The Botanist Bournemouth
Menu with Prices in the UK

Flash-fried salt and pepper calamari strips served with sweet chilli dip, spring onion curls, and a grilled fresh lime wedge.

Soft-boiled free-range egg wrapped in seasoned British Cumberland pork sausage meat and crispy breadcrumbs, served with tangy house piccalilli.

Creamy garlic tahini houmous topped with crispy harissa spiced chickpeas and herb oil, served with warm garlic flatbread strips.

Crispy battered cauliflower florets tossed in tangy Frank's hot buffalo glaze, served with vegan garlic ranch dressing and celery.

Bite-size cubes of slow-roasted pork belly glazed in sweet spiced cider reduction and toasted sesame seeds.

Crispy beer-battered sweet onion petals dusted in Chinese salt and pepper spices, served with sour cream dip.

Artisan miniature sourdough loaf baked fresh and served warm with whipped honey sea-salt butter.

Tender chicken breast chunks marinated in sweet spices, skewered with onions and peppers, suspended over seasoned fries with sweet chilli butter sauce.

Golden panko-crumbed Cypriot halloumi cubes skewered with roasted red peppers, served over seasoned fries with a sweet chilli and coriander glaze.

Slow-braised British pork belly cubes with crispy crackling, skewered with spring onions and peppers, served over seasoned fries with sweet soy drizzle.

Spiced ground lamb kofta skewers with mint, cumin, and garlic, served over seasoned fries with a rich harissa tomato and garlic butter pour.

Jumbo black tiger prawns and smoky Spanish cured chorizo rounds, skewered with sweet peppers, served over seasoned fries with garlic herb butter.

Marinated smoked organic tofu, courgettes, cherry tomatoes, and red onions, served over giant couscous salad with piri-piri sauce.

Epic double-hanging rack featuring dry-aged sirloin steak skewers and garlic king prawn skewers, double seasoned fries, garlic flatbread, and two sauces.

British prime beef patty, smoked streaky bacon, melted mature cheddar, burger sauce, baby gem lettuce, and sliced tomato in a brioche bun with fries.

Golden fried buttermilk chicken breast, spicy sriracha mayonnaise, creamy slaw, and pickles in a toasted brioche bun with seasoned fries.

Grass-fed British beef sirloin chargrilled to order, served with roasted vine tomatoes, watercress, seasoned fries, and peppercorn sauce.

Tender carved featherblade flat iron steak served medium-rare, accompanied by zesty Argentine chimichurri sauce and skinny fries.

Juicy grilled plant patty, vegan smoked cheese, house relish, pickles, and crispy gem lettuce in a toasted vegan bun with seasoned fries.

Sustainable North Sea haddock fillet in crisp craft pale ale batter, served with chunky triple-cooked chips, mushy peas, and tartare sauce.

Tender chicken thigh and smoky Spanish chorizo in a rich tomato white wine gravy under flaky all-butter puff pastry, with creamy mash and buttered peas.

Crispy panko chicken breast sliced over fragrant steamed coconut rice, smothered in warm aromatic katsu curry sauce with pickled pink ginger.

Crisp-skinned salmon fillet served over crushed new potatoes, tenderstem broccoli, and a lemon caper herb butter sauce.

Crisp potato gnocchi tossed with Mediterranean vegetables, sun-blushed tomatoes, baby spinach, basil pesto, and crumbled feta cheese.

Lunchtime portion of grilled chicken kebab served over warm garlic flatbread, rocket salad, garlic mayo, and sweet chilli glaze.

Crispy panko halloumi slices on warm folded flatbread with houmous, rocket, and sweet chilli drizzle.

Nutrient-packed bowl of quinoa, wild rice, avocado, roasted sweet potato, edamame beans, baby spinach, and citrus tahini dressing.

Crispy thin skin-on potato fries seasoned with The Botanist's signature herb salt.

Skin-on fries tossed in aromatic white truffle oil and generous shavings of aged Grana Padano.

Hand-cut thick Maris Piper potato chips triple-cooked for a glassy crunchy crust and fluffy interior.

Warm stone-baked flatbread brushed with roasted garlic butter and fresh garden herbs.

Stone-baked flatbread smothered in garlic butter and melted mozzarella and cheddar cheeses.

Fresh tenderstem broccoli spears steamed and tossed with lemon zest, sea salt, and toasted almonds.

Warm chocolate chip cookie dough skillet, topped with chocolate brownie chunks, vanilla ice cream, fudge pieces, honeycomb, and butterscotch sauce.

Freshly baked skillet cookie dough with molten Belgian chocolate chips, topped with artisan vanilla pod ice cream.

Traditional moist date sponge drenched in rich warm toffee sauce, served with clotted cream vanilla ice cream.

Velvety citrus cream posset topped with fresh raspberries and served with buttery shortbread biscuits.

Indulgent vegan dark chocolate ganache tart infused with candied Seville orange, served with raspberry sorbet.

The Botanist Islay dry gin, elderflower liqueur, fresh red apple juice, mint, lime, and rosemary sprig.

Warner's Rhubarb Gin, St-Germain elderflower liqueur, lemon juice, prosecco, and soda water.

Disaronno amaretto, fresh raspberry purée, fresh lemon juice, and egg white foam with maraschino cherry.

Spiced rum, dark rum, passion fruit liqueur, fresh pineapple juice, lime, and mint, served theatrically in a ceramic garden pot.

House craft pale ale brewed with British pale malt and fragrant American citrus hops (4.5% ABV).

Clean, crisp London craft lager combining Munich Helles and German Pilsner styles (4.6% ABV).

Golden Mediterranean premium lager brewed with barley malt, rice, and hops (4.6% ABV).

Everleaf Forest non-alcoholic aperitif, orange blossom tonic, fresh orange slice, and sprig of thyme.

Freshly squeezed lemon juice, infused simple syrup, mint leaves, and chilled soda water.

Chilled glass bottle served with ice and fresh lemon.

Crisp calorie-free cola served with ice and lemon.

Mini chicken skewer served over skinny fries with sweet corn cob and tomato ketchup.

Grilled beef slider with mild cheese in a brioche bun with fries.

Crisp fish fillet fingers with chunky chips and garden peas.

Warm mini chocolate chip cookie dough skillet topped with a scoop of vanilla ice cream.