Botanic was born out of a desire to bring people together in a casual, contemporary space unique to Christchurch. A place that does the simple things well and has a warmth that encourages folks to stay a while. The best local food and drink we could find. We hope you enjoy it.
Botanic's unique space bring groups together - a warm balcony overlooking the Avon, a long, clean interior with pockets of bench seating, and a rear rooftop garden bar sheltered by a modern glasshouse.
To develop the menu, we consulted with Simon Levy, the former head chef of Gordon Ramsay’s London restaurant, The Warrington. He was inspired by the concept of an oasis, and created a menu that is light and healthy yet diverse in flavour.
Think seared tuna in an herb crust; buttermilk fried chicken with waffles; steamed clams in a prosecco and parsley liquor; and white chocolate panna cotta with an almond praline.
These diverse flavours are complemented by the list of refreshing summer cocktails developed by renowned mixologist James Crinson. If guests prefer a glass of vino to unwind, they can savour a glass from their wine list curated by Australian winemaker, David Messum. The diverse menu and beverages give locals a relaxed venue for business lunches that could continue into post-work drinks.