Meet Our Team – Michael Flemming
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…
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Happy Hour | Every Day | 4pm – 7pm | Main Bar
Chef We’re delighted to introduce Chef Michael Flemming, whose career has seen him work under some of Australia’s…
Botanical Hotel has long been recognised for our dedication to provenance and care when it comes to steak.…
Su May Ng, OperationsChardonnay We can drink Chardonnay all year round, on any occasion - who needs a…
James Castelow, Senior Sous Chef This month we’re all about cime di rapa which is otherwise known as…
Assistant Sommelier For Kamiya Parekh, the world of wine didn't come from a textbook, but from a busy…
Michael Flemming, Head Chef If you’ve ever had a perfectly seared scallop — golden on the outside, silky-sweet…
Events For Chiara, hospitality started at the heart of her local community — a neighbourhood pizzeria where she…
James Reid, Bar ManagerLyre's American Malt Warming Up This Dry July with Lyre’s American Malt. As the Winter…
Blake Werner, Executive Chef There is nothing quite like the distinct aroma of a fresh truffle. It is…
Executive Chef Blake’s approach to food is shaped by a deep appreciation for classical technique and an unwavering…
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…
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“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…
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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,…
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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…
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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…
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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…
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