With his new chapter underway at Botanical Hotel, Michael brings a wealth of experience from some of Australia’s most respected kitchens, strengthening the team’s commitment to provenance, fire, and seasonal flavour.

“Guests are more engaged, especially on grass versus grain: there’s a lot more awareness around pasture and provenance,” says Yanni. “There isn’t a place worth your time that doesn’t list provenance. Sharing knowledge builds trust, which then plays into trying new things.”

I will never say no to a glass of Ruinart Blanc de Blancs when I sit down. In terms of sharing a bottle with guests, the 2019 Domaine Theirry Laffey Les Vaillons is my pick as it proudly displays the characteristics of a 1er Cru Chablis spectacularly.

Cime di rapa is seasonal, bold, and impossible to ignore — just the way we like it. We invite you to try it while it’s featured on our menu.

For Kamiya Parekh, the world of wine didn’t come from a textbook, but from a busy dining room. While studying marketing, she began working casually at Rosetta Ristorante, where she found herself drawn to the energy of hospitality. That spark grew and wine became more than a passing interest.

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.