Our second and final night in Adelaide was at BOTANIC, aptly named as it sits in the magnificent Botanic Gardens of Adelaide and the team actually forages through the gardens for various ingredients and produces some of the most novel ingredients used for a meal that indeed impresses. Chef Justin James, who came over and chatted with us extensively at one point during out 4-1/2 hour journey, hails from Detroit and it's indeed a long story how he ended up in Adelaide! His team of Julius from Munich, Elle from the UK and Ruby & Chris(locals) were on top of everything for the 21+ course meal which actually included over 40 different dishes! Wine pairings were fabulous and since Will was not in the mood for booze, he chose the amazing Temperance Pairing. There is a huge open kitchen with a bar surrounding it for a view of the chefs all night. These guys often yell out like some kind of rugby team announcing something, but we never figured it out. The 15 or so tables are all surrounding the kitchen looking both ways as the entire pavilion is glass enclosed overlooking the gardens. Even the loo has bird sounds in it!
This oiled wheel works so well serving what we had to declare as the best meal indeed in Australia, and one of the top ten in the world!
I-Garden Flower and Green Ants was a bouquet of flowers with a marigold at the center over a parsley-water poached fuji apple that is fermented for 3 months with crunchy ants on top(Will, actually ate these in Queensland right from the tree and they have a very lime-y flavor indeed!). The apple had a blackened leathery flavor that was mild but unique.
II-Abalini from Port Lincoln(related to abalone), Botanic Curry Paste & leaf, Pickled Myrtle Buds had a punch and was as tender as could be--we have indeed found they know how to cook abalone here!
III-"Lick the Rock" features a rock coated with Wattle Seed & Celeriac Yogurt thst you actually lick off. It is here that the pairings also begin: Poire Authentqiue Normandy Cider from Eric Bordelet was fruit intense but not sweet while Will had Fuji Apple tea/juice were for courses III & IV.
IV-Rock Lobster was accompanied by a corn-husked "boat" filled with Corn Puree, Tarragon & Anise Myrtle that you dipped the lobster into. YUM!
V-Green Tomato was filled with Avocado & Tuna, Tomato gelee, Native Ginger and Atherton Almond and Mountain Pepper. For this and next course the wine was a 2022 Sauvignon Blanc Moonambel "Quartz Branco" from Latta in the Pyrenees of Victoria was an amazing wine that gets malolactic and lies treatment.
VI-Tomato & Lemon Aspen Broth was a deliciously rich unctuous soup that had toasted oak sticks in it.
VII-Raw Sharp Bay(Western Australia) Scallop covered in Salmon Roe/Foam with Seaweed & Samphire with Scallop Chips was another revelation as each dish was more impressive than the previous. This course and the next was paired with La Bastid Cosecha 2020 by Olivier Riviere, a Frenchman who makes his wine in Rioja from 70%Macabeo(Viura) and 30% Grenache Blanc with a creamy, rich mineral finish that shows off the terroir.
Will got a Shisho & Blackened Lime Kombucha!
VIII-Freshwater Northern Territory Croc Wrapped on a Branch with fermented honey garum(Tasmanian sea urchin bottarga), Geraldton Wax and Tree Green Ants(that lime!) was next was another tender novel meat served with Koshihkari super yeasty sake made in Melbourne and will got green tomato, strawberry gum, non-alcoholic sour beer!
IX-Tempura Perilla(miso-ish hibiscus) Leaves filled with Smoked Crocodile Rib & Sea Urchin was a sandwich with BBQ croc tempura and native finger lime also with the urhcin bottarga. Forget about any sandwich you have ever eaten--this WINS!
We say that alligator is like chicken, but croc is more like a meaty fish, but really has no comparison.Towels were provided after!
X-Kangaroo Chawanmushi, Native Cherry, Mango & Tarragon is the famous Korean custard on crack with flavors out of this world. This and the next course were paired with Fleurie Origines 2021 from Gregoire Hoppenot was a brilliant Beaujolais Gamay pairing. Will had a raspberry, wattle seed coffee that was quite sweet.
XI-Wagyu Glazed in Ants & Chilli on a hot rock was a load of fun with tender loin strips and all the condiments cooked on the rock with Japanese white oak and sorrell.
XII-School Prawns with pickled Kadaku Plum, Desert Lime, Oyster & Saltbush has us back with white wine in a Chenin Blanc 2022 old vine from Blewitt Springs in nearby Adelaide Hills/McLaren Vale. Will had apricot nectar with horseradish, pickled basil and seeds. School prawns are small shrimp that travel in giant schools, and these were served grilled in an oyster shell with a tomato/prawn hot sauce.
XIII-Marron(the local crayfish that is like a lobster) was cooked in Botanical leaves with Brown butter, Lemon Myrtle and Fermented Chilli Sauce and while Will got a Marigold Verjus that was sweet, I had the divine sparkling Deviation Road, 2018 Adelaide Hills which is 50% chard/50% pinot noir infused with botanicals from the garden and made exclusively for the restaurant and indeed this dish.
XIV-Saltbush Seed, Wattle Seed & Mountain Pepper Flatbread arrived next with
XV-Clam butter & clam jam for the bread
XVI-"one bite wonder" was Davidson Plum sorbet with Lemon Verbena with a casing or skin from the plum with mountain pepper that was quite leathery but fun.
XVII-was a super rich Bonito, cured Bush tomato, sunrise lime and Botanic reserve Beluga caviar that was paired with Tasmanian Freycinet 2021 sparkling while Will got Passionberry sherry that was sour, spicy and gingery!
XVIII- and 19 paired with Ngeringa 2021 Adelaide Hills "Iluma Vineyard" Syrah was smooth and delicious and with no acidity while Will had a Bunya Bloodline pine-roasted bitter orane/native thyme/beetroot drink.
XVIIIB-Juniper Smoked Emu was with fermented Apricot & macadamia, and this was served with four surrounding dishes:
A-Warrigal Green, Kangaroo Caramel, Emu Liver & roasted kelp
C-tender Kangaroo barely cooked with Camel Hump Lardo
D-Maitake Mushroom cooked medium rare with black garlic was very soy-tasting.
E-Illawrra Plum rolled in Ants and Coriander that had an intense lime flavor from those ants!
Another multi-course arrived:
XIX-A-Mt. Gamba Muntari Sorbet & plum Granita with hint of native basil & hibiscus leaf
B-Jasmine with Strawberry Gum and a Bundle of Flowers(spoon)
C-Garden Tea and Graden Vodka drinks were paired as an herbal palate cleanser
XX-Fallen Bunya Branches were roasted with Native Thyme & Wattle Seed
Lemaro Amare with caramelized lemon was for me and a Brulle bitter lemon for Will and I got the yummy Disznoko Takaji 2019 Late Harvest
XXI was a multitude of desserts:
A-Chocolate Covered Lemon Balm with Botanic Seed
B-Shitake Fudge with dried pickled mushroom--WAS THIS WEIRD
C-Kangaroo tendon with salted koji(caramel)
D-Quandong(local stone fruit) Brulee that was our fave dessert
E-Duck Egg & Blood Lime--a vanilla-like drink from the egg
F-the whole Finger Lime--cooked 7 hours with yogurt and quite bitter-limey
That's all folks and yes all the photos are on FB.
This definitely rates and one of the most unique and wonderful meals EVER!!
Bravo to the entire team!!
