Indulge in a 5 course degustation of sustainable seafood matched with the wine the Hunter Valley is famous four – semillon – on Good Friday at Restaurant Botanica. Experience the distinctive style of Head Chef Shayne Mansfield as he serves a menu featuring fresh Australian seafood with local produce from the bountiful Hunter Valley region.
Whet your appetite with dishes such as comté, purple congo potato, semillon pear, truffled Little Hill Farm honey and roasted walnut tarator. Then savour the luxurious taste of butter poached Fraser Isle spanner crab partnered with fermented radish leaf emulsion and smoked macadamia, apple and peas.
Unique to Restaurant Botanica, this dining experience is $180 per person, including matched wines.
As part of this event, Spicers Retreats has partnered with the Australian Marine Conservation Society’s Good Fish Project. This project is Australia’s first sustainable seafood resource designed specifically for chefs to source sustainable seafood. Spicers Retreats is excited to be Australia’s first hospitality group to partner with Good Fish Project in working towards using only sustainable seafood at all restaurants by mid-2019. Guests can take comfort in knowing that the seafood was sourced sustainably, ensuring ocean wildlife and future fish stocks are protected in the harvesting process.