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One of the first things you notice when you step inside Botanic House is the outside. The reimagined restaurant in Sydney’s Royal Botanic Gardens – formerly known as Botanic Gardens Restaurant – has windows everywhere, and the verdant surrounds are calming.
What you see then is an intricate single-line drawing on the wall. It wraps and weaves its way around the room – even finding its way onto the cover of the menu.
Botanic House X Lightscape
The menu is less straightforward, a reflection of owner Luke Nguyen’s family history. The celebrity chef’s parents fled Vietnam in the ‘70s and lived in a refugee camp in Thailand (with the newborn Nguyen in tow) before coming to Australia. And his grandfather is Chinese. Those influences all combine for a genre-crossing collection of dishes.
There are hand-rolled crab-and-scallop dumplings; crispy barramundi with okra, tomatoes, beansprouts and a sour tamarind broth; Vietnamese coffee cake with soy-sauce ice-cream; and crisp-skin chicken that’s first poached in a master stock from Nguyen’s other restaurant, Red Lantern on Riley. Dishes are paired with wines, cocktails and loose-leaf teas.
There is a lemon myrtle tree Nguyen says you can smell when the breeze wafts into the kitchen. He decided to add it, and a few other natives, to his otherwise modern-Asian menu. You’ll find native finger lime with the seared yellow fin tuna, and tempura saltbush sprinkled over the grilled chicken thigh.
Das Kürzlich Restaurierte Tempered House In Den Royal Botanic Gardens, Kew , Kew Gardens, London, Großbritannien Stockfotografie
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