gluten dairy free
http://botanicalcuisine.com/
cellar door open monday to friday
Omid Jaffari started botanical cuisine in 2010, encompassing alternative dining space ‘nettle’ and the artistry & excellence “botanical cuisine academy”. Believing there are as yet unexplored opportunities to create new and interesting dishes from plant foods, botanical cuisine’s philosophy focuses on all things artisan and heirloom: ”Flavour and texture is central, with an emphasis on seasonal, organic produce It is a new raw food philosophy, based on the idea that raw food cuisine should ideally be created using lovingly grown, minimally processed and exquisitely presented ingredients’’.