Spring and culinary brilliance is in full bloom at The Botanica Vaucluse, with a new gluten-free menu available from Friday 3 October, 2025. The popular Eastern Suburbs venue has stepped into a new chapter with two head chefs sharing the kitchen. Abby James (whose career includes time at Quay and Jonah’s) and Thai Sams (formerly of Bentley Restaurant & Bar) have joined forces to create this impressive seasonal offering.
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It’s a bold move in Sydney’s dining scene, where gluten-free menus at this level are still a rarity. The Botanica has committed to the philosophy from the beginning, and the new menu continues to evolve within that framework.
The hero dishes highlight the chefs’ complementary strengths: Stracciatella with charred greens and leek oil; Skull Island tiger prawns with creoja and shishito peppers; Glacier 51 toothfish with buttermilk and smoked hock; and Margra lamb with kombu, buttermilk, and pea blossom. Even the wood-fired focaccia, paired with whipped cultured butter underscores the kitchen’s commitment to flavour-first, gluten-free dining.
Abby draws on her Malaysian heritage and early fine-dining training to bring playful, layered flavours to the table. Her years spent working with oyster farmers and gardeners on the Hawkesbury River sharpened her focus on hyper-local produce, something she has carried into her leadership at The Botanica.
Thai, on the other hand, brings the discipline of his fine-dining background and a deep respect for honest ingredients. Raised in northern NSW, he grew up in a community where food was about resourcefulness and connection. That philosophy guides his approach today, where every dish is refined but never wasteful, with the ingredient itself always at the centre.
Together, Abby and Thai bring almost three decades of combined experience. Abby’s flair for playful, layered flavours complements Thai’s focus on precision and technique. They might come at food from different angles, but together their styles fit seamlessly, shaping a menu that feels both confident and fresh.
The menu stays true to The Botanica’s farm-to-table ethos, with food that nods to its roots while pushing into new territory.
The Botanica Vaucluse launches its new seasonal menu on Friday 3 October 2025.
Additionally, The Botanica is marking World Vegan Day with a garden-inspired feast that runs from Friday, 31 October to Sunday, 2 November. The special $99 menu includes canapés and three courses that let seasonal produce shine. The special menu includes pillowy potato gnocchi with roast zucchini and dukkah, broccolini with mojo verde and smoked almond, and a creamy Koshihikari rice pudding infused with coconut, kaffir lime and pandan.
- What: New seasonal gluten-free menu and special World Vegan Day menu
- Where: The Botanica Vaucluse, 2 Laguna Street, Vaucluse
- Reserve your table here.