Discover the passion and precision of two celebrated culinary leaders — Wildflower Chef and Chef Jamie Musgrave of Restaurant Botanic.

Nestled within the lush 51 hectares of the Adelaide Botanic Garden, Restaurant Botanic is a culinary destination like no other. Under the stewardship of Chef Jamie Musgrave, the restaurant draws directly from its surroundings, crafting menus that are deeply grounded in native ingredients and rich with storytelling.

Over one night only, these visionary chefs unite to showcase a deeply rooted appreciation for Australian ingredients. Working alongside a team of chefs, foragers, and creatives — and in close partnership with producers who honour the land — they spotlight the likes of marron, finger limes, sandalwood nuts, and native spices. These ingredients are not treated as novelties, but as vital expressions of place and culture.

Sharing the same ethos as Wildflower, Restaurant Botanic offers a considered range of pairings and a curated cellar featuring exceptional domestic and international wines — alongside some seriously impressive cocktails. Expect a wine pairing experience that is both unexpected and unforgettable. Join us for an evening where country meets creativity, and every bite tells a uniquely Australian story.

Reserve your table now.

Recognised at the very highest level, Restaurant Botanic has received Chef Hat Awards from the Australian Good Food Guide (AGFG) for 2023, 2024, and 2025 — most recently achieving a remarkable rating of 19, the highest of any South Australian venue and the equivalent of Four Hats. These prestigious accolades are awarded by anonymous inspectors and reserved for the top one percent of restaurants in the country. Restaurant Botanic was also named Restaurant of the Year by Australian Gourmet Traveller in 2023, further cementing its place among Australia’s culinary elite.

Menu

Ebi shrimp
Pearl, bluefin Tuna, smoked eel, silky pear
Albrolhos Island scallop, Rosella, anise myrtle
Albany oyster, pepperberry, pickled cucumber

Sea snail, grosgrain caviar, sea greens
Shark Bay cuttlefish, charcuterie XO, pumpkin dashi

Pemberton Marron, bush tomato, crocodile
Forgotten carrot, Wagyu tallow, Scarlet prawn

Dhufish, desert lime, curry myrtle,
Kangaroo, Rosella, rainforest cherry, bunya nut

“Honey”

Atherton raspberry, lemon gum, Rosella
Native Snickers, sandalwood nut, saltbush caramel, macadamia nougat

Emu egg tart, lemon gum and emu plum
Kunzea cheesecake, Illawarra plum, mountain pepper
Croc chocs
Native thyme pâté à choux
Crispy beet, Davidson plum, yogurt
Kelp fudge, sunrise lime

Menu is subject to change.
No dietaries available.