5 days in Adelaide, Australia- 5/17- 5/21/2024
Day 3-Restaurant Botanic-5/19/2024
Tonight we are celebrating Hoa's birthday at Restaurant Botanic that is tucked well inside the Adelaide Botanic Garden.
For the years leading up to mid-2024, Restaurant Botanic’s creative force in the kitchen was Justin James, a US-born chef raised in Michigan who brought experience from world-renowned kitchens such as Eleven Madison Park and Noma to Adelaide. Under his leadership the restaurant developed the bold, theatrical degustation that put it on the national radar, and was named Restaurant of the Year at the Gourmet Traveller Awards (2022), has been included on international discovery lists, and received accolades for its food-and-wine pairing experiences (including recognition at the Australia Wine List of the Year Awards). Those honors helped cement the restaurant’s reputation as one of Adelaide’s and Australia’s leading fine-dining destinations. With all its awards and its beautiful setting, this place feels perfect for tonight, a little hidden, a little special, and full of warmth. So here’s to Hoa, and to a memorable evening.”
Our taxi drove right past the entrance, and it wasn’t until the driver backed up and we saw the guard standing quietly at the gate that we realized the restaurant was hidden deep inside the garden.
Walking through the trees toward felt like stepping into another world peaceful, mysterious, and full of anticipation.
We walked along a quiet pathway surrounded by tall trees, their branches forming a canopy above us. Then, through the darkness, a soft golden light began to appear ahead.
As we moved closer, the light grew brighter, and the restaurant slowly revealed itself, a warm, glowing space nestled deep in the garden, almost like a hidden secret waiting to be found.
The restaurant was surrounded by trees and looks really inviting.
When we stepped inside, we saw the open counter where all the chefs were working behind it, moving with quiet focus and precision, filling the air with the scent of herbs and cooking.
The kitchen is led by Chef Justin James, who came from some of the world’s best kitchens and helped make Botanic one of Australia’s most celebrated dining experiences.
As we sat at our table, we could see all the chefs working behind the counter. Each one moved with quiet precision, focused, calm, and completely absorbed in their craft. It felt almost like watching a performance, every motion deliberate and graceful. In the center stood Justin James, guiding the flow of the kitchen with quiet authority.
Table set up.
 |
 |
Upon being seated, the waiter immediately presented us with a bowl and compressed white napkins to cleanse our hands, an elegant touch that began the meal.
Serving spoons.
 |
 |
We started the evening with some cocktails. Hoa ordered an old fashioned and I ordered a cocktail with Passion fruit.
Crab tart was delicate and beautifully presented in a thin, crisp shell filled with sweet, fresh crab meat and topped with subtle hints of citrus and herbs. When the crab tart arrived at the table, it looked like a little jewel, perfectly shaped, glistening under the soft light.
 |
 |
Each bite was light but full of flavor, the sweetness of the crab balanced by a gentle creaminess and a touch of acidity. It looked almost too perfect to eat, like a tiny piece of art, yet disappeared in just a few blissful bites.
 |
 |
A great start to our meal.
Next, we had the kangaroo tartare in a crispy tuile, a dish that was both surprising and beautifully crafted.
 |
 |
The meat was finely chopped and tender, with a deep, clean flavor that captured the essence of the Australian landscape. It was carefully seasoned, with chives and a hint of smokiness that gave it depth without overpowering the freshness of the meat. Served elegantly on the plate, it was rich yet light, and every bite felt balanced and precise, adventurous, but refined.
We were served a playful little bite, a radish lollipop paired with a small roll of green leaves beside it. The presentation was whimsical, almost like something from a garden in miniature.
 |
 |
The radish lollipop was crisp and cool, with a gentle peppery bite balanced by a smooth, slightly creamy center. The rolled greens added a fresh, earthy note that complemented it perfectly. Together, the two pieces felt like a refreshing pause in the meal, light, clever, and beautifully in tune with the garden setting around us.
 |
 |
Cheers! So far so good.
Small toast with saltbush was presented so beautifully that we almost didn’t want to touch it. The toast rested on a branch tied with rope, decorated with sprigs of saltbush leaves, looking like something freshly gathered from the wild. The toast itself was crisp and savory, infused with the gentle, salty aroma of the saltbush.
 |
 |
Saltbush is a native Australian plant that grows in the country’s dry inland regions. Its silvery-green leaves have a natural saltiness, like the taste of the sea carried on the wind. Instead of being sharp or briny, the flavor is soft and earthy, bringing a unique kind of seasoning that comes directly from the land. It’s one of those ingredients that feels distinctly Australian, humble yet full of character, and it made the dish both beautiful and deeply rooted in its place.
