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Biota Dining

18 Kangaloon Road
Bowral NSW 2578
Tel : +61 2 4862 2005
Fax : +61 2 4861 6003
Chef: James Viles
Price Range: $$$$
License: Fully Licensed (no BYO)
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Awarded Two Chef Hats - The SMH Good Food Guide 2011-2014
Biota Dining has brought high-quality food and service to the Southern Highlands, with a menu that's as modern as its Scandinavian-inspired decor. The restaurant takes the words “locally-produced” to a new level; many of the ingredients on the Biota menu are grown metres from diner’s tables. Just 90 minutes south of Sydney, Biota is worth the trip - try timing your visit with the monthly farmers' market, which calls for a special 'celebration Sunday' picnic menu.

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Biota is in Bowral in the Southern Highlands, 90 minutes drive from the CBD

The Biota aesthetic is a true testament to the majesty of the natural world and the restaurants surrounding environs. There are two distinct spaces, which include a spacious dining room and tranquil lounge bar that spills onto a lawn-fringed verandah. In the restaurant, tables go unclothed exposing the raw beauty of their timber tops and matching wooden chairs. The flooring is a knotty sisal weave, and the waiter’s station features a centrally located riveted zinc table with a large lichen-crusted branch at its heart. The lounge area is smattered with communal tables and lounges with the distinctive Biota timber foundations. The place is enlivened by green lamp shades that adorn pendant light fittings, and a striking series of rooster portraits by artist Craig Waddell lining the length of one wall.

Restaurant chef and director James Viles is the mind behind the realisation of Biota Dining with a food ethos that is produce and technique driven. The focus is on locally-sourced products, foraging as well as propagating, which are quintessential elements of the Biota’s gastronomic adventure. The cuisine has an intimate affiliation with nature and this is evident in the beautiful presentation which chronicles the colours and textures of the surrounding landscape. Dine on the likes of trout with freshwater roe, native oyster milk and oxalis for entrée or a sumptuous dish of fleshy duck ham with hay-smoked duck egg and crunchy fermented barley grains. Main course features a succulent lamb rump, with celeriac, almond faro, sweetbreads and rhubarb as well as mackerel with lemon, chicory, aloe vera and sea lettuce. Desserts are equally unique with the likes of caramel pear with jersey milk ice-cream, warm buckwheat and malt. The wine list features a full spectrum of local and imported wines, as well as a pleasing selection of cocktails and aperitifs.

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Restaurant's Awards | de Groots Best Restaurants of Australia
 One Chef Hat
The Sydney Morning Herald Good Food Guide 2011-2013

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Restaurant Features
Award Winning/Hatted
Bar / Wine Bar
Cooking school
Outdoor Dining
Private Dining Area
Suitable for Functions
Suitable for Groups of 10
Suitable for Weddings

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