Salt tapas & bar reveals an exciting transformation with a refreshed concept, The Botanic.
Inspired by nature, The Botanic showcases an array of plant-based dishes with vegan, vegetarian and gluten-free plates receiving equal footing on its menu alongside free-range, organic meat and seafood offerings. A progressive sustainable, organic and biodynamic wine list as well as fruit-based cocktail selection enhances dining within a nature-inspired setting.
The Botanic was driven by guests’ desire for a more socially conscious approach to dining. An expression of terroir, the menu celebrates organic, free-range produce from the region. Dishes showcase the eclectic Asian flavours and Mediterranean inspirations, with a substantial vegan, vegetarian and gluten-free offering.
Like the former Salt tapas & bar, the restaurant aims to be accessible to all, celebrating relaxed, communal all-day dining with affordable shared plates. Guests will find the space transformed to reflect a colonial-inspired interior washed in light grays, greens and earthy browns with hanging plants and botanical features evoking an inspired greenhouse feel.
Taking the helm of The Botanic is Group Executive Chef Shannon Binnie, who is a protege of celebrity Chef-Restaurateur Luke Mangan, Mangan’s departure from the Salt brand facilitates a platform for him to revolutionise new experiences and create innovative dish combinations that draw inspiration from his Australian culinary culture as well as travels and learnings throughout Asia in the last decade.
“Being vegan myself, I have often struggled with the limitations of dining out. This was the starting point in creating our very own plant-based menu. The creations here are designed to be more substantial, fortified with nutrient dense superfoods, whole grains and punchy sauces and herb oils that pack intense flavours in every bite,” says Chef Binnie.
Expect free-range eggs from Japan and organic honey, vegetables and grass-fed meats from Australia sourced together with fresh produce hand selected from local market visits and farmers prominently expressed on the plates at The Botanic. Herbs from local Citizen Farm will also grace the dishes.
Diners will enjoy The Botanic’s vegetarian rendition of the Scotch Egg ($15++). Forgoing the traditional pork sausage, an organic free-range egg is encased in a delicious falafel and paired with refreshing tabouli, cucumber and yoghurt. Inspired by Chef Binnie’s travels to Indonesia, the Smoked Sambal Short Rib ($39++) is modernised, cooked with the classic American smokehouse techniques and balanced with fresh horseradish, caramelised shallots and padron peppers.
The Botanic reinvents an Australian classic with the Chendol Pavlova ($12++). This vegan version combines an eggless meringue made from chickpeas with coconut cream, jackfruit granita, harum manis mango and salted gula melaka.
The Botanic’s wine list reflects the team’s belief in a greater social and environmental corporate responsibility. Over 20 sustainable, biodynamic and organic wine labels from Australia, New Zealand, France, Italy, Spain and Portugal take pride of place on the menu. Sourced specifically to introduce diners to more environmentally conscious practices of wine production, noteworthy labels include the Cullen Red Moon from Cullen Winery, a certified biodynamic, carbon neutral and naturally powered vineyard in Margaret River.
Hand harvested during the penumbral lunar eclipse, the grapes are fermented naturally and basket pressed to French oak, producing a fruit driven wine of exceptional quality. In addition, The Botanic is proud to showcase PengWine, a Chilean brand committed to sustainable practices and building a better life for those in need. Proceeds from PengWine bottles go towards aiding education, medical support and clean drinking water for children and families in Asia and Africa.
In addition to wine, a selection of light, refreshing fruit-based cocktails and mocktails prove perfect for the social occasion. Guests will, in particular, enjoy The Botanic ($18++), a delicious house infused gin combined with lemongrass, fresh basil and lime juice. Bar bites are also available and include Oysters (at market price) with a local ginger flower dressing and a slow cooked Brisket Burger ($22++) with chipotle and slaw.
The Botanic proudly returns to the roots of nature, marking the next evolution in dining as it takes guests on a journey to discover food and drink that not only satiates the palate but also nourishes the soul.
