Innaloo: New food, drinks menu at Botanica

Komang Warnay (Sous- Chef)Michael Cutler (Manager) and Head Chef Amanda Townsend at Botanica Picture: Andrew Ritchie www.communitypix.com.au   d490866
Komang Warnay (Sous- Chef)Michael Cutler (Manager) and Head Chef Amanda Townsend at Botanica Picture: Andrew Ritchie www.communitypix.com.au d490866

AFTER selling the popular Pure Bar in Subiaco last year, Floreat resident Michael Cutler was looking for something to sink his teeth in to.

“Botanica ticked all the boxes as far as position and population in the market go,” new general manager Mr Cutler said.

That was a year ago.

Since then, Mr Cutler and his team of 50 staff across the bar, restaurant and bottle shop have helped create a new menu, new profile for the venue and modernised the drink offering.

“The drinks menu now has more craft beers, mostly local beers and all Australian,” he said.

“We’ve modernised the menu while keeping with the Botanica classics like the parmy, bangers and mash and the lamb shanks.

“The pub classics are still there but we’ve added more share platters.”

Tapas platter
Pork belly

Mr Cutler said changes had been made with the customers in mind.

“We’ve added some healthy food options after receiving feedback from customers,” he said.

Vietnamese seafood salad

There is also a Happy Hour with $7 pints, $12.50 food specials and live music three times a week.

A $450 million redevelopment of the Innaloo Shopping Centre across the road will lead to more business in the future, according to Mr Cutler.

He said while the new Scarborough Beach development had affected Botanica, “competition breeds competition”.