A stroll through Sydney’s sprawling inner-city garden deserves to be rewarded with dumplings and wine. Skip the kiosk for Luke Nguyen’s new South East Asian restaurant, Botanic House, or head downstairs for contemporary brunch fare at Farm Cove Eatery.

Nestled within the garden’s leafy surrounds, the glasshouse-inspired structure offers views across the cascading floral displays to the city skyline and beyond. The newly renovated interiors channel a sun-drenched salon, with blonde timbers, terrazzo stools and gold-rimmed tables framed by an abstract wall mural drawn from one continuous line.

Prepared by head chef Luke Nguyen, the restaurant menu focuses on South East Asian cuisine, prepared using flowers, fruits and seeds plucked from the onsite gardens. Designed for sharing, the menu includes hand-pleated dumplings, roll-your-own Vietnamese rice crepes and fragrant curries. Go out on a limb and try the house specialty, Vietnamese coffee tres leches cake with miso caramel and a salty-sweet soy sauce ice cream.

Downstairs, Farm Cove Eatery plates up modern Australian brunch fare from smashed avo on sourdough with broad beans and bush dukka to eggs benedict draped in blood plum hollandaise. Otherwise, put in an order for a takeaway Reuben and spread out on the grass.

The wine list focuses on Australian and New Zealand drops with a dedicated rosé and orange wine offering. Cocktails take inspiration from the lush surrounds, from the elderflower spritz, made from gin, prosecco and distilled botanicals to a cucumber and mint Pimms cup. Early morning joggers may prefer the house-batched iced teas or cold pressed juices.

Botanic House is located within the Royal Botanic Gardens Sydney. The restaurant opens Mon–Fr 11:30am–4pm and Sat-Sun 9:30am–4pm. Farm Cove Eatery opens Mon–Sun 8:30am–4pm. For more details or to book, head to botanichouse.com.au.