Fine Dining Elevates Sydney’s Bottomless Brunch: Ex-Quay and Bentley Chefs Land at The Botanica Vaucluse

Fine Dining Elevates Sydney’s Bottomless Brunch: Ex-Quay and Bentley Chefs Land at The Botanica Vaucluse

SYDNEY,14 NOVEMBER,2025

Publicity content based on Media release

Vaucluse, Sydney — Sydney’s favourite weekend ritual, the bottomless dining experience, has just been infused with a major dose of fine-dining flair. The Botanica Vaucluse has unveiled a refreshed seasonal menu and a new powerhouse co-head chef team, bringing the precision and creativity of kitchens like Quay and Bentley Restaurant & Bar to its lush, garden-filled sanctuary.

“The Botanica Vaucluse is redefining Sydney’s bottomless dining scene with a new seasonal menu led by co-head chefs Abby James (Quay, Jonah’s) and Thai Sams (Bentley Restaurant & Bar). Entirely gluten-free and grounded in farm-to-table freshness, the new offering takes the city’s favourite weekend ritual to refined new heights.Set among lush, garden-filled dining rooms, guests can settle in for a long lunch that celebrates local produce and playful flavour. The menu blends light, bright dishes with richer, elegant plates — perfectly paired with flowing drinks and easy conversation.Hero dishes include Stracciatella with charred greens and leek oil, Skull Island Tiger Prawns with creoja and shishito peppers, Glacier 51 Toothfish with buttermilk and smoked hock, and Magra Lamb with kombu, buttermilk, and pea blossom. Even the Wood-Fired Focaccia with whipped cultured butter showcases the chefs’ creative approach to gluten-free dining.”

Abby’s Malaysian-Chinese-Japanese heritage brings boldness and colour to the menu, while Thai’s fine-dining discipline adds depth and precision. Together, they bring 28 years of combined experience and a shared respect for produce — a partnership that’s transforming The Botanica into one of Sydney’s most talked-about weekend destinations.

“The Botanica isn’t changing, we’re just doing it better,” says Abby. “With two chefs leading the kitchen, the creativity and energy have doubled.”

The Botanica Vaucluse now offers a refined, garden-to-table bottomless experience where every dish — and every drink — celebrates quality, connection, and a touch of indulgence.

Co-head chefs Abby James (formerly of Quay and Jonah’s) and Thai Sams (ex-Bentley) have combined their 28 years of fine dining experience to redefine the restaurant’s offering. The result is a refined, farm-to-table bottomless lunch that is not only visually stunning but also entirely gluten-free—a rarity and a point of pride for the establishment.

A Shared Ethos, Doubled Creativity

The collaboration between James and Sams is the engine driving this exciting new chapter.

Abby James, who stepped into the Head Chef role in 2024, grew up with a Malaysian-Chinese-Japanese heritage, which informs the boldness and colour she brings to the plate. Her foundational training at iconic venues like Quay, coupled with her hands-on experience at Marramarra Lodge—working directly with local fishermen, oyster farmers, and the lodge’s own garden—deepened her commitment to hyper-local, seasonal produce.

Thai Sams, who joined The Botanica in 2024 from Bentley, provides the depth and precision that comes from his fine-dining discipline. Guided by a philosophy of continuous improvement and respect for honest ingredients, Thai focuses on perfectly cooked proteins and refined sauces, drawing inspiration from his modest upbringing where food was about simplicity and zero-waste.

“The Botanica is not changing, we’re just doing it better,” says Abby James. “With two chefs leading the kitchen, the philosophy stays the same, but the creativity and energy have doubled.”

 The Menu: Gluten-Free, Farm-to-Table, and Fearlessly Flavourful

The new seasonal menu, which officially started on October 3, 2025, perfectly balances light, playful dishes with richer, more elegant plates, all inspired by organic, locally sourced ingredients. The experience genuinely connects diners to their food, with many ingredients sourced directly from the onsite gardens.

Must-Try Hero Dishes Include:

• Stracciatella with charred greens and leek oil.

• Skull Island Tiger Prawns with creoja and shishito peppers.

• Glacier 51 Toothfish with buttermilk and smoked hock—a true showcase of refined proteins.

• Magra Lamb with kombu, buttermilk, and pea blossom.

Even the Wood-Fired Focaccia, served with whipped cultured butter, exemplifies the chefs’ dedication to high-quality, technically brilliant gluten-free dining.

A Rare and Refined Retreat

The Botanica Vaucluse, one of Sydney’s most unique dining destinations since 2016, offers a hidden, restorative sanctuary where nature surrounds every table.

Evette Moran, Co-Founder and Co-CEO at Mark Moran Group, highlights the restaurant’s core principles: “The menu has always been completely gluten-free, which is rare at this level, and it’s something we’re really proud to continue. This new chapter is about staying true to our farm-to-table ethos while giving our guests something fresh and memorable every season.”

With Abby and Thai at the helm, The Botanica is transforming the weekend ritual of a long lunch into a truly unforgettable culinary journey, ensuring every dish—and every flowing drink—celebrates quality, connection, and a welcome touch of indulgence.

The Botanica Vaucluse is located at 2 Laguna St, Vaucluse NSW 2030. Bookings for the new seasonal bottomless experience are highly recommended.