Eat

When naturalist Daniel Solander arrived in Australia he extensively explored and researched the region’s flora and fauna. Like him, Executive Chef David Vandenabeele has researched the region’s best available produce and has chosen to work closely with a number of local suppliers. They have helped him to find fresh and local ingredients, as well as some niche native plants and animals. The menu includes ingredients like acacia seeds, banksia nectar (both used in our house made bread), kangaroo, wallaby, bush tomato, paperbark, Illawarra plums, and macadamia. We believe strongly in eating healthier and greener where possible, and our “flora” dishes are one way we support this.

Drink

We specialise in botanical-inspired cocktails, no-alcohol cocktails, and boutique Australian and international spirits, wines and craft beers. Settle at our emerald green terrazzo marble bar, or sit with a drink and light bites in the open-air jungle-style atrium.

Events

With our flexible bar and restaurant spaces that extend onto our lush atrium, we can create intimate spaces, or cater to groups of up to 140 people. A minimum spend is required for area or full venue bookings. Call +61 2 8297 6500 or email to plan your event.

Event Brochure

About

Naturalist Daniel Solander (1733-1782), was integral to the early documentation and collection of Australian plants. Today, we tip our hat to this whimsical character in our botanical-inspired restaurant and bar.

Solander was invited by Joseph Banks to travel to Australia on the Endeavour to assist Banks to make a large collection of natural history specimens, including many from the east coast of Australia.

Daniel Solander was a rather short, plump man of some thirteen stone, jovial, fond of company and much in demand in London society. A confirmed bachelor, he was a popular conversationalist and ‘a philosophical gossip’; with a weakness for elaborate waistcoats.