New Autumn Menu
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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Happy Hour | Every Day | 4pm – 7pm | Main Bar
As the air turns crisp and the light softens, Autumn arrives with a quiet richness that finds its…
Events For many of our guests, Claudia needs little introduction. A familiar face at Botanical Hotel, she has…
ALL THIS LOVE2026/2027 Ring in the New Year in style at Botanical Hotel. Details Coming Soon!
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…
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…
Read More
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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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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