MELBOURNE | Yarra Botanica is the new venue from Australian Venue Co, a two storey floating venue situated on the Southbank side of Sandridge Bridge. It’s designed to be enjoyed year ’round, with weather proofing aspects including umbrellas, heaters and blankets, ensuring you can have a great time even if the weather isn’t playing nice.
The venue offers beautiful views of the CBD across the Yarra, and is dotted with herb gardens, vines, and other plants. It’s a sustainable venue, with no single use plastic, and efforts to make all waste either organic and composable, or recyclable.
Yarra Botanica is about celebrating seasonal Victorian producers. All of the food and drinks on the menu are sourced from within the State, from artisan cheeses, sustainable seafood, to farm-fresh fruit & vegetables and delicious spirits, wine, and beer.
The menu, put together by group executive chef Telina Menzies and head chef Tony Moss, showcases Victoria’s diverse regions. Each menu item discloses to diners where the ingredients have come from. Think Lilydale fried chicken ribs with honey buttered hot sauce and pickles, crispy Gippsland mushrooms with XO sauce and koji mayo, and 90-hour fermented sourdough pizzas made That’s Amore cheese.
Cocktails follow the same theme as the food menu in the showcasing of local spirits. There’s a strong gin focus, and use of native ingredients. Try the ‘Davo Plum Spritz’, featuring Autonomy Davidson’s Plum Aperitivo, prosecco, Etch Sparkling Sweet
Orange, and Quandong, or the ‘Wattleseed Espresso Martini’, containing Boston Black cold brew coffee extract, Grainshaker Vodka, Billson’s coffee liquor, and wattleseed.
The venue has a capacity of 690, with lots of space for functions of all sizes, bookings, and walk-ins.
Mon – Wed: 12:00pm to 11:00pm
Thu: 12:00pm to 12:00am
Fri: 11:30am to 1:00am
Sat: 11:00am to 1:00am
Sun: 11:30am to 12:00am