Botanic House by Luke Nguyen is offering a very impressive shared-tasting lunch menu for $99 per person until the end of August. The menu is a stunning symphony of flavours, colours and textures – with the venue offering one of Sydney’s most extraordinary backdrops, the Royal Botanic Garden. 

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The menu includes an amuse-bouche to start, followed by char-grilled chicken rice paper rolls and crispy battered chilli squid, perfectly complemented by the tang of karkalla and a zesty tom yum aioli. Shared entrees include the delicate balance of flavours in the green tea smoked duck breast, paired with pickled vegetables and crispy noodles as well as a refreshing grilled salmon salad. 

For mains, the five-spice beef short ribs and the buttery coral trout steamed in lotus leaf, salmon roe, ginger, spring onions, oyster & sesame sauce take centre stage. 

Pace yourself though, because you’re going to want to savour every spoonful of the finale – the sticky date tamarind pudding with coconut pandan sticky rice, miso butterscotch, vanilla ice cream and seasonal fruits. 

Chef Luke Nguyen’s philosophy is rooted in celebrating nature’s bounty. His dedication to using fresh, locally sourced ingredients shines through in every dish, ensuring that each bite is not only delicious but also a testament to sustainable and eco-conscious cooking practices. 

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The result is a menu that honours both the environment and the rich culinary traditions of Vietnam, infused with a distinctly Australian flair. It’s a treat for the eyes and the stomach!

  • What: Luke Nguyen’s $99pp tasting lunch menu 
  • When: Until the end of August 2024
  • Where: Botanic House, Sydney Royal Botanic Garden
  • Book your table here