Botanique is situated on a lively street in Hove, surrounded by a variety of chic coffee roasters, brunch spots and independent pubs. Upon entering, guests are greeted by a stylish, Scandinavian-inspired interior, characterised by cool wood tones, wicker furnishings, organic textures and abundant plant life. The spacious dining room is bathed in warm, golden light, creating an inviting and tranquil atmosphere. VegClub received a warm welcome from the General Manager and Head Chef, who shared the restaurant’s backstory, culinary style and menu.

The menu

Botanique’s fully vegan menu is an elegant fusion of French-inspired cuisine and culinary techniques, combined with East Asian ingredients. The Head Chef explained how the menu is entirely seasonal and changes approximately every couple of months. We were excited to explore their early autumn offering. Diners can select between a five-course or nine-course tasting menu and although individual dishes are available to order à la carte, we opted for the complete nine-course experience. This journey comprises one amuse-bouche, three starters, two mains and three desserts, allowing us to explore the entire menu.

The tasting

Botanique

The meal began with freshly baked focaccia—warm and surprisingly buttery. To accompany the bread, we enjoyed glasses of freshly squeezed homemade lemonade, both refreshing and sweet.

Our first course featured a vegan ‘faux gras’ pâté, crafted from lentils, walnuts and mushrooms, topped with a smooth vegan clarified butter. This dish was an impressive reinterpretation of traditional pâté, with its rich and creamy texture mirroring its non-vegan counterpart. The earthiness of the lentils was subtly enhanced by the mushrooms, creating a dish that was both decadent and light. The cold pâté paired with the warm focaccia provided a balanced contrast of flavours and textures, setting a promising tone for the courses to follow.

Next, we were presented with a beautifully delicate dish of celeriac, remoulade and a caper-lemon emulsion. The celeriac was cooked to perfection, melting in the mouth. Beneath the celeriac was a bed of apple and celeriac remoulade, gently flavoured with dill, introducing a crisp, sweet freshness, while pops of peppercorn added warmth. An impossibly light, buttery lemon emulsion brought the dish together with a subtle brightness. This course, both fresh and autumnal, provided a thoughtful contrast to the richness of the pâté, encapsulating the seasonal shift from summer to autumn.

Our final starter was composed of vegan ricotta, olive crumb, roasted vine tomatoes and sautéed chard. The olive crumb delivered an intense saltiness that beautifully complemented the creamy ricotta and sweet, slow-roasted tomatoes. The sautéed rainbow chard was crisp and perfectly seasoned and hints of black truffle in the ricotta added a luxurious depth to the dish. This course celebrated autumnal flavours, with warmth and earthiness that left us eager to sample the main dishes of the evening.

The first main course arrived as a work of art: mooli paired with wild mushrooms, artichoke purée and shallot caramel. The dish was technically flawless and stood out as a highlight of our evening. The wild mushrooms were rich and chewy, their savoury notes balanced by the sweetness of the shallot caramel. The artichoke purée was silky and indulgent, while crispy sage leaves added texture and a hint of earthiness. This dish evoked the essence of an autumnal garden, with each bite offering a new discovery of flavours and textures.

The second main course featured a stunning array of roasted seasonal vegetables, almost resembling an arrangement of autumn leaves. Each vegetable was delicately roasted to enhance its natural sweetness, allowing individual flavours to shine. Accompanied by activated seeds and a creamy labneh, the dish showcased refined simplicity. Although it appeared rustic, the precision of its execution was impeccable.

Desserts

As we moved into the dessert courses, the first was an orange parfait with praline crumb, blackberry, cashew cream and a blackberry and Earl Grey coulis. The praline crumb added a satisfying crunch, contrasting with the smooth, cold parfait. The blackberry coulis introduced subtle tartness alongside the tannins of the tea, while the cashew cream provided a gentle contrast to the coulis.

The second dessert, a lime curd crème brûlée with coconut milk and pink peppercorns, was a delight. The top layer cracked perfectly, revealing a creamy interior that was neither overly sweet nor heavy. The balance of flavours made it an intriguing and refreshing course within a rich dessert section.

Read more A luxurious vegan feast at Gauthier Soho: Grand dîner for Autumn 2024

Our meal concluded with a visually stunning dessert, featuring fresh strawberries, strawberry gel, mascarpone and two types of meringue—Italian and rose petal. The meringue was light, with a toasted exterior that evoked the comforting flavour of fire-toasted marshmallows. The mascarpone added a hint of saltiness, balancing the sweetness of the strawberries and meringue to create a perfectly composed final dish.

Our experience

Botanique

In every aspect—ambience, service and above all, the food—our experience at Botanique was exceptional. The restaurant’s use of seasonal ingredients was imaginative and thoughtfully executed, capturing the essence of autumn with finesse. Not only did Botanique utilise seasonal ingredients in a unique way, but it also perfectly captured the taste and, most importantly, the feeling of autumn. The mix of freshness and richness in the courses mirrored the cool and warm days, the rain and the lingering summer sun. The toasty flavours and warm spices were reminiscent of the scent of woodsmoke on a cool October evening. Botanique offers more than a meal; it provides a dining experience that immerses guests in the beauty of the changing seasons, making it a standout destination for those seeking innovative, plant-based cuisine.

A little bit more about Botanique

Botanique

Each day at Botanique begins with the arrival of locally sourced, organic vegetables. The vegetable rack overflows with produce from partner growers and farmers. Driven by a commitment to the whole vegetable, from root to tip, the Head Chef works closely with independent local farmers to design a menu that celebrates vegetables in all their glory. Botanique is dedicated to creating innovative and beautiful dishes that champion the abundance of flavours and textures achievable with high-quality organic ingredients. The wine list focuses on minimal-intervention, organic wines exclusively sourced from small European producers who share a strong respect for the environment.

The menu is crafted around the harvests from Pale Green Dot glasshouses just outside Brighton. Their no-dig, organic farming practices respect the biodiversity of the environment, producing vegetables with incredible flavour. Botanique also collaborates with the Original Mushroom Company, showcasing rare mushrooms harvested locally in the morning and served hours later, reinforcing a commitment to freshness. Additionally, an indoor hydroponic farm refines the ‘plant-to-plate’ narrative with herbs, vegetables and aromatics grown on-site, allowing guests to explore the sustainable future of farming and enjoy dishes bursting with unrivalled fresh flavours.

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