Both informative and delicious, The Botanic Gardens Restaurant is hosting a series of specialist evenings paying homage to local produce in the best way they possibly could.

The Produce to Plate foodie experience begins tonight with a focus on Pomegranate, and a menu crafted around this seasonal, local ingredient, freshly cropped from the gardens themselves.

Guests can look forward to a delicious four-course dinner, with matched wines, whilst the Chef talks through the ingredients in detail, and providing a Q & A session those with a passion for seasonal cooking and sourcing produce locally.

The produce appreciation dinners will be held on the last Thursday of every month and give Foodies an insight to The Botanic Gardens Restaurant’s philosophy of sourcing produce locally where possible, even using ingredients grown in the Botanic Gardens, and only use what is in season to ensure the best tasting dishes.

Produce to Plate will showcase the following ingredients over the next few months:

  • Thursday, May 28 – Pomegranate
  • Thursday, June 25 – Chestnuts
  • Thursday, July 30 – Beetroot
  • Thursday, August 27 – Truffle (additional $20 per head)
  • Thursday, September 24 – Citrus
  • Thursday, October 29 – Rhubarb

Adults can book the Produce to Plate dinner for $95.00 per head, for four courses with matching wines. Guests booking a table of ten will receive a 10% saving. Guests booking two or more monthly dinner experiences will receive a 10% saving off all the Produce to Plate dinner events.*

Guests will be given VIP treatment;  welcomed at the Henry Lawson Gate and driven directly to the restaurant’s door. $5 from every booking will be donated to the Friends of the Garden.

To make a reservation, phone: 02 9241 2419 or email: enquiries@botanicrestaurant.com.au

 

If you are unable to make it this evening, don’t miss out by trying this recipe at home for yourself. Enjoy!

 

Carpaccio of Kingfish Recipe (w/ Pomegranate)

Carpaccio of kingfish, shaved fennel, plum, pomegranate, dill

Serves 5

Ingredients

500grams of filleted Hiramasa Kingfish

1 fennel

Seeds of 2 pomegranates

Extra virgin olive oil

Salt flakes

20grams of freeze dried plum – powdered

Dill

Method

Thinly slice the kingfish onto your plate of choice. Shave the fennel into ice water, dry and arrange on top. Scatter the pomegranate seeds onto the fennel then drizzle with olive oil and sprinkle with salt. To finish dust with plum powder and arrange dill tips as you desire.

 

*This offer applies to the Produce to Plate dinners only. T&Cs do apply; please contact our reservations team for terms and conditions.

 

About The Author

Sharing some of the best bits of the city. Lover of all things food and wine, plus the odd festival or three.

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