Botanic House by Luke Nguyen

South East Asian flavours with native Australian ingredients. This beautiful pairing of cultures that blends ancient culinary traditions with modern techniques creates a truly unique and unforgettable dining experience.

Make a reservation

Bar menu

BITES

Dumpling Basket (4 pieces) $21

Singapore chilli spanner crab, prawn dumplings Wild mushroom dumplings vg, gf

Sambal chicken, leek Sui Mai gf

Seared Hokkaido scallops, Sichuan pepper & cashew nut crumble, crispy mint, pomegranate gf $12ea

Smoked Wagyu beef charcoal bao, sriracha mayo, cheese, picked vegetables, quail egg $14ea

MEDIUM

Tempura eggplant sticks, sesame seeds, cranberries, plum sauce vg $22

Palm heart, lotus root, snow pea sprouts, cabbage, pickled vegetables, Vietnamese herbs salad vg $23

Crispy battered chilli squid, crispy basil, lemon & mountain pepper dipping sauce $24

BBQ roasted duck, mixed leaves, Asian herbs, lemon & tamari dressing, peas garden salad $34

WRAP

Mushroom cabbage & corn spring rolls, lettuce, Asian herbs, pineapple dipping sauce (4pcs) vg $24

Banh Xeo (Vietnamese turmeric crepe), prawn, chorizo sausage, beansprout, lettuce, sweet fish sauce $30

SHARE

Caramelised salmon in claypot, warrigal green, bok choy, sesame rice crackers $58

Smoky char-grilled beef short ribs, cauliflower with rich & aromatic spicy satay sauce, mountain pepper gf $62

Wok tossed bok choy, lotus root, mixed mushroom with oyster sauce v, gf $20

SIDES

Mushroom fried rice v, gf 21

Jasmine rice gf 5

DESSERT PLATE

Mango pudding, coconut tapioca, Davidson plum & strawberry sorbet, fresh seasonal fruit gf $24

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Lunch

$105pp
Designed to share, minimum of 2 people

Matching Wines – $60pp

Amuse-Bouche
NV Perrier-Jouet ‘Blason Rose’, Champagne, FRA

Shared Snacks

Banh Khot with Fraser Isle spanner crab meat, pomegranate gf

Nem Nuong lemongrass pork, pickled vegetables, lettuce, lemon myrtle & tomato dipping sauce gf

2022 Gustavshof Riesling, Dittelshiem, Rheinhessen, GER

Shared Entrées

Banh Cuon soft rice noodles with tiger prawns, mushroom truffle, pork floss, tempura saltbush & seaweed

BBQ roasted duck, Asian herbs, mixed leaves, pea garden salad with a lemon and tamari dressing gf

2023 The Somm and The Winemaker ‘Skinny’ Blend, Orange, NSW

Shared Mains

Caramelised salmon, warrigal green, bok choy, sesame rice crackers gf

Smoky char-grilled beef short ribs, cauliflower with a rich & aromatic spicy satay sauce, mountain pepper gf

Jasmine Rice gf

2022 Casali Del Barone ‘150+1’ Barbera, Piedmont, ITA

Dessert

Mango pudding, coconut tapioca, Davidson plum & strawberry sorbet, fresh seasonal fruit gf

2022 Chateau Lapinesse Sauternes, FRA

Add Ons

Dumplings Basket with Luke’s dipping sauce (3 pieces) $19pp

Singapore chilli spanner crab & prawn gf

Wild mushroom v, vg, gf

Sambal chicken & leek Siu Mai

Seared Hokkaido scallops (2 pieces) $19pp

Sichuan pepper, cashew nut crumble, crispy mint & pomegranate gf

Matching NO-LO $45pp

French Bloom ‘Le Blanc’ Sparkling, FRA

Zeitgeist Non Alc Riesling, Rüdesheim, GER

NON 3 Toasted Cinnamon and Yuzu, VIC

Altina ‘Liberate’ Pepperberry Shiraz, AUS

NON 1 Salted Raspberry and Chamomile

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Dinner

$129pp
Designed to share, minimum of 2 people

Matching Wines – $60pp

Amuse-Bouche
NV Perrier-Jouet ‘Blason Rose’, Champagne, FRA

Shared Snacks

Seared Hokkaido scallops, Sichuan pepper & cashew nut crumble, crispy mint, pomegranate gf

Nem Nuong lemongrass pork, pickled vegetables, lettuce, lemon myrtle & tomato dipping sauce gf

