The Potager opened late last year following a refurbishment of the existing space with head chef Justin Ristevski, of Emu Plains, leading the team.

“It’s been very positive, a lot of good feedback,” he said.

Ristevski, who recently returned to the region after working as a head chef in Mackay, said he was enjoying “the vibe” of Mount Tomah.

“It’s peaceful and relaxing,” he said.

Apples and honey from neighbouring Bilpin feature prominently in the menu with Ristevski aiming to highlight local produce where possible.

Honey is added to sourdough with ricotta and spiced poached pears, and on top of granola with berries and yoghurt.

For those arriving later in the day, there is a lovely tasting board for two with meats, olives, fruit and honey — best enjoyed outside on the terrace to take in those spectacular views.

Sweet treats include honey creme brulee and apple pie — again highlighting those key local ingredients — along with brownies, banana bread and scones.

With autumn arriving, a new seasonal menu is on its way at The Potager, but Ristevski promises the ethos of fresh and local will remain the same.

“To me this is simple, good food,” Ristevski said.

The Potager can also be hired for events and weddings, with on-site accommodation available in the Botanic Garden’s The Jungle Lodge.