Botanica + Co Bangsar South, Kuala Lumpur, the famous restaurant & bar prides for their glasshouse-themed interior surrounded by lush greenery, has just launched their newly revamped menu, putting together sumptuous food and great drinks for a more memorable dining experience.
Crispy Fish Tacos, Gruyere Cheese Souffle, Bo+Co House Salad, Spicy Chorizo & Chickpea Soup, Slow-Braised Oyster Blade, Spicy Crayfish Aglio Olio, Lamb Kofta Curry and Banana Crumble with Ice Cream and more – tickle your tastebuds with beyond just common dishes, with creative touch by talented Chef Sam.
Spicy Chorizo & Chickpea Soup RM19
Bo+Co House Salad RM24
Get started with myriad of colours, textures and fresh flavours in one bowl. Mesclun salad, Japanese cucumber, honey tomato edamame, pomegranate tossed in Botanica house dressing. Zest up with squeezes of lemon juice served aside.
Gruyere Cheese Souffle RM24
Gruyere cheese souffle in cast iron pan, served with walnut, raisin, petite salad & truffle dressing. Twice baked so you get a thin, lightly crisp top layer contrasting by jiggly fluffy, cotton soft cheesy souffle beneath. We love this so much! Highly recommended real good stuff!
Make it a smaller portion and sided with toasted bread, it serves well as a superb dish for breakfast. But no, you will only get it during dinner hours in Botanica + Co, because the preparation is laborious and lots of attention is needed to ensure a “beautifully bloomed” cheese souffle is served to you.
Spicy Crayfish Aglio Olio RM39
Spicy Crayfish Aglio Olio, another favourite of ours from Botanica + Co new menu. Chilli, olive oil, onions, you still get the essential ingredients that a classic aglio-olio should have, but in a more Asian way with sambal chilli as saute sauce base. Packed a punch of flavours, very appetizing with pleasant spicy kick. A more luxurious, char-grilled crayfish as protein topping, taking over the usual clams, prawns, mussels or other crustaceans you seen on a seafood pasta.
Crispy Fish Tacos RM29
Chunks of Halibut fingers deep fried to golden brown, forming crispy outside, meaty inside texture. Encased within tacos pocket together with coleslaw. Served in 3 servings per order, this is suppose to be a sharing platter but we don’t mind having it as main course, all to oneself. Greasy? No, it isn’t. So good. Just nice when pairing with tomato salsa that leaves bright, refreshing taste to balance up the overall flavour.
Slow-raised Oyster Blade RM58
Another favourite of ours. Grain-fed Angus beef slow-cooked in veal jus for 12 hours, resulting in moist, deeply flavoured meat. Served over garlic-infused potato mash and saute garden vegetables. Summerkid polished clean the whole plate and put down his cutleries with satisfying smile, giving nods of approval. Enough said.
Lamb Kofta Curry RM38
Lamb Kofta Curry, one of the few Asian selections on Botanica + Co menu apart from the ever popular Sam’s Crab & Crayfish Laksa, a dish concocted from Chef Sam’ secret recipe. You may notice this tomato-based curry sauce is lesser, lighter in consistency, not as rich when comparing to traditional Indian curry dish with rice. We were told that the portion is actually sufficient, allowing diners to enjoy lamb meatball with flavours heighten by the sauce, yet without overtaking the meatballs’ beautiful, natural sweetness laced with mild gaminess. Crispy papadam which is suppose to be just side dishes, shinning gloriously with its not-just-plain-crispiness, but herbs aroma loaded, and surprisingly pronounced spicy aftertaste.
Banana Crumble RM21
Dessert time! You probably have already tried before Botanica + Co ever popular Churros Donut Stack, so the next time you are here, check out Banana Crumble. Hot and cold combination, filling up warmth, soft banana in hot place, covered with crumble and a scoop of vanilla ice cream. Satisfying sweet ending.
Kaffir Lime & Lemongrass Cooler RM17
Watermelon & Lychee Mint Soda RM17
For drinks, Botanica + Co offers a wide range of alcoholic and non-alcoholic drinks. Assam Boi Mojito, Peach & Lim Soda, Watermelon & Lychee Mint Soda, Apple Calamansi Sparkler, Kafir Lime & Lemongrass Cooler from the homemade soda list are all noteworthy, while for cocktails, we recommend Botanica Collins and Spicy Tea Party. The latter is especially interesting, infusing the spike of Thai Chilli within the concoction blended sweet mango, plum sugar, fresh basil, lime, Tequila and white wine.
Botanic + Co Restaurant & Bar
G5 Podium, The Verticals,
Bangsar South City,
No.8 Jalan Kerinchi
Kuala Lumpur, Malaysia
Mon – Fri (11.30AM – 10PM)
Sat (9.30AM – 11.45PM)
Sun (9.30AM – 10PM)