Empty plates after we are done savoring all the 4 dishes.
 |
 |
Hoa selected to have wine pairing with his meal so the first wine they served
was Ashes & Diamond, Blanc #4-2018 from Napa Valley. Ashes & Diamonds' Blanc
is a fully ripe and textured, yet bright, zesty and supremely age-worthy blend
of Sauvignon Blanc and Sémillon from three carefully-chosen vineyards in Napa
Valley’s Oak Knoll District and Yountville.
Sourdough bread
 |
 |
The sourdough bread came with butter and I don't remember what the green sauce is.
The next dish was a hamachi crudo, arranged in a perfect circular mound. On top, a thin layer of pear was laid so delicately it looked almost translucent, each slice overlapping like soft petals. Scattered over the pear were small, round-cut leaves, precise and symmetrical, adding a touch of green that made the whole dish look like a living piece of art.
The combination of the cool, silky fish and the crisp sweetness of the pear was refreshing and elegant, with every bite perfectly balanced between ocean and orchard.
 |
 |
The fish was so fresh that it smell like the Ocean and the Pear added a crisp sweetness and it was so refreshing.
 |
 |
The Florita 2014 by Jim Barry Wines, this micro-batch Riesling is made
from grapes hand-selected from individual rows. Its best fruit comes from
vines planted in shallow loamy soils and the vineyard has good air-drainage
which alleviates the risk of frost.
 |
 |
The next dish arrived in a rustic clay pot, its lid was gently lifted to release a fragrant cloud of steam that filled the air with earthy and marine notes.
The presentation enhanced the sensory moment, the cover lifted, the steam rising, the aroma greeting you before the spoon even touched the lips.
 |
 |
Inside was a silky, white soup, velvety and warm, with a delicate foam resting on the surface and a scattering of finely chopped green onion. It felt like a refined chowder: comforting, elegant and full of subtle flavor.
 |
 |
While waiting for the next course, I glanced over the kitchen and saw that Chef James presence anchored the team, confident but understated, and it was clear that every detail passing through that counter had his touch. Watching them work added another layer to the experience, reminding us that the beauty on each plate began right there, in that calm rhythm behind the counter.
 |
 |
Egly-Ouriet Champagne Grand Cru. I never heard of this Brand before.
Francis Egly is the fourth generation of the Egly family to make wines from their exceptionally located, old vine vineyards in the Grand Cru village of Ambonnay (home to some of the greatest Pinot Noir that can be found in all of Champagne), where he is considered the finest grower. By 2023, Grower Champagne was among the top Grower Champagne producers to gain significant champagne market share. It was described by Eater as "the wine-geekiest grower Champagne of all". It is also listed top five producer of Champagne by Andrew Jefford in the New France
Roasted Australian rock lobster served over wilted greens (likely warrigal greens, a native Australian spinach) and surrounded by a smooth carrot or pumpkin purée, finished with orange and shellfish oil.
 |
 |
The next course was truly striking, a roasted Australian lobster tail resting on a small bed of deep-green leaves, surrounded by a ring of silky, golden carrot purée. The purée was so smooth it looked like glass, and around it glowed a halo of orange oil that caught the light beautifully. The lobster was tender and slightly caramelized, its surface glistening with a buttery glaze. The greens underneath added a subtle earthiness, balancing the sweetness of the carrot and the richness of the shellfish. The presentation was perfectly circular, vibrant, refined, and full of warmth.
Toasted puff bread and Cray fish tartlets covered in shredded cucumber.
 |
 |
Marron is a premium Australian freshwater crayfish often featured on the menu for its rich, sweet flavor. Here is is served with shredded cucumber to provide crisp, a clean contrast to the richness of the Marron and the grilled bread.
 |
 |
Charles Mento, Voices of Angels -2010 Shiraz is a rich and deep wine with a softly perfumed nose that reflects the cool Mount Lofty Ranges in the Adelaide Hills.
Our last savory course was a beautifully presented A7 wagyu dish.
 |
 |
The beef was perfectly cooked, tender, rich, and full of deep flavor, served with a dark, glossy mole sauce that added a subtle smokiness and warmth.
