Of Land and Season

Chef Jamie Musgrave brings with him a deep-rooted connection to native Australian ingredients and an unwavering commitment to innovation. His approach is shaped by a profound understanding of Australia’s natural larder, blending modern technique with the beauty of foraged and seasonal produce.

Musgrave's culinary journey has led him through prestigious kitchens like Vasse Felix, Rockpool Bar & Grill, and Paul Iskov's Fervor, where he worked alongside Aboriginal elders and gained deep insights into native ingredients.

Since joining Restaurant Botanic in 2021, Musgrave has focussed on artisanal producers and native Australian ingredients, while drawing inspiration from the surrounding Adelaide Botanic Garden.

Australian Chef Paul Wilson is Executive Chef of Wildflower at COMO The Treasury. He has over 18 years of experience in high-end restaurants and luxury hotels worldwide, including at COMO Laucala Island in Fiji.

Wilson’s culinary philosophy is informed by seasonality, creating exceptional menus that are inspired by nature’s rhythms. Because every ingredient is chosen at its seasonal peak, each dish is imbued with extra depth of flavour.

Wilson aims to work with Indigenous producers and ingredients wherever possible, working with respect to traditions and organic processes.

Located in Adelaide Botanic Garden, Restaurant Botanic offers an immersive fine dining experience that highlights native Australian ingredients through foraging, seasonality and innovation. Led by Executive Chef Jamie Musgrave, the ever-evolving menu reflects the land’s biodiversity with thoughtful technique and creative storytelling. Set in an environment of warm elegance, every dining experience is a refined exploration of Australia’s unique culinary heritage.