summer 2015

spring has given us plenty of ingredients from the gardens, farms and forests. We have enjoyed stunning sheeps milk cheese from pecora dairy already and wild plants from the local area. we have to ask ourselves about these so called seasons, when they happen and why, we witnessed berries in flower on one side of the plateau and already in fruit on the other side, there's only a 27km difference with an altitude variance of about 150ft. to cook to the season is questionable, to cook to the day or week in the season is reasonable, and to cook with findings is purely enjoyable. 

see you soon - james 

botanical juices from our gardens

Ben and Jess our front of house team - are very busy crafting juices made from local plants and fruits. they gather elderflower, wild fennel, peach seeds, camomile, flax and more to make the most amazing tinctures and lacto - ferments. they are delicious, interesting and thought provoking. they are also matched in with our two tasting menus in the restaurant.  

christmas at biota 

this year at biota we will be doing christmas in a big way, expect a garden inspired spritzer on arrival, a four course lunch comprising of some modern favorites, then after a delicious and lavish dessert table both in the restaurant and in the gardens. spend the day with your family relaxing in our grounds, and enjoying the festive spirit.

185 PP 

festive christmas parties 

get your festive vibes on with a christmas party at biota, large or small we offer suckling pig from red leaf farm, seasonal sides and dessert.

60 PP 

summer BBQ at biota 

every sunday, for the summer months only, we are putting on the ultimate summer BBQ in our gardens, pull up a picnic rug or sit on the deck and enjoy marinated meats cooked over a wood fired tandoor, seasonal salads, breads cooked in the clay oven and some very interesting small batch wines and beers from some of the best regional producers. 

48 PP

stay and dine 

to pack your bags - jump in your car - fill it with fuel and go for a drive is an adventure. biota is only 1.5hrs from sydney and canberra. we have 12 rooms attached to the restaurant so you can come for a night or two and discover some of our wild and farmed ingredients in the bar and the restaurant

STAY & DINE PACKAGE  //  MIDWEEK (monday - thursday)

175 PP twin share, one night including 5 course                

230 PP twin share, one night including 8 courses

STAY & DINE PACKAGE  //  WEEKEND (friday - sunday) 

245 PP twin share, one night including 5 courses

300 PP twin share, one night including 8 courses

biota - grow gather cook 

chef and owner of two hatted biota dining & rooms in NSW bowral, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised particularly for his commitment to sustainability and his imaginative food. the restaurant takes its name from the word Biota (noun) meaning animals and plant life of a particular region. winning a coveted chef's hat in the first year of opening, biota dining has become one of the most awarded regional restaurants in Australia. this is his first book.

signed copy - $74.95 + $15 p&h

pair the book with a gift voucher for the perfect christmas gift....

friday lunch at biota  

friday lunches we are offering a 3 course set menu, including snacks for 75 PP

get out of the office and start your weekend with us

workshops

our workshop series has been very successful, with the bread making workshop being our most popular.

created by our cooks in order to connect us all with our favourite things in life. no matter what experience you may have, these workshops are designed to encourage a harmonious relationship between cook & environment.

workshops are limited to 10 people to allow both learning and questions in an intimate gathering.

project botanicals

Josh Gregory, sous chef, and Jess Thorley, assistant manager, along with James Viles will be heading up a pop up venue in conjunction with Bombay Sapphire, wednesday to saturday evenings, 18th november - 5th december.

creative bartenders will collaborate with James Viles to craft and pair 10 botanical cocktails and dishes served in two unique menus.

for more information and to book a seat please click through to the project botanicals website on the button below...

 in other news...

we are delighted to announce that we are now offering Aesop amenities and Nespresso coffee in our rooms and restaurant...