William Burton Leopardi has opened Restaurant Botanic to its surrounding Botanic Gardens setting, drawing on musings of the organic and textural in nature to immerse visitors in place

Centrally located within a heritage-listed rotunda in Adelaide’s Botanic Gardens, Restaurant Botanic has always been a destination in its own right, and one steeped in history and prestige. But its new direction reimagines its previous chapters through a fresh and considered new lens, steering away from the traditions of separation and formality towards an animation and engagement between maker and guest. Via a curated series of insertions, the interior and entry are re-sculpted, emphasising the hand-made through crafted detailing, and ensuring a highly tactile and textured experience is generated in the process. Williams Burton Leopardi worked closely with the space’s new custodians to ensure that this clarity of vision extends effortlessly between the kitchen and the lushly landscaped surrounds, and is funnelled into every point of engagement for guests.

With Justin James taking the helm as head chef, his extensive experience garnered from time in such famed kitchens as Eleven Madison Park and Blue Hill in New York, Noma in Copenhagen and Vue de Monde in Melbourne, Restaurant Botanic becomes a place of well-versed balance. Sourcing and harvesting the ingredients used in the restaurant locally and often within the garden, the menu takes inspiration from its place and is an expression of openness. And in opening the kitchen and centralising the process of making within the dining space, the space makes guests not only savourers of its delights, but participants in the show preceding their meal.

While the overall structure of the rotunda remains restored with respect to its heritage, a new entry signals the coming change. A muted palette solidifies the interior spaces, allowing ornate detailing and filigree to sit comfortably alongside contemporary elements and still remain its own focus. The central dining space focuses on the open kitchen and bar, with the theme of openness encouraging a connection to the gardens. Timber and stone combine with aged brass, all allowing their own narrative to occur, with patina intentionally building over time.

The kitchen and bar are hugged by custom wrapped seating, and their elements also become geometric features of their own, sleeved in stone and highly detailed, with a timber portal framework providing an encasing, but open, stage of sorts. Soft beige and green tones are complemented, and the timber and glass balanced, by rich wattle colours and textures underfoot, affirming the sense of place and adding to Restaurant Botanic’s storied lineage.

Text / Bronwyn Marshall
Images / Caroline Cameron