Just launched The Botanic (previously Salt Tapas & Bar) beside Fairmont, boasts spanking new decor – colonial inspired with lovely light fittings, hanging plants and wicker chairs making for a bright and airy lunch spot. The new menu draws on Asian flavours and Mediterranean inspirations and showcases plant-based dishes with vegan, vegetarian and gluten-free plates alongside free-range, organic meat and seafood dishes. Group Executive Chef Shannon Binnie is vegan so that always bodes well with the menu’s new focus. Our verdict? It’s food for thought to go green! The Botanic’s vegetarian rendition of the Scotch Egg ($15) uses an organic free-range egg encased in a falafel instead of traditional pork sausage, on a creamy sauce of tabouli, cucumber and yoghurt. Another stand out dish is the vegan Kale Salad ($16) with seeds, grains, raisins, nuts, capers and pomegranate. The meaty offerings fare just as well: Harissa Spiced Spatchcock ($29) sees lemony grilled chicken on a plate-lickingly good labneh, smokey eggplant and verde sauce. Desserts are worth that extra fitness session for: Chendol Pavlova ($12), filled with Coconut, Jackfruit Granita, Mango and Salted Gula Melaka is a hit as is the modern take on Baklava ($14) with strawberries, Organic Leatherwood Honey and frozen yoghurt.