Escape to WOMADelaide’s refined dining destination and experience a showcase of Australia’s native ingredients and botanical richness at Australia’s Native Table: A Botanic Collaboration at Sanctuary Restaurant, from 7-10 March 2025.
With views across the lush Botanic Park/Tainmuntilla and Adelaide’s Zoo, guests will enjoy shared plates featuring locally sourced ingredients and bold native flavours – such as pepperberry-rubbed eye fillet, and bunya nut – paired with exceptional wine, and finished with a distinctly Australian dessert and petit four.
This exclusive event brings together the exceptional talents of the award-winning Restaurant Botanic (named Best Restaurant – CBD at 2025 ADM Awards), Botanic Lodge, and Blanco Horner Catering.
Passionate about blending seasonal and locally sourced ingredients with curated wine pairings, Jamie Musgrave (Restaurant Botanic) is joined by Tom Tilbury (Botanic Lodge), whose commitment to sustainability and ethical sourcing is reflected in every dish, and Jack Bird (Blanco Horner Catering), an industry innovator known for his dedication to high-quality, unique dining experiences.
Jack Bird – Executive Chef, Blanco Horner Catering Jack brings his expertise and dedication to sustainable practices into every dish, creating restaurant-quality cuisine for Australia’s premier events. Known as a leader in the hospitality industry, his innovative seasonal creations capture balanced flavours that beautifully reflect the essence of Australian cuisine.
Jamie Musgrave – Executive Chef, Restaurant Botanic As Executive Chef at Restaurant Botanic , Jamie Musgrave combines culinary innovation with a profound respect for the land, earning him national acclaim. His years spent cooking in remote locations with native food pop-ups allowed him to deeply immerse himself in First Nations culture, foraging native ingredients and bringing a uniquely authentic perspective to his celebrated cuisine.
Tom Tilbury – Head Chef, Botanic Lodge Hailing from McLaren Vale, Tom Tilbury infuses each dish with a profound connection to foraging, farming, and fishing. His unwavering commitment to ethically harvested, sustainable produce has led him to cultivate strong partnerships with South Australia’s premier producers, allowing his menus to celebrate the best of the region’s ingredients.
Bookings are essential, as space is limited – Visitors must also have a ticket to WOMADelaide on the day of your booking to dine at the Australia’s Native Table: A Botanic Collaboration.
