Botanical Hotel Undergoes Evolution Into Premium Dining Destination

Since long-time Hotelier, Publican and Restaurateur Rabih Yanni took the helm at South Yarra’s Botanical Hotel in 2019, the hotel has quietly ushered in a new era reminiscent of its noughties heyday, reclaiming its place as a top south-of-the-river dining destination.

With a sharpened focus on quality, seasonal food, warm welcoming service, and a considered global wine list, respected hospitality operator Yanni and his all-star team – Executive Chef Sam Hopkinson (Rockpool Bar & Grill, Gordon Ramsay’s Maze Melbourne, Narisawa Tokyo), Sommelier Katarina Lange (Hellenic Republic, Vita Ristorante, Ombra Salumi Bar), Operations Tim Penter (Mamasita, Lily Blacks, Mayfair), William Badge and Su May Ng (Press Club, PM24) along with Communications, Events and Marketing Manager Kirsty Wills – come together to deliver an experience that showcases decades of industry know-how and a shared dedication and passion for great hospitality.

Offering something for everyone, the elegant venue offers lunch and dinner served daily across its bar and brasserie, grab-and-go breakfasts and picnics while boasting four unique private event spaces – Alfresco, Lounge, Archer Room and Private Dining Room.

Popular dishes at the hotel (and long-time favourites) include: 

  • Rock lobster cocktail with Marie Rose sauce which is inspired by the 80s
  • Angel hair pasta, spanner crab, tomato, garlic, fresh chilli, pangrattato
  • Crumbed pork cutlet, Japanese curry, fennel and cabbage slaw
  • Classic Beef Wellington (Pre-order 24 hours before, and prepared for a minimum of 4 guests)
  • 42+ days dry aged 270g O’Connor Porterhouse with guests’ choice of condiments
  • Crispy Brussels sprouts, burnt honey, sherry, pepitas
  • Rhubarb Bombe Alaska and rhubarb swirl ice cream

Cocktails that are destined to excite the senses and palate alike include:

  • Paula’s Paradise – Soho lychee liqueur, Fiorente elderflower liqueur, Beefeater gin, egg white, lemon
  • Rubelite – Grainshaker rye, Joseph Cartron strawberry liqueur, Peychauds Bitters cream ​ 
  • Off-Kilter – Mackintosh blended malt whisky, Frangelico, Mad Rooster blackberry liqueur, lime

A purpose-built dry-ageing cabinet takes pride of place in the brasserie, playing host to the restaurant’s premium beef, which is aged for a minimum of 28 days before being grilled over a red-gum wood fire.

Taking on the mantle of one of Melbourne’s most iconic venues, experienced hospitality operator Yanni is excited to be reviving Botanical Hotel’s dining experience with his all-star team, including Executive Chef Sam Hopkinson (Rockpool Bar & Grill, Gordon Ramsay’s Maze Melbourne, Narisawa Tokyo), Sommelier Katarina Lange (Hellenic Republic, Vita Ristorante, Ombra Salumi Bar), Operations Tim Penter (Mamasita, Lily Blacks, Mayfair), William Badge and Su May Ng (Press Club, PM24) along with Communications, Events and Marketing Manager Kirsty Wills.

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