#Pomegranate – Botanic Gardens Restaurant presents their first Produce to Plate

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The picturesque Botanic Gardens Restaurant is an enchanting venue snuggled within the luscious Royal Botanic Gardens Sydney. The restaurant itself is charming and quaint, prized as one of Sydney’s best wedding and function locations with unforgettable and stunning views. Each month, the Botanic Gardens Restaurant is running a Produce to Plate experience crafted around a single, seasonal, local ingredient. Their first dinner, out of a series of 6 events is crafted around the exquisite crimson Pomegranate.

Click here to read more about their future Produce to Plate experiences.

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To start, an enchanting amuse-bouche. A truly divine starter of Champagne custard topped with pomegranate juice and caviar paired with a Pinot Noir Chardonnay Brut by Tyrrell’s Wines. It didn’t hurt having two of this wonderful dish.

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Entrée was a dazzling looking and fresh serving of kingfish carpaccio with shaved fennel, plum, pomegranate and dill paired with Tyrrell’s Moon Mountain Chardonnay. The chardonnay was a wonderful compliment to the flavours of fennel.

Click here for their recipe of this outstanding dish.

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The main for the day is a smoked and braised lamb breast. The lamb breast melted in your mouth and was cooked to perfection. Served with chickpeas, preserved lemon and a pomegranate salad. This main is paired with Tyrrell’s Brokenback Shiraz, a hint of savoury to finish which again is a great accompaniment to the dish.

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It is also worth noting the crisp side of heirloom tomato, red pepper, and oregano salad with pomegranate molasses dressing.

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For what we’ve been waiting for, dessert, starting with the pomegranate, puffed rice, malt meringue cereal and caramelised white chocolate. Accompaniment to the pomegranate dessert is a combination of sweet and tart coconut and sheep’s milk yoghurt panna cotta, which was to die for. This dessert was paired with Tyrrell’s aged Liqueur Verdelho.

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Overall it was a great evening and future ones are also one to not be missed.

Future Monthly Dinners

The Produce to Plate Experience will be crafted around a single ingredient each month:

Thursday, May 28 – Pomegranate

Thursday, June 25 – Chestnuts

Thursday, July 30 – Beetroot

Thursday, August 27 – Truffle (additional $20 per head)

Thursday, September 24 – Citrus

Thursday, October 29 – Rhubarb

Click here to read more about their future Produce to Plate experiences.

Botanic Gardens Restaurant

The Royal Botanic Gardens
Mrs Macquarie’s Road
Sydney, NSW 2000

Click to add a blog post for Botanic Gardens Restaurant on Zomato

Contributed by Josh, who dined as a guest on behalf of 2 Hungry Guys

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