This gorgeous green dish, created by James Viles of Biota Dining, is paired with a cocktail like now other, by Sean Forsyth.


  • Young Celery Juices

  • Juiced celery x 500ml

  • Lime juice x 40ml

  • Salt x 5gr

  • Xanthan x 2gr

  • Soured Crème

  • Organic sour crème x 250gr

  • Celery salt x 10gr

  • Celery leaves x 20each (young yellow ones)

  • Young chives x 10gr chopped

  • Green Peas

  • Fresh green peas x 500gr (podded)

  • Olive oil x 20ml

  • Salt x 5gr

  • Plants

  • Broad bean flowers

  • Pea shoots

  • Nasturtiums

  • Angelica Celery Sour Cocktail

  • 45ml Bombay Sapphire

  • 30ml fresh lemon juice

  • 15ml pineapple syrup

  • 2 dashes of celery bitters


  • Young Celery Juices:

  • 1.

    Juice the celery, strain and add the lime juice and the salt. Add the Xanthan and whisk until thickened slightly. Strain again and keep chilled

  • Soured Crème:

  • 1.

    Mix all ingredients with the soured crème and chill until ready to use.

  • Green Peas:

  • 1.

    Pod the green peas fresh and place in the celery juices, mix well. Then season with olive oil and salt.

  • 2.

    Plate the dish as desired; add the plants on top, lightly dressed in olive oil.

  • Angelica Celery Sour Cocktail:

  • 1.

    Add ingredients into a large rocks glass to add crushed ice and swizzle.


Enjoy this alongside four other botanically inspired courses created by James Viles of Biota Dining, the Bombay Sapphire team and some of Sydney’s best bars at Sydney’s first Project Botanicals. This ‘Biota experience in Sydney’ is sure to sell out so make sure you get your tickets quickly! Ticket’s available now from

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