Sydney has no shortage of sexy, low-lit restaurants – paired back venues following a tried-and-tested minimalist aesthetic. But if you’re looking for something different – a light-flooded, maximalist space where the food is just as exceptional (and entirely gluten-free) – we’ve got just the ticket.
Housed in a glass-fronted, plant-shrouded building on Sydney’s South Head peninsula, The Botanica Vaucluse opened its doors back in 2018, serving modern-Australian dishes in an ultra-femme, pink-hued setting flanked by award-winning gardens. This spring, the Insta-famous venue has announced a new direction – with co-head chefs from some of Sydney’s top kitchens (Quay and Bentley) curating a refreshed seasonal menu that’s entirely gluten-free.
Certified coeliac-friendly, the menu is an evolution of the venue’s signature style – with organic, locally sourced produce and playful techniques (decorative canapés arrive in curious wooden boxes, and sauces are served at your table with a masterful flourish).
When we visited for a sun-soaked springtime lunch, our hero dishes included the whipped tarama canapé (served on a rectangle of fried potato and crowned with trout roe), the creamy stracciatella with charred greens and leek oil, a divine serving of dry-aged duck crowned in a halo of blueberry and black tea sauce, and the wood-fired focaccia so fluffy it could easily convince any die-hard gluten-advocate.
While the venue has always focused on offering gluten-free menus, this evolution is a step closer to Sydney’s top high-end restaurants – offering elevated dining without a compromise.
“The Botanica is not changing, we’re just doing it better,” says co Head Chef Abby James. “With two chefs leading the kitchen, the philosophy stays the same, but the creativity and energy have doubled.”
For context, James cut her teeth at Quay and Jonah’s, joined The Botanica in 2023 and stepped into the Head Chef role in 2024. Born in Malaysia, she grew up with bold flavours shaped by her Chinese, Japanese, and Native Malaysian heritage. Her fine dining foundations at Quay were followed by a hands-on role at Marramarra Lodge on the Hawkesbury River, where working alongside local fishermen, oyster farmers, and the lodge’s vegetable garden deepened her appreciation for seasonal produce.
Thai Sams, the second of The Botanica’s co-head chefs, joined from Bentley Restaurant and Bar and has been with The Botanica since 2024. Born and raised in rural NSW, Sams grew up around the state’s farming community, and saw first-hand the hard work that goes into producing food, sharing his co-chef’s passion for good, local produce (many of the ingredients are sourced from the on-site garden). Together, Abby and Thai bring 28 years of combined fine dining experience to The Botanica, so it’s no surprise that the menu feels like something you’d enjoy with a view of the Opera House and a price-tag to match.
As one of Sydney’s only restaurants offering a completely gluten-free menu (and on-site spa), this is one to book when your coeliac bestie comes to visit. You can learn more and book over here.
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