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With plant-based trend picking up in the restaurant scene, The Botanic have done right by switching things up a bit and making vegan, vegetarian and gluten-free dishes like pressed tofu with Sichuan dressing, grilled king brown mushrooms and cashew nuts ($16) and burrata with butternut pumpkin ($15) the stars of the menu. But if you love you're meat, don't fuss too much. The plant-based dishes feature alongside free-range, organic meat and seafood offerings as well and dishes like the grilled squid with inked rice ($22) are a standout. Stay for desserts like Chendol pavlova ($12) and fruit-based cocktail selection (prices start from $18) that would definitely sweeten the experience at The Botanic.