“The menu at Sol Botanica is a perfect example of having an astute understanding of food & its’ nutritional value to the body. “
It is refreshing to come across a restaurant that just ‘gets it’. Sol Botanica (click here) celebrates a holistic approach to eating nutritous wholesome meals that are ethically sourced and hand made.
Sol Botanica is just a single part of the Sol Living Lifestyle Precinct which was founded by Mark & Evette Moran. The couple wanted to create a space for not only the young, but the elderly and bring the two together in a harmonised way.
SOL, short for Spirit Of Living, embraces the celebration of life with its healthy, supportive, beautiful and interactive environments.
To get to Sol Botanica, we walked up past the delectable Sol Providore and through a garden lined path. To the left of the citrus tree lined pathway is what I would call a very welcoming light filled space with picture perfect hanging ivy, large pendant lighting and cosy pink seating.
“This quite frankly gets me excited “
The menu is completely gluten free, soy free, refined sugar free and nearly dairy free. This quite frankly gets me excited.
What we ate:
The Famous Quinoa & Teff Bread Roll – w/ Extra Virgin Olive Oil & Dukkah
Spinach Gnocchi – w/ Tomato, Basil, Black Olives, Yellow Beans, Buffalo Ricotta & Parmesan
Roast Heirloom Carrot & Crispy Buckwheat Salad – w/ Black Bean Hummus & Cow’s Feta
Vegetarian Dhal – Sprouted Green Lentils, Curry Leaf, Cumin, Garam Masala, Turmeric & Coconut, finished with Spinach, Dates, Baked Buffalo Ricotta and Coriander
Biodynamic Brown Rice – w/ turmeric roast nuts, watercress and crisp plantain chips,
Slow Cooked Lamb Ribs – w/ peach, sesame and coconut amino.
Eaton Mess – Crushed Meringue, Strawberries, Blue Pea Tea Ripple, Pineapple, Chia Coconut Yoghurt
Green Garden – Chilled Kiwi & Honeydew Melon Soup with Papaya & Blueberry Salad Tapioca, Goji Berries, Chia
Our highlight meals were a few off the menu creations. The slow cooked Lamb Ribs were sweet, salty and crunchy on the outside but soft and tender. Also the Roasted Carrots with black bean hummus was delicious.
As it was lunch and just the two of us, we were pretty full after the first course so we didn’t really want dessert but when the Eaton Mess landed and looked as pretty as it did, it really didn’t last long at all 🙂
We spoke to Chef Perry Hill after our meal and the first thing I asked was; What made you choose the menu you did. The answer that followed was simple. “How many times have you been seen as a difficult person when asking if meals at a restaurant were gluten free or dairy free and getting that associated look that follows?.. We wanted to make a menu that could be adapted to anyone’s dietary requirements!”
“The focus at Sol Botanica is on fresh, nourishing, nutrient rich food”
Chef Perry also stressed the importance of Farm to Fork dining. Knowing where your meal actually comes from. Sol Botanica actually has their own farm in the Southern Highlands (where nearly all their produce will eventually come from besides the massive herb garden on the grounds). This Paddock to Plate mentality has been instilled in him since a young child, having grown up on a farm himself in the Northern Rivers.
Sol Botanica is more than just a restaurant with great food. Sol represents how we should all look at food. They see ingredients in a way that aren’t just meant to be eaten to for the sake of it, but to be eaten to nurture your body, for a happier and healthier life.
Shop A (Entrance at 2 Laguna Street Piazza),
2 Laguna Street, Vaucluse NSW 2030