Paul Baker Brings NYC Menu To Botanic Gardens Restaurant

Paul Baker Brings NYC Menu To Botanic Gardens Restaurant

One of Adelaide’s best chefs, Paul Baker, has just returned from cooking at the iconic James Beard House in New York City, bringing back some of his dishes for a new menu at the Botanic Gardens Restaurant.


South Australian culinary star, #ichoosesa Ambassador and Botanic Gardens Restaurant (BGR), Head Chef, Paul Baker was invited to the cook recently, at the iconic James Beard House in New York City.

Known for celebrating the relationship between producers and chefs, nurturing sustainable agriculture and championing America’s food culture for many decades, the James Beard Foundation (JBF) is a national not-for-profit organisation based in New York City.

Designed as a “performance space” for visiting chefs and the world’s leading culinary talents, JBF has only hosted a handful of Australian chefs, making Paul Baker one of the select few at the top of his profession in the country to be invited to cook.

Those before him include Matt Moran (Aria and MorSel Catering), Luke Mangan (Glass Brasserie), Curtis Stone (Celebrity Australian Chef) and Alla Wolf – Tasker AM (Lakehouse Daylesford Vic.)

Considered an honour, Paul was delighted to take the flavours of South Australia to the world stage in NYC.

With a menu designed and inspired by South Australia, Paul was able to showcase his culinary garden to plate philosophy using local South Australian suppliers, something Paul is very proud of.

The unique dining experience prepared in the James Beard House kitchen, was a flavour-packed degustation menu, complimented with leading South Australian wines. Highlighting his love for South Australia, this menu flaunted Paul’s culinary skills and expertise, his knowledge for food and wine which was an outstanding opportunity to put the spotlight on Botanic Gardens Restaurant and South Australia as a fantastic tourist destination.

Some of the dishes designed for this menu now feature on the new menu that has recently launched at BGR, such as oysters with charred cucumbers, bonito & succulents, and the smoked lamb tartare with harissa, sprouted legumes & mint.

This new menu gives food lovers a reason to head back to BGR and sample of what’s on offer.

As a proud ambassador for #ichoosesa, you’ll also see Paul feature in the upcoming campaign for Brand South Australia.

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