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The botanic garden restaurant has been serving lunch and catering for functions for decades with chef john woods turning over seasonal menus with influences from asia and the mediterranean. A broad bean, artichoke and fontina pie with asparagus and tomato dill sauce is a very pretty dish. For mains, there is a just-right swordfish fillet with tomato and herb sauce and crispy polenta. A zucchini flower dolmades entree is stuffed with a ratatouille-like mixture and served with a minted sheep's milk yoghurt dressing and zucchini fritter. Desserts are indulgent - a gianduja chocolate chilli brulee with date and hazelnut biscotti; and grated apple and lemon curd tart with amaretti ice cream.
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