Biota Dining is not what you expect to find in the sleepy hamlet of Bowral in the NSW southern highlands
Head Chef Shaun Quade and executive chef and co-owner James Viles have embraced the bio/organic food trend and added their own exquisite twist.
The sprawling restaurant complex which includes a formal dining area and a more casual lounge area is set on rolling grassed property with a duck pond and organic kitchen garden.
The garden provides seasonal ingredients for the restaurant’s menu from fennel pollen to edible flowers.
When I took a squiz there were beds of winters greens and root vegies
The formal restaurant also has an organic feel with Scandanavian furniture, lichen-covered floral arrangements and blocks of pink rock salt as table centre pieces.
We loved the wine list – extensive wines by the glass, local southern highland varietals as well drops from Jerez in Spain.
The kitchen pumps with a youthful energy. The staff clearly eat the fresh ingredients they cook!
Our amuse bouche: anise jelly with chicken parfat and peanut crumbs. Worth the detour just for this textural delight.
beetroot and king fish carpaccio
Palate cleanser served on garden moss ( and , no, you don’t eat the moss.)
strawberries and raspberries
Roasted local lamb with garden silverbeet
Organic chicken with grilled greens and polenta
Biota Dining has all the style and attitude of a 5 star city restaurant with the heart of a country kitchen.
Check it out before it is too hot to get a table!