Billy and Lucy Botanic have just opened in March this year. The new cafe/restaurant is not the first establishment for owner Ravi Jothiravi, who previously owned the Windmill Cafe, located on the long drive from Melbourne to Adelaide. That’s where he met, then 15-year-old, Aleyshia O’Brien who worked her way up to running the cafe within 12 months. Billy & Lucy is a platform for Aleyshia to start something of her own which encompasses their beliefs.
O’Brien (sometimes known as Billy) and Ravi’s wife Lucy are behind the name. All of the owners and staff are passionate vegans, including manager Ash Fox, head Chef Ashley Hudson who Ravi describes as the ‘Heston of vegans’. He isn’t completely wrong, the menu and food being produced from this kitchen are on another level.
All of the ingredients used in the kitchen are completely organic. Being from the country and seeing the amount of pesticides used on produce, it was a clear focus to eat only organic food, for their health and to carry that on in their restaurant. All of the vegetables taste fresher and the flavours are fuller.
Billy and Lucy make everything from scratch including the butter and ‘vegemite’ (made with black tahini). The food can be made FODMAP and Gluten Free friendly.
Some of the amazing dishes on the menu include the sweet potato gnocchi with thyme and cauliflower puree, also the buckwheat crepes with hazelnut sauce, hazelnut praline and poached pear. Their is an avocado on toast with peas, edamame, harissa hummus and cashew feta which is a new take on a classic. The Dukkha spiced pumpkin with braised red cabbage, macadamia & black tahini sauce is one you should not miss when you eat at Billy & Lucy Botanic, it’s just that good.
If you head in for dinner, Italian pizza chef Stefano will wood fire you something special. He has a great deal of experience making woodfired pizza in Italy for 9 years. Enjoy this with a glass of vegan wine or beer next to their fully functioning fireplaces.