At the forefront of Restaurant Botanic, Executive Chef Jamie Musgrave has redefined the restaurant’s identity with 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 — one that seamlessly blends modern technique with the raw beauty of foraged and seasonal produce.
Born in Dunsborough, in the heart of Western Australia’s Margaret River wine region, Musgrave’s culinary journey began with a deep respect for provenance. His early years saw him refining his craft at Knee Deep (2 Hats) and Rockpool Bar & Grill, Sydney, but it was his time with Paul Iskov’s Fervor that defined his philosophy. Traveling across Esperance, the Kimberleys, and beyond, he worked alongside Aboriginal elders, learning firsthand the significance of native ingredients and the landscapes that shape them.
Further honing his skills at Vasse Felix and One Star House Party (Hong Kong), Musgrave developed a meticulous approach to fine dining that now defines Restaurant Botanic. Since joining in 2021, he has played a pivotal role in shaping the restaurant into a multi-sensory, ingredient-driven experience where nature, precision, and creativity converge.
Under Musgrave’s leadership, Restaurant Botanic is more than a restaurant — it is an immersive journey through the Australian landscape. Every menu is meticulously crafted to reflect the rhythms of the land, featuring foraged botanicals, hyper-seasonal produce, and the finest native ingredients sourced from around the country.
His leadership fosters a culture of innovation and creativity, where a laid-back yet deeply focused approach empowers his team to experiment and redefine the boundaries of fine dining. By providing the freedom to explore, while maintaining an unwavering commitment to excellence, Musgrave has cultivated an environment where each chef contributes to the evolving narrative of Restaurant Botanic. This collaborative spirit fuels groundbreaking techniques and unexpected flavour combinations and ensures that every dish remains deeply connected to the surrounding Adelaide Botanic Garden—a living, breathing source of inspiration that shapes the ever-evolving menu.
Under Musgrave’s direction, Restaurant Botanic has received global recognition, including a joint 14th ranking in the world by La Liste, an elite 19/20 rating from the Australian Good Food Guide, and two prestigious accolades from The Australian Wine List of the Year Awards—Australia’s Best Food & Wine Matching List and Australia’s Best Non-Alcoholic List.
“Restaurant Botanic is a reflection of our environment — constantly evolving, deeply immersive, and always driven by the beauty of native Australian ingredients.” – Jamie Musgrave
About Restaurant Botanic
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.
