The Botanica Vaucluse is redefining Sydney’s bottomless dining scene with a new seasonal menu led by co-head chefs Abby James (Quay, Jonah’s) and Thai Sams (Bentley Restaurant & Bar). Entirely gluten-free and grounded in farm-to-table freshness, the new offering takes the city’s favourite weekend ritual to refined new heights.
Set among lush, garden-filled dining rooms, guests can settle in for a long lunch that celebrates local produce and playful flavour. The menu blends light, bright dishes with richer, elegant plates — perfectly paired with flowing drinks and easy conversation.
Hero dishes include Stracciatella with charred greens and leek oil, Skull Island Tiger Prawns with creoja and shishito peppers, Glacier 51 Toothfish with buttermilk and smoked hock, and Magra Lamb with kombu, buttermilk, and pea blossom. Even the Wood-Fired Focaccia with whipped cultured butter showcases the chefs’ creative approach to gluten-free dining.
Abby’s Malaysian-Chinese-Japanese heritage brings boldness and colour to the menu, while Thai’s fine-dining discipline adds depth and precision. Together, they bring 28 years of combined experience and a shared respect for produce — a partnership that’s transforming The Botanica into one of Sydney’s most talked-about weekend destinations.
“The Botanica isn’t changing, we’re just doing it better,” says Abby. “With two chefs leading the kitchen, the creativity and energy have doubled.”
The Botanica Vaucluse now offers a refined, garden-to-table bottomless experience where every dish — and every drink — celebrates quality, connection, and a touch of indulgence.
