Meet The Botanica Vaucluse, a new food and lifestyle destination in Sydney’s Eastern Suburbs. Set amongst a lush fragrant oasis, The Botanica Vaucluse is a magical experience for the senses and home to a recently launched farm-to-fork restaurant, spa, and soon to open, café.

Inspired by its farm in Jamberoo Valley, The Botanica Vaucluse’s philosophy centres around a commitment to local growers and wholesome, seasonal ingredients. This is brought to life in all that is created at The Botanica, whether it is through the restaurant dishes, house-made gin, café produce, wellness experiences, or the whimsical copper archway by Charlie Albone, cascading with hanging succulents at the entrance.

The hero of The Botanica Vaucluse is a relaxed dining restaurant, nestled amongst fragrant herbs, citrus trees and strawberry bushes. Executive Chef Perry Hill sources the majority of his produce from the kitchen garden or Jamberoo Valley farm, a 65-acre property that uses organic and permaculture principles, two-hours south of Sydney in the Kiama Hinterlands. This produce is a recipe for creativity. One day, Hill might smoke salmon over Eucalyptus branches from the farm, the next he will pick native blood limes to spike tuna tartare.

In creating The Botanica Vaucluse menu, Hill focuses on three or four ingredients on a plate that represent a snapshot of the season. In autumn and winter, that equates to sweet potatoes for golden gnocchi, for example, or rhubarb plucked from Jamberoo for a simple tart. Baby gem lettuce, meanwhile, hits the grill before sidling up to Red Gate Farm quail, toasted almonds and figs drizzled with vin cotto. “We’re responding to the seasons in a really immediate and natural way,” he says. “We’re not overthinking or complicating things”.

Hill sources other Australian-grown produce from the esteemed Cook’s Co-Op in Sackville, along with pasture-raised ducks and O’Connor beef. Much of the citrus and herbs come straight from the kitchen garden, such as lavender, thyme lemon balm and beautiful edible flowers to infuse creams, dressings and oils. Complementing the food menu is a range of delicious drinks like the ‘Lemon Myrtle Gimlet’ with Coopers Gin and house-made Lemon Myrtle Syrup, and ‘Garden Grove Spritz’ with Maidenii Dry Vermouth, elderflower, Bress sparkling, cucumber, garden mint and frozen grape, served alongside natural, organic and biodynamic wines from varying Australian regions.

Neighbouring the restaurant is Sol Spa, offering a blissful escape from everyday life. After a wander through the gardens, guests enter the spa where the scent of lemongrass perfumes the air and organic spa tastings are full of fresh, organic flavours. Ancient relics, luscious plants and comforting throws accent the stunning space, while heavenly spa treatments by healing therapists reenergise the mind, body and soul.

Also joining The Botanica Vaucluse fold is Valley Farm Café, set to launch this July. Guests will be able to not only sample the farm fresh produce on the café menu, but find eggs, vegetables and artisanal products from Jamberoo Valley Farm available for purchase.

2 Laguna Street, Vaucluse