Hot Plates
Wagyu, Horseradish, Bush Tomato & Emu Egg Sauce
Restaurant Botanic
Restaurant Botanic offers a unique dining experience. Chef Justin James presents a wagyu dish featuring striploin or ribeye cooked on Japanese binchotan charcoal, brushed with bush tomato brown butter, and finished with a spice mix. Plated on juniper and smoked with green ants-covered Illawarra plum, the dish involves theatrics and technique, aiming to showcase the deliciousness of Australia's best produce and providing a memorable dining experience.