At the heart of Sydney’s eastern suburbs, Botanica Vaucluse continues to redefine what modern Australian dining can be, elegant, local, and unapologetically fresh. With new Head Chefs Thai Sams (ex-Bentley) and Abby James (ex-Quay) now leading the kitchen, the restaurant enters an exciting new chapter. Their shared vision brings a vibrant, produce-driven menu that celebrates creativity without compromise, every dish 100% gluten-free, every flavour grounded in nature.

To explore the philosophy behind this evolution, we spoke with Sara, Botanica’s Maître D’, about the inspiration behind the new direction, the decision to appoint two head chefs, and how Botanica continues to cultivate one of Sydney’s most distinctive dining experiences.

1. Why was it important to make the entire menu coeliac-friendly, and how has that decision shaped your approach to cooking and hospitality?

From day one, we wanted The Botanica to be a place where everyone could dine freely and joyfully — without restrictions or compromises. Going 100% gluten-free was never a limitation for us; it was an invitation to be more creative.
It’s about rethinking the classics with integrity — from hand-rolled pasta to house-baked bread — and showing that flavour, texture, and technique can thrive without gluten. It’s also about inclusivity. Guests with coeliac disease or dietary sensitivities rarely get to relax in a restaurant environment, so creating that peace of mind has become part of our hospitality DNA.

Evette, the owner,  is gluten free. She has suffered from intoxication in restaurants and wanted to open a place were diners could go and not be worried if they would suffer from an overlooked ingredient which does happen in other establishments sometimes not out of being malicious but just to misunderstanding and human error

2. The restaurant operates under a rare co-head chef model. What inspired the decision to have two chefs lead the kitchen, and how do Abby and Thai’s backgrounds at Quay and Bentley complement one another creatively?

Abby and Thai bring two very distinct voices that somehow harmonise beautifully. Abby’s grounding at Quay honed her precision and poetic plating, while Thai’s time at Bentley sharpened his edge for bold, layered flavours.
Together, they challenge each other constantly — one may start with nostalgia, the other pushes for innovation — and that dialogue is what keeps the food at The Botanica evolving. The co-chef model isn’t about dividing roles; it’s about amplifying creativity through collaboration

3. The wine program at Botanica is as thoughtfully curated as the food. Can you share the philosophy behind the selection and how it enhances the seasonal menu?

Our wine list mirrors our food philosophy — thoughtful, local where possible, and always guided by balance. We work closely with boutique Australian producers who farm sustainably and craft wines with a sense of place.
Each season, as the menu changes, we adjust our pairings to reflect the mood — maybe something textural and mineral-driven for spring, or something rich and aromatic as we head into winter. The goal is for every sip to feel like an extension of what’s on the plate — not a pairing for pairing’s sake, but a conversation between the glass and the dish.

4. The dining space is light-filled, botanical and layered with elegant detail. What inspired the design, and how does the setting reflect Botanica’s broader dining philosophy?

The space was designed to feel like a living extension of our philosophy — natural, serene, and quietly luxurious, designed by the owner Evette Moran. Every detail, from the pastel tones to the soft greenery climbing the windows, was chosen to echo the beauty of the garden and the rhythm of the seasons.
We wanted guests to feel immediately grounded — surrounded by light, nature, and warmth — so the food, service, and space all speak the same language: calm, generous, and sensory. It’s an escape from the city without ever leaving it.

5. Botanica has become a favourite for long lunches and special celebrations. What do you think creates that effortless sense of warmth and occasion for guests?

It’s the feeling of being genuinely cared for. Our service is polished but never pretentious, and our team treats every table like an occasion — whether it’s a quick lunch or a milestone celebration.
We believe in pacing that lets guests linger, dishes that invite conversation, and a setting that feels both refined and relaxed. There’s an energy here — the sunlight, the laughter, the garden just outside — that naturally makes moments feel special. The Botanica isn’t just where people come to eat; it’s where they come to celebrate life’s beautiful in-betweens.