Brenton has created a modern Australian menu at BOTANICA that highlights fresh locally caught seafood, high-quality meats and the freshest local Balinese produce. He has developed a great relationship with his vegetable supplier, whose family has an organic vegetable farm in Bedugul, overlooking Lake Bratan and the Ulun Danu Beratan temple. Unlike in Australia, where vegetables come from many different farms to a market, this one family grow all the vegetables Brenton needs. One of the most enjoyable and relaxing parts of his job is visiting the farm and exploring what natural produce is available for his menu.
Hotelier Indonesia


INTRODUCING CHEF BRENTON BANNER OF BOTANICA RESTAURANT

The talented team behind VIN+ retail stores and restaurants introduce BOTANICA, their new flagship restaurant and bar in the bustling restaurant district of Seminyak, Bali. BOTANICA is the perfect place to step away from the busy streets for long, lazy lunches under the palm trees in their garden oasis, and magical nights in the modern, bright and airy restaurant and bar. BOTANICA lives up to its name, being redolent with hundreds of unique indigenous plants that populate the open courtyard oasis, bar and dining room.


The modern Australian menu has been designed by award-winning Executive Chef Brenton Banner. Knowing from a young age that he wanted to pursue a career as a chef, Brenton got his first job working for Melbourne icon Jacques Raymond at his contemporary restaurant Arintji and then for George Colombaris (from Masterchef fame) at his famed Press Club restaurant before moving to Circa at the Prince Hotel, another award-winning restaurant. Since 2014 Brenton has been the head chef and owner of acclaimed Warrnambool restaurant Pickled Pig, recipient of a coveted The Age Good Food Guide’s Chef’s Hat. A desire to travel and a passion for culinary adventure brought Brenton to Bali and he has immersed himself in the local food culture.


Brenton has created a modern Australian menu at BOTANICA that highlights fresh locally caught seafood, high-quality meats and the freshest local Balinese produce. He has developed a great relationship with his vegetable supplier, whose family has an organic vegetable farm in Bedugul, overlooking Lake Bratan and the Ulun Danu Beratan temple. Unlike in Australia, where vegetables come from many different farms to a market, this one family grow all the vegetables Brenton needs. One of the most enjoyable and relaxing parts of his job is visiting the farm and exploring what natural produce is available for his menu.


“People come and see me daily with produce they grow, collect and catch,” says Brenton Banner, Executive Chef of BOTANICA. “There’s never a shortage of new and exciting things I learn from them about life here in Bali. One thing that’s important is to just listen to the people and connect with them, they will show you the best side of Indonesia.”


BOTANICA offers a relaxed dining experience, with underlying sophistication. While the food looks simple, Brenton and his team put a lot of care into each ingredient. All elements are prepared individually, seasoned, chilled or cooked before being combined into the dish. The resulting dishes are vibrant, clean and tasty.


BOTANICA is a part of the Vin+ group, Indonesia’s premium wine importer. Brenton’s menu is

specifically designed to pair well with the extensive wine list, renowned as one of the best in Bali.



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