With stunning views across its own private vineyard, a focus on fresh, local produce, one of the country's best regional wine lists and even its own resident pigs and chickens, Restaurant Botanica at Spicers Vineyards Estate is a Hunter Valley attraction in its own right.

The luxury property's award-winning onsite restaurant, situated in the heart of the New South Wales Hunter Valley wine country, has established itself as one of the region's premier dining destinations.

Run by husband and wife team Mark and Belinda Stapleton, the couple delivers a dining experience not unlike the fine wines they serve - outstanding, refined and unique.

"Restaurant Botanica brings to life our vision of a seamless marriage between regional food and wine experiences," Spicers Vineyards Estate owner and manager Belinda says.

"Here, our focus is on using only the best seasonal produce, artisan processes and of course outstanding wine - after all, we are located in Australia's oldest and most visited wine region."Our wine selection embraces the region's history and emerging talents, while offering extensive choices from around Australia and other great wine regions of the world. 

"Whether guests want to enjoy either a two or three course a la carte menu experience or the Signature five course menu with a matched Hunter Valley wine experience, Restaurant Botanica promises a truly regional food and wine indulgence in an intimately unique wine country escape. 

Spicers Vineyards Estate is part of the Spicers Retreats property group.

Belinda and Mark, head chef at Restaurant Botanica, took over the property in a joint partnership with Flight Centre founder Graham Turner and his wife Jude in May 2008 and since then have worked hard to build the restaurant into one of the country's best.

Restaurant Botanica's reputation for outstanding food and wine has won it many accolades. 

The restaurant has consistently over four years maintained a prestigious 2 Glass rating from the Gourmet Traveller Wine list awards, along with winning 'Best Regional Wine List', 'Best Restaurant in a Guesthouse' and 'Best New Restaurant' by the Restaurant & Catering Association over the past few years.

Spicers Vineyards Estate was also included in an impressive three categories of TripAdvisor 2013 Traveller's Choice Awards, which are based on millions of reviews and opinions of more than 650,000 hotels around the world.  And Belinda received the 'Young Achiever in Tourism' award at the 2012 Destination NSW Tourism awards.

Restaurant Botanica offers a variety of menu options, including an a la carte menu with two or three course menu experiences and a Signature Menu of five courses which offers a journey through its seasonal menu. 

The menu can include entrees such as roasted pumpkin from Botanica's own garden, all rolled up in beautiful handmade tortellini also featuring fetta from neighbouring Binnorie Dairy, raisins, pine nuts and burnt butter, and Mark's famous duck liver pate with shiraz jelly and pickles from the garden. 

Mains are sumptuous and can include duck confit with broad beans, kipfler potatoes, orange and honey gremolata; slow roasted lamb with blackened eschallots, heirloom carrots and chestnut cream; and sticky pork belly with soy, ginger, shallots and garden greens.

Desserts are a delicious affair with almond semifreddo and caramelised apples; roasted quince with toasted brioche and vanilla; and a modern twist on a classic - crepe suzette with Campari and orange sorbet.

The Signature Menu can be enjoyed with a matched Hunter Valley wine experience, which includes wine from the restaurant's own label, Small Harvest. There are over 350 different wines on offer with around 70 per cent of the list focusing on the Hunter and NSW wine regions.

Belinda and Mark are advocates for the notion of 'local and fresh is best'. In 2010, they established a half acre kitchen garden growing only the best seasonal produce to complement Restaurant Botanica's local wine focus.

"Our garden provides constant inspiration for our menu, whether it's a perfectly ripe heirloom tomato, the extremely rare moon and stars watermelon, or delicious zucchini flowers," Mark says.

"The garden is tended to on a daily basis and the herbs and vegetables are always added to our dishes at their freshest.

"The kitchen garden is organic with no chemicals and only heirloom seeds which have not been genetically modified are used. We have a very strong commitment to growing healthy, environmentally-friendly produce and to sustainability, which is one of the reasons Restaurant Botanica has become such a standout dining experience.

"The kitchen garden is right next door to our resident Black Berkshire pigs; Chop Chop - the big one, Salami2 - the loud one, and Crackle - the quiet one, who, along with our resident chickens, also provide us with great culinary inspiration."

The chefs can often be found in the garden just before the restaurant opens, and diners are invited into the garden to discuss what's in season.

"In keeping with the organic kitchen garden philosophies and natural approach to our vineyard, we also believe strongly in adopting other sustainable practises wherever possible," Belinda says.  

"We are totally in love with our most recent additions to the restaurant, being beautiful locally handcrafted, sustainable timber tables in our own Danish-inspired design."

In the warmer months, diners are encouraged to arrive early and relax on the verandah to take in the stunning views across the property's eight acre vineyard and out to the Brokenback Mountains. In the cooler months, the cozy warmth of the dining room beckons guests to head inside and enjoy the roar of the fire and a tasty glass of Hunter Shiraz.

The Restaurant Botanica kitchen team spends a large amount of time sourcing local produce and items to feature on its menus.

Some of the local products that the chefs love to feature are beautiful feta and goat's curd from Binnorie Dairy, natural farm eggs from their good friend George, quail from Nulkaba Hatchery and Vincotto from the neighbours at Tintilla Estate.

The kitchen team also employs artisan and modern techniques to make their menu.

A true standout and the perfect start to any meal are Mark's renowned house-made artisan breads. He bakes traditional ciabatta and sour dough breads every day using only organic and biodynamic stone ground flour from Demeter Farm Mill in Gunnedah, NSW, along with sea and natural salts. 

"In fact the original starter culture for our sour dough is over 150 years old," Mark says. "And the end result is so good we often have guests who drive from Sydney just to try some of this bread they have heard so much about!"

Wines are also produced from the estate's eight acre vineyard, where its grapes are cared for, picked and pruned by the restaurant team before being taken to neighbouring Mistletoe Winery.The restaurant's own label, Small Harvest, is for sale and enjoyment either in Restaurant Botanica or to the estate's guesthouse accommodation guests.