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
WATCH THE RACES LIVE & LOUD Saturday November 8 Stakes Day marks the end of the Spring Racing…
Details coming soon! Register your interest below to receive details of our New Years Eve event the moment…
Caulfield Guineas - Saturday October 11Caulfield Social - Wednesday October 15Caulfield Cup - Saturday October 18 AFTER THE…
WATCH THE RACES LIVE & LOUD Saturday November 1 It's the day which marks the start of the…
Celebrate Christmas Day in Style at Botanical Hotel This Christmas, let us take care of every detail…
A FUN, STYLISH DAY OUT - OUR OAKS DAY LUNCH Thursday November 6 Grab your friends and get…
YOU'RE INVITED TO A TIMELESS TRADITION - OUR ANNUAL MELBOURNE CUP LUNCH Tuesday November 4 Enjoy an afternoon…
Check out the latest DJ lineup at Botanical Hotel—featuring some of Melbourne's hottest DJ's joining us for guest…
#MeetMeAtBotanical Join us every Thursday for one of Melbourne's best steak nights and enjoy O'Connor grain fed beef…
#MeetMeAtBotanical Everyday | 4pm - 7pm $12 Venetian Spritz$15 Negroni $17 Billecart-Salmon Brut $10 Sommelier Selected Wines $10 Carlton Draught and…
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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