The Kitchen Garden

As a kid, I remember my mum used to get me out into the garden to help and I hated it. She said that I would grow to love it one day and, my God, she was right!

Boronia Kitchen’s garden plays a significant role in enhancing the flavour and quality of the dishes served in the restaurant. We take pride in using the freshest ingredients, and planting our kitchen garden is an essential component of this commitment.

Our garden contains a wide variety of edible plants – their differing leaves, shoots and flowers all performing starring roles in our dishes. We like to grow baby cos, borage flowers, bull’s blood, chives, chocolate mint, coriander, elk, fennel, green oxalis, green shallot, kale, Lebanese cress, lemon balm, micro broccoli, micro cabbage, nasturtium, native mint, purple basil, red amaranth, red radish, rocket, rosemary, shiso, snow pea shoots, sorrel, tarragon, Thai basil, thyme, warrigal greens and zucchini flowers.