Donovan Cooke’s Est Est Est Pithivier of Slippery Jack and Pine Mushrooms Recipe
Est Est Est helped shape a defining era of Melbourne dining, and ahead of our Est Est Est 30 Years On dinner, Donovan Cooke opens…
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Happy Hour | Every Day | 4pm – 7pm | Main Bar
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…
Katarina Lange, Head SommelierGrenache Being Winter, but having some great days of sunshine, I enjoy the versatile varietal…
Est Est Est helped shape a defining era of Melbourne dining, and ahead of our Est Est Est 30 Years On dinner, Donovan Cooke opens…
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As the air turns crisp and the light softens, Autumn arrives with a quiet richness that finds its way onto every plate. This is the…
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For many of our guests, Claudia needs little introduction. A familiar face at Botanical Hotel, she has spent years welcoming guests, coordinating celebrations, and helping…
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ALL THIS LOVE2026/2027 Ring in the New Year in style at Botanical Hotel. Details Coming Soon!
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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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