Botero House's New Head Chef | Gourmand & Gourmet

Say hello to the new chef at Botero House

Gnocch, gnocch!

There’s a new chef at Botero House and he’s bringing with him (besides an impressive shiny Michelin star) a whole array of delightful breakfast and lunch dishes, and snacks that everyone needs to try.

While he’s not to be confused with the infamous author of mystery novels The Da Vinci Code and Angels & Demons, the creative works of new head chef Dan Brown are equally as, if not more, thrilling. After honing his craft at overseas Michelin star restaurant The Fat Duck, and earning a hat for Brisbane’s own Tartufo Ristorante, Dan Brown is refreshing Botero’s menu with a new focus on seasonality, bold flavours, and a killer gnocchi dish to boot.

Case in point: their irresistible fried gnocchi enveloped in denatured butternut pumpkin, burnt butter, sage, and nutty parmesan cheese. Other highlights on the new menu similarly journey through all the weird and wonderful foodie trends of the last few years, reinventing titbits such as the arancini ball or breakfast maple bacon much to the pleasure of our tastebuds!

One such lunch menu small plate is taking arancini to new heights, reinvigorating the classic Italian dish with a healthy dose of prawn, avocado, dill and fennel filling. Also worth mentioning is the main menu’s sumptuous beef rump dish, served with locally-sourced lion’s mane mushrooms, broccoli, onion oil, red wine sauce, and a unique mushroom ‘ketchup.’

While the connoisseurs at Botero would suggest you match this with their darling 2017 South Island pinot noir from New Zealand, we for one can never go past their extensive cocktail list. Taking top spot is their Smokey Old Fashion with bourbon, apple wood smoke, orange, bitters and a splash of Darjeeling tea. If cocktails don’t suit your fancy, no worries – Botero’s bar also houses a refined twenty-strong curated wine and beer menu that sure to impress.

Just when you thought there’s not mushroom left for more, Botero House stuns again with the new additions to their breakfast menu! First on the tasting block is their innovative Maple Bae-corn on Rye, a delicious meal sampling house maple bacon, balanced on top of rye, smothered in capsicum coulis and served with charred corn salad, maple popcorn, and poached egg. Pair it with their impeccable coffee and consider the morning complete!

Anyone else planning to make Botero House their home this winter?

Words by Jacqueline Pon
- the piggish gourmand you’ll never catch sharing the large plates at this CBD café