On the side was a crisp, golden potato galette, its layers thin and delicate, each bite buttery and perfectly seasoned. The plate was balanced with a small side of fresh mixed salad and a smooth mayonnaise-style sauce that added a cool, creamy contrast.
The potato galette was golden, crispy, and so delicious!
 |
 |
It was an elegant finish to the savory part of the meal, comforting yet refined, bringing together texture, flavor, and presentation in perfect harmony.
 |
 |
The last pairing of the evening is a dessert wine, Royal Tokaji 5 Puttonyos Aszzu Blue label 2017 from Hungary.
This beloved Hungarian dessert wine is made using mostly grapes (Furmint variety) that are affected by a beneficial mold called Botrytis cinerea. In grapes, this mold is beneficial because it concentrates the grape’s sugars and adds distinctive aromas of ginger and saffron. Tokaji Aszú is a sensuous, satiny, smooth nectar with luscious layers of aromas and flavors: apricot jam, tangerine, honey, ginger and marzipan. There’s a delicate floral aspect on the nose, too. It’s a rich wine yet it feels silky on the tongue. All this flavor is balanced with perfect acidity and a heavenly lingering finish. It’s one of those wines that you never forget once you taste it.
What a gorgeous presentation!
 |
 |
The first dessert was absolutely stunning! A creation that looked almost like a tiny winter garden. It was served in a rustic brown bowl set over a bed of ice, with fresh green leaves arranged around it for a touch of natural beauty. Inside the bowl were frozen red grains, perhaps raspberries or another bright fruit, their shape slightly altered so they looked crystalline and delicate. Beneath the icy surface was a smooth, rich custard that added warmth and depth to the bright, tangy flavor of the fruit. The contrast between cold and creamy, rough and silky, made the dish both surprising and elegant — a beautiful play between texture and temperature.
 |
 |
The next dessert was simple in appearance but rich in flavor, a smooth custard served in a small bowl, with delicate brown specks floating on the surface. The specks looked like finely grated spices, adding both texture and aroma. The custard itself was silky and comforting, subtly sweet, with a flavor that lingered softly on the palate. It felt like a quiet moment in the progression of the meal, understated but beautifully made.
The final dessert was a true showpiece. It arrived in a striking bowl filled with smooth river rocks and pine needles, evoking the scent and stillness of the forest. Resting on top of the rocks was a small square that looked like tofu, though it wasn’t, its pale, creamy surface contrasted with the dark glisten of caviar delicately placed on top. The presentation was mesmerizing: natural, minimal, and deeply sensory. It brought together earth, sea, and craft in a single, perfect closing bite.
 |
 |
As the evening came to an end, we sat back for a moment, letting the last flavors linger.
 |
 |
During our dinner at Restaurant Botanic, Executive Chef Justin James generously came to our table to chat. He spoke briefly about his time at the world-renowned Eleven Madison Park, before sharing some unexpected personal news. He told us he was stepping down from Restaurant Botanic at the end of June, feeling that if he was going to work with such intensity, it was time to put that effort into launching his own vision. His new venture, Restaurant Aptos in the Adelaide Hills, is the result of that passion, a thrilling new chapter for one of Australia's top chefs and it’s no surprise that his new venture is one of Australia's most highly anticipated openings.
We thoroughly enjoyed the incredible dining experience and Chef Justin James's creative menu at Restaurant Botanic in May 2024; the food itself was outstanding. From the quiet walk through the trees to the final dish served on a bed of rocks and pine needles, the experience felt like a journey through nature, thoughtful, elegant, and deeply connected to its surroundings. Every course carried a sense of discovery, each presentation more poetic than the last. Watching the chefs work with such calm focus, tasting ingredients that spoke of Australia’s land and sea, and sharing it all for Hoa’s birthday made the night truly unforgettable. Restaurant Botanic wasn’t just a meal, it was a moment of stillness and wonder, perfectly framed by the garden itself.
However, we were quite disappointed that after informing the manager that we were celebrating Hoa's birthday, no special acknowledgement was made. Compounding this, the manager promised to email us a copy of the menu but never followed through, and our subsequent email request for the menu also went unanswered. While the food was exceptional, the lack of follow-up significantly detracted from our overall experience.
NEXT... Kangaroo Island in a day