Jamie Musgrave has been appointed as executive chef of Adelaide’s Restaurant Botanic and will launch a new menu to mark the occasion on 18 July.
The Western Australian-born chef joined Restaurant Botanic in 2021 and worked under departing executive chef Justin James on the venue’s award-winning offering that champions Australian produce teamed with theatrical and eye-catching presentation.
In his new role, Musgrave will launch a new menu at Restaurant Botanic which is expected to continue the venue’s local focus while also drawing on the chef’s experience at the Indigenous roving pop-up Fervor.
“My vision for the menu is to take Restaurant Botanic to the next chapter, where we continue to forage in the garden but push the boundaries of presenting native ingredient profiles from around Australia,” says Musgraves.
“The garden will continue to serve as the ethos of the restaurant but it won’t be the main component of the menu. I want to bring the taste of Australia into Restaurant Botanic and to showcase the best Australian artisan producers under one roof.”
Highlights from Musgrave’s debut menu are set to include a rum-grilled Western Australian marron brushed with sea lettuce and served with a paste of fermented peppers and sunrise lime plus a smoked eel and koji sauce.
Another debutant dish will be the crocodile chawamushi which layers custard made from a dashi using crocodile bones with hot-smoked crocodile rib meat.
Musgrave’s debut menu will launch on 18 July at Restaurant Botanic, Plane Tree Drive, Adelaide, South Australia.
