BIOTA DINING
Southern Highlands, NSW

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.

FOOD & BEVERAGE
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.