Chef selection dumplings
2022 Gustavshof Riesling, Dittleshiem, Rheinhessen, GER

Shared Entrées

Banh Cuon soft rice noodles with tiger prawns,

mushroom truffle, pork floss, tempura saltbush & seaweed

BBQ roasted duck, Asian herbs, mixed leaves,

pea garden salad with a lemon and tamari dressing gf

2023 The Somm and The Winemaker ‘Skinny’ Blend, Orange, NSW

Shared Mains

Caramelised salmon, warrigal green, bok choy, sesame rice crackers g f

Smoky char-grilled beef short ribs, cauliflower with a rich & aromatic spicy satay sauce, mountain pepper gf

Jasmine Rice gf

2022 Casali del Barone ‘150+1’ Barbera, Piedmont, ITA

Dessert

Mango pudding, coconut tapioca, Davidson plum & strawberry sorbet, fresh seasonal fruit gf

2022 Chateau Lapinesse Sauternes, FRA

Add ons

Dumplings Basket with Luke’s dipping sauce (3 pieces) $19pp

Singapore chilli spanner crab & prawn gf

Wild mushroom v, vg, gf

Sambal chicken & leek Siu Mai

Seared Hokkaido scallops (2 pieces) $19pp

Sichuan pepper, cashew nut crumble, crispy mint & pomegranate lime gf

Matching NO-LO $45pp

French Bloom ‘Le Blanc’ Sparkling, FRA

Zeitgeist Non Alc Riesling, Rüdesheim, GER

NON 3 Toasted Cinnamon and Yuzu, VIC

Altina ‘Liberate’ Pepperberry Shiraz, AUS

NON 1 Salted Raspberry and Chamomile, VIC

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Weekend Brunch

BOTTOMLESS | WEEKENDS ONLY
Available from 9am

Brunch included traditional Vietnamese coffee with condensed milk

Mushroom, cabbage & corn spring rolls v, vg

Aunty 5’s rice cakes with pork floss and tiger prawns

Nem Nuong lemongrass pork, pickled vegetables, lettuce, lemon myrtle & tomato dipping sauce gf

–

Brunch + Non Alcoholic Spritz or Lyres Classico Sparkling $85PP

Brunch + Bandini Prosecco $95PP

Brunch + Mumm Marlborough Sparkling or Botanic Spritz $110PP

Brunch + GH Mumm Grand Cordon Champagne $140PP

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Beverage Menu

Matching Wines $60pp
NV Perrier-Jouët ‘Blason Rosé’, Champagne, FRA
2022 Gustavshof Riesling, Dittelsheim, Rheinhessen, GER
2023 The Somm and The Winemaker ‘Skinny’ Blend, Orange, NSW
2022 Casali del Barone ‘150+1’ Barbera, Piedmont, ITA
NV Valdespino ‘El Candado’ Pedro Ximénez, Jerez, ESP

Matching NO-LO $45pp
French Bloom ‘Le Blanc’ Sparkling, FRA
Zeitgeist Non Alc Riesling, Rüdesheim, GER
NON 3 Toasted Cinnamon and Yuzu, VIC
Altina ‘Liberate’ Pepperberry Shiraz, AUS
NON 1 Salted Raspberry and Chamomile, VIC

See attached of our complete beverage list

Kid's Menu

$45pp

Entrée

BBQ pork bun

Mushroom, cabbage & corn spring rolls,pineapple dipping sauce

Main

Caramelised salmon, warrigal green, bok choy, sesame rice crackers gf

Mushroom fried rice v, gf

Dessert

Kid’s ice cream & seasonal fruits

v: vegetarian | vg: vegan | gf: gluten free

Picnic Menu

$90
Picnic box for 2 people

Crunchy Vietnamese prawn crackers

Mushroom, cabbage & corn spring rolls v, vg 4 pieces

Nem Nuong lemongrass pork,pickled vegetables, lettuce, lemon myrtle & tomato dipping sauce 2 pieces

BBQ roasted duck, Asian herbs, mixed leaves, pea garden salad with a lemon and tamari dressing gf

Mango pudding, coconut tapioca, fresh seasonal fruit gf

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Luke Nguyen

Chef, restaurateur, TV presenter & former Master Chef judge Luke Nguyen brings over twenty years’ experience to his role as ambassador chef of Botanic House.

Born in Thailand and raised in Australia by Vietnamese parents and Chinese grandparents, The Botanic House menu is a celebration of Luke’s colourful heritage- marrying South East Asian flavours with native Australian ingredients.