Head chef Thomas Bartle has created a Mediterranean influenced menu using the South Downs as a larder for fresh and seasonal ingredients. Although not totally vegetarian the dairy-free, zero-waste restaurant offers a plethora of plant-based dishes to choose from as well as meat and fish options for our carnivorous guests.
Open for brunch, lunch and dinner, Botanica is open for all to enjoy this unique setting and menu.
Customers generally enjoyed the food, noting it was fresh and tasty, although there were some complaints about specific items being cold or not prepared correctly.
Customer Service
Service quality was inconsistent; while some staff were praised for being friendly and helpful, others were reported as rude or indifferent.
Cleanliness
The restaurant was frequently described as clean, with positive remarks about the overall hygiene and condition of the facility.
Coupon Issues
Several customers expressed frustration over the refusal to accept coupons and issues with online orders, leading to dissatisfaction.
Operational Hours
There were complaints about unclear operational hours and being turned away before closing time.