The name is a giveaway; it's all about respect for the earth. Botanica has a kitchen garden, a focus on composting and beautifully handcrafted Australian timber tables in the dining room. Add to that locally made ceramics, seamless service, a smart wine list, views that stretch to Broke Mountain and a menu that treats everyday ingredients with respect. Entrees flirt with Asia, as in grilled calamari stuffed with sweet caramelised ginger and pork with a big, butch slick of tomato, kaffir lime and coriander sambal. Main courses are a nod in nonna's direction. Ribbons of house-made rigatoni are coated in tomato and basil sugo plumped with pork and veal meatballs and tossed with house-made ricotta. Care is also taken with duck confit - the skin crisp, the meat pink. Dawdle long enough for the retro glamour of dessert. a crisp shortbread sandwich with a light vanilla cream and quenelle of honeyed ice-cream.