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Gallery

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'Millefeuille, poached nectarine, creme diplomat and rose.'
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New to the Restaurant Botanica menu: 'Lamb loin and breast, root vegetable gratin, garden peas, black garlic' Photo by Head Chef @chris_rhoney86
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Give the gift of delicious. --- It seems to creep up quicker every year doesn’t it? Yes, that’s right, that wonderful, exciting and very busy time of year is nearly upon us again. And along with all that busyness comes the joy (or struggle) of gift buying. With a @spicersretreats gift voucher, you can give an incredible experience to your friends and family. Gift vouchers can be used towards any Spicers Retreats experience – accommodation (such as @spicers.vineyards.estate, restaurant, day spa, cooking school classes and @scenicrimtrail guided luxury walks. Learn more at the link in bio.
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It's Australian Pollinator Week 🐝🍯 Now in its seventh year, Australian Pollinator Week is dedicated to raising awareness of the role of pollinators and encouraging people to contribute to habitats that foster pollinator populations, whether on a farm, in a community garden, in the backyard or on a balcony garden. Our Botanica Garden salad wouldn't be possible without the help of bees, and in fact, almost all food requires pollination somewhere along the way. If you spot a little winged critter in a striped sweater this week, and so long as you aren't allergic, give a nod in its direction to say thanks.
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Christmas Lunch at Restaurant Botanica --- Pictured: 'L’artisan extravagant triple cream brie, poached nectarine, walnut, brioche.' Here's a little teaser from the kitchen of what you can expect at @spicers.vinyeards.estate on Christmas Day. Check out the menu and booking portal at our link in bio.
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Your favourite drop awaits you under our pepper tree. Come and join us. Fun fact: Our Pepper Trees were planted when they started building on the Estate in 1998!
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Edible works of art straight from the kitchen. Left to right: ‘63oc little hill farm egg, jamon Serrano, watercress, hazelnut’ ‘Botanica garden salad, ricotta, zucchini, tomato, globe artichoke, broadbeans’
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Who doesn't love the intoxicating smell of fresh bread escaping from the kitchen first thing in the morning? The team at @restaurantbotanica are rolling their sleeves up, kneading, and baking fresh bread daily. What type of bread do you love?
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Welcome back! Head Chef Chris Rhoney and his team are enthusiastic to show off their brand new menu to you. Think fresh-baked sourdough, bagels and brioche; hand-rolled pasta; spring vegetables from the garden. We are open for dinner 7 days a week, and lunch every weekend from Friday to Sunday.
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This extremely photogenic Globe Artichoke will sit humbly alongside her green friends: zucchini and broad beans in the new 'Botanica Garden salad' (with lots of Ricotta cheese too). --- Check out our new menu on our website. Launching this Friday.
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Head Chef Chris Rhoney is busy preparing the new menu for the reopening of Restaurant Botanica on Friday 22 October. Our lucky locals will be among the first to have an exclusive taste. --- $85 for 3 courses. Open for dinner 7 days a week.
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One of our Commi chefs, Lizeth, pulls out a batch of freshly baked bagels the team have been practiced making in the lead up to next Friday’s reopening! That’s right, fresh bagels are coming to the menu 🥯😍
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Restaurant Botanica reopens on Friday 22 October! --- We're going to spend the next few days reminiscing on menus past in anticipation of the new menu Head Chef Chris Rhoney is currently working on. 📸 @what.hu.eats
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The team were able to get into the garden today to finally harvest all the broad beans! Would you look at the size of them?!
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Are you ready to gorge yourself on an Antipasto spread like this one with a lover, some friends or...by yourself? No judgment if you choose the latter.
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Throw back Thursday #tbt to last year when the grapes were swelling and getting ready for picking. As it slowly warms up, what are you most looking forward to in the months to come?
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Riverina beef sirloin, onion soubise, bone marrow, confit onion by Head Chef Chris Rhoney.
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Seared goldband snapper, diamond clams, peas, pickled fennel, prosciutto
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Wines waiting to be enjoyed @vindenwines @beckerwines @charteriswines
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'Myriam's Garden Pumpkins' from our very own pumpkin patch, as featured on our seasonal menu. Note: seasonal menu is subject to daily changes.
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555 Hermitage Rd
Pokolbin, New South Wales Part of the Spicers Retreats Collection
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