Nature inspired dining showcases plant-based dishes – free-range organic meat – organic wines

The Botanic

March 9th, 2019


Formerly known as SALT tapas & bar, the restaurant has undergone a complete design and culinary metamorphosis – and reopened in November 2018 as The Botanic. Located on the street level at Raffles City, The Botanic under new Group Executive Chef Shannon Binnie has embraced a sustainable, plant-based dining concept – showcasing an array of vegan, vegetarian and gluten-free dishes – together with free-range, organic meat and seafood. A protege of Chef-restaurateur Luke Mangan, the new direction of Chef Binnie combines his personal vegan lifestyle with a progressive culinary approach to combining ingredients –  creating an impressive collection of innovative dishes.

Design  Within the restaurant interior, extensive refurbishment has resulted in a space awash with tones of light greys, greens and earthy browns – accented with hanging plants to evoke a greenhouse ambience. Classic rattan bistro chairs and matching tables deliver a colonial-era charm, while guests can enjoy balmy tropical evenings on the outdoor terrace overlooking Raffles Hotel.

Food   A primarily plant-based menu draws on Asian and Mediterranean influences to offer diners palette pleasing dishes such as The Botanic’s rendition of the Scotch Egg – with an organic, free-range egg wrapped in a crunchy layer of falafel, paired with yoghurt, cucumber and tabouli. Organic meat dishes include the Indonesian inspired Smoked Sambal Short Rib, glazed with caramelised shallots, horseradish and peppers. To finish off a meal, indulge in the reinvented Australian classic Chendol Pavlova – a vegan version with eggless meringue derived from chickpeas with coconut cream, jackfruit granita, harum manis mango and salted gula melaka.

Drinks  Exclusively sourcing biodynamic and organic wine labels, The Botanic’s global wine list showcases 20 sustainable wines including the Cullen Red Mood – hand-harvested during the penumbral lunar eclipse; and PengWine, which supports charitable practices around Asia and Africa. Fruit-based cocktails such as The Botanic (gin, lemongrass, fresh basil & lime juice), can be enjoyed with organic bar bites.

The Botanic Plant-based & Organic Dishes

  • Kale Salad, Seeds & Grains
    Kale Salad, Seeds & Grains
  • Bluefin Tuna Ceviche
  • Grilled Squid
  • Charred Eggplant
  • Warm Chocolate, Organic Coffee
  • Refreshing Mocktails
  • Revitalising Teas

Featured contributor: Caris Cruz

( images credit The Botanic)

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