience combining traditional Oriental and Swedish techniques to release tension, improve circulation and restore balance. Designed to leave guests feeling deeply relaxed and reconnected in mind, body and spirit.
Treatments also include advanced non invasive body treatments: EMSELLA and EMSCULPT NEO, designed to sculpt and tone without physical effort.
Package: $250 per person. Includes one hour Sol Spa signature massage plus three course dining at The Botanica.
Bookings: info@thebotanicavaucluse.com.au.
* Subject to change
Three course sample menu (subject to change): Wholegreen Bakery sourdough with whipped cultured butter to start. Entrée alternate drop of kingfish with sunrise lime and shiso, or beef tartare with cured yolk and russet potato. Main choice of wagyu with popped corn, celeriac and muscatel jus, Blue Eye Cod with buttermilk and smoked hock, or potato gnocchi with roast zucchini, fioretti and dukkah. Shared sides of fries and wild rocket. Dessert choice of Koshihikari rice pudding with coconut, kaffir lime and pandan, or lamington with strawberry hibiscus and jersey milk.
Book A Table
Online reservations: Available via the website or by calling reception directly. Groups of 16 or more: Contact via the Functions Enquiry form on the website. Phone: 02 9073 7945 Email: info@thebotanicavaucluse.com.au
Reservations:Â thebotanicavaucluse.com.au
10% weekend surcharge. 15% public holiday surcharge. 1.5% credit card fee. Maximum two credit cards per table. No split bills. 10% service charge for groups of five or more.
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