Vaucluse may be home to a gaggle of mega mansions, but soon the Sydney suburb will also find one of the city’s most design savvy restaurants among its residents. The Botanic Vaucluse is a trifecta of restaurant, cafe, and spa designed around farm-to-fork dishes. Inspired by its farm in Jamberoo Valley, The Botanica Vaucluse’s passion is for local growers and seasonal ingredients. The venue’s restaurant sits front and centre, nestled among a collection of herbs, citrus trees and strawberry bushes and through a copper archway designed by Charlie Albone. Sleek interiors awash with succulents, greenery and a plethora of pink set the stage for the venue’s food. Executive chef Perry Hill sources the majority of his produce from the kitchen garden, or Jamberoo Valley Farm, a 65-acre property that sits two hours south of Sydney in the Kiama Hinterlands. “We’re responding to the seasons in a really immediate and natural way,” says Hill,“We’re not overthinking or complicating things.” The chef’s philosophy translates to three or four ingredients on a plate that represent the season’s picks. Dishes like the Red Gate Farm quail, accompanied by toasted almonds, figs and baby gem lettuce. Neighbouring the restaurant is Sol Spa, where treatments centre around wellbeing. Launching this July will also be the Valley Farm Cafe, where guests will not only be able to sample the farm fresh produce, but find eggs, vegetables and artisanal products from Jamberoo Valley Farm available for purchase. The Botanica Vaucluse 2 Laguna Street, Vaucluse thebotanicavaucluse.com.au