The Adelaide Botanic gardens first opened to the public on October 4, 1857. 

Under the shade of the then youthful Moreton Bay Figs, a humble tea house was constructed to provide refreshment for its visitors. 

The familiar colonial shape of the Simpson kiosk building was erected in its place in 1906.

This storied space has now borne witness to over a century of horticultural and gastronomic history. 

Restaurant Botanic is the latest custodian, seamlessly blending respect for its heritage and continuing sense of purpose to its visitors in providing respite from the relentless beauty of its surroundings.

Opened in 2021 Restaurant Botanic embarked on an ambitious project to redefine the landscape of Australian fine dining. 

Nestled within the lush living museum of the 51-hectare gardens, this acclaimed establishment unveils a reimagined menu that pays homage to its verdant surroundings while pushing the boundaries of native ingredient profiles from across the continent. 

Recently appointed Executive Chef Jamie Musgrave is the latest to be charged with this worthy mission.

Musgrave, who cut his teeth at prestigious establishments like Rockpool Bar & Grill and Margaret River’s Vasse Felix, brings a wealth of experience and a profound respect for Australian produce and native ingredients to his new role. 

His time with the roving native food pop-up Fervor was particularly formative, offering him invaluable insights into First Nations culture and food gathering practices. 

This experience has clearly shaped Musgrave’s culinary philosophy which centres on showcasing the best of Australia’s artisanal producers and native ingredients. 

The new menu at Restaurant Botanic is a testament to Musgrave’s vision. 

While the surrounding gardens continue to serve as inspiration, the focus has broadened to encompass a wider array of native Australian flavours. 

Standout dishes include a masterfully prepared marron, grilled over rum and adorned with sea lettuce butter, and an innovative crocodile bone and cartilage rich chawanmushi that pushes the boundaries of the traditional Japanese custard.

What sets Musgrave and his team’s approach apart is his commitment to letting the quality of these unique ingredients speak for themselves. 

There’s a refreshing absence of hubris and culinary theatrics, replaced instead by a deep-seated respect for the produce and a desire to coax out its inherent flavours. 

This ethos extends to the restaurant’s beverage program, which features carefully curated pairings designed to complement a truly delicious dining experience. 

As Restaurant Botanic enters this new era, it stands poised to offer diners a truly immersive journey through Australia’s rich culinary landscape. 

Jamie Musgrave’s background has cultivated a culinary style that is deeply rooted in Australian terroir, respectful of indigenous food culture, and informed by classical techniques and global influences. 

This unique combination positions Restaurant Botanic once again to be the leading voice in the evolving narrative of Australian fine dining.

Find Restaurant Botanic at 170 Plane Tree Drive, Adelaide SA.