Sydney 5 Senses Culinary Journey Experience

Experience Luke Nguyen’s sense of adventure with a menu that he has specially curated to marry South-East Asian flavors, Australian produce and native ingredients with a fresh modern twist
Set amidst the luscious foliage of the Royal Botanic Gardens and stunning surrounds, your senses will be excited and enchanted within the tranquility of the Botanical Gardens.
With a cocktail and mocktail upon arrival to set the tone and your choice of wines selected to complement the experience of your “ 5 Senses ” journey.

Meeting Point

Botanic House

1 Mrs Macquaries Rd, Sydney NSW 2000, Australia

Botanic House

What's included:

• Cocktail or Mocktail upon arrival
• Premium wine Selection that compliments the menu

Not included:

• the grilled items expect the Rump Cap

What to expect:

Botanic House

Nestled within the garden’s leafy surrounds, Botanic House offers views across the cascading floral displays, glimpses of Sydney Harbour to the city skyline and beyond.
Indulge in your five senses in a 11- course shared style modern Asian-inspired menu curated by renowned chef Luke Nguyen.
Challenge your palate and partake on a culinary journey that champions the use of native ingredients with fresh Australian produce in a modern twist of Australian cuisine
Compliment the journey with your choice of a bottle of premium wine selections that fully compliments the journey.

Sample Menu

STARTER
Course 1
Amuse Bouche specially to start your culinary journey

STARTER
Course 2
Seared Canadian scallops with Sichuan pepper, cashew nut crumble, crispy mint, and finger lime (gf)

STARTER
Course 3
Tempura eggplant sticks, sesame seeds, cranberries, and plum sauce (v, vg)

STARTER
Course 4
Asian tuna tartare with roasted rice, cucumber, lettuce, and sawtooth coriander (gf)

STARTER
Course 5
Green papaya salad with master stock pork belly, tiger prawn, tempura saltbush, and Vietnamese herbs (gf)

MAIN
Course 6
Fried fish fillet served with Vietnamese caramel sauce, karkalla, cauliflower, tomatoes, and local sesame rice crackers (gf)

MAIN
Course 7 & 8
Free range Peppe’s BBQ Roasted duck with ginger orange sauce (gf)

Jasmine rice

DESSERT
Course 9
Organic banana fritter, palm sugar caramel, tapioca sauce and Vietnamese coffee cake, grass jelly served with black sesame ice cream