Michael Flemming, Head Chef
If you’ve ever had a perfectly seared scallop — golden on the outside, silky-sweet in the centre — you know it’s one of those small luxuries that’s hard to beat. At Botanical Hotel, we get excited about Abrolhos Island scallops when they’re in season.
You might not have heard of them (yet), but once you’ve tasted them, you won’t forget them. They are the hallmark of quality seafood and are prized for their sweet, clean flavour, along with their plump, firm yet tender texture. They taste like the ocean — clean, briny, and beautifully delicate.
The Abrolhos Islands are a remote cluster of islands off the coast of Western Australia. The area is as pristine as it gets, with cool, clean waters and strict sustainability measures that make it one of the most well-managed fisheries in the world. The cold currents and rich marine environment create perfect conditions for scallops to thrive — growing slowly and developing their signature flavour.
This year we are proud to serve Abrolhos Island scallops not just because they’re delicious (though that’s reason enough). We also love what they represent: sustainability, quality, and integrity in seafood.
We are showcasing this amazing seafood with as little intervention as possible. Aji Amarillo dressing is mixed through the scallop sashimi for a little kick and acidity, along with lardo for a touch of fatty goodness.
Abrolhos Island scallops are only available for a very limited time during their season and are at their best right now.
See you soon — and bring your appetite.
