S H A R I N G P L A T T E R SThe Bo+Co Truffle Fries – 28

Crispy USA shoestring fries tossed with truffle oil& grated parmesan cheese

Curry Fries – 18Crispy USA shoestring fries tossed with Japanese curry powder

Broken Chilli Fries – 19Crispy USA shoestring fries tossed with house-made sambal chilli

& grated parmesan cheese

Triple Cooked Hand-cut Chips – 19Served with tomato salsa & sour cream

Cobb Salad – 28Roast chicken, hard boiled egg, turkey bacon, corn, romaine lettuce,

feta cheese, cherry tomato, avocado, house-made ranch dressing

‘Pasembur’ – 28A Malaysian style salad of prawn fritter, quail egg, cucumber,

chili pepper, beancurd & house-made peanut sauce

S A L A D & A P P E T I Z E R SSuperfood Salad – 28

Quinoa, blueberry, roasted almond, sunflower seed, goji berry,pumpkin, spinach, baby romaine lettuce, orange rosemary dressing

The Botanica Caesar Salad – 25Baby romaine lettuce, guacamole, crouton, poached egg,

turkey bacon & parmesan cheese

Rosemary Honey Chicken - 8Grilled Prawn - 15

Blackened Salmon - 17

Add-Ons

Asian Lemongrass Chicken Salad – 28Grilled chicken thigh, romaine lettuce, white cabbage, laksa flower,mung bean, crispy prawn cracker, house-made lemongrass dressing

ALL DAY MENU

S A N D W I C H E S

The Ultimate Steak Sandwich – 38120g Australian grain-fed sirloin, truffle oil-baked portobello

mushroom, caramelized onion, wild rocket & dijon mustard aioli,served with freshly fried chips

Croque Madame – 30Turkey ham, swiss cheese, dijon mustard & battered poached egg,

served with petite salad

Spicy Fried Chicken Sandwich – 33With jalapeno yoghurt mayo, served with freshly fried chips

Seafood Parmigiana – 41King prawn, crab meat, white fish & house-smoked mussel,

served on artisanal bread with parmesan & mozzarella

The Bo+Co Club – 30Turkey bacon, grilled chicken, egg over-easy & melted cheddar in

toasted sourdough bread, served with freshly fried chips

S O U P SRoasted Tomato Soup – 18

Oven-roasted tomato & garlic

Fish Maw Soup – 25Thick egg-drop fish maw soup with mushroom, black fungus

Mushroom Medley Soup – 18With sourdough toast

Sun - Thu 9.30pm (Last Order)

Fri, Sat & Eve of PH 10pm (Last Order)

Rice Paper Cracker – 20With prawn petai sambal

Grilled Cheese Sandwich – 25Served with hot sauce & pickles

San Choy Pau – 30DIY platter of stir-fry minced chicken with chilli, crispy noodle,

house-made chilli sauce, condiments, fresh butterhead lettuce

Chicken 86 – 28Spicy Indian-style fried chicken

Sate Ayam – 20Bo+Co style chicken satay, peanut sauce, condiment

V E G E T A R I A N

T h i s m e n u m a y c o n t a i n o n e o r m o r e o f t h e f o l l o w i n g a l l e r g e n s : w h e a t / g l u t e n , m i l k , e g g s , p e a n u t s , t r e e n u t s , f i s h , s h e l l f i s h a n d s o y .

P l e a s e a p p r o a c h a m a n a g e r i f y o u h a v e a n y d i e t a r y r e s t r i c t i o n s .

A L L P R I C E S A R E Q U O T E D I N M A L A Y S I A N R I N G G I T ( M Y R ) , I N C L U S I V E O F 6 % S E R V I C E T A X .

I t i s our phi l o sophy to s e rv e f r e sh and qua l i ty food , the r e fo r e c e r ta in ingr ed i en t s u s ed may d i f f e r ba s ed on s ea sona l ava i lab i l i ty and f r e shne s s .

M A I N S

Halibut Fish & Chips – 41Super crispy halibut, served with steak fries & tartar sauce

Pan-seared Salmon Fillet – 52Served with buttered mushrooms, new baby potatoes & basil pesto sauce

The Botanica Burger – 37House-made all beef patty, served with steak fries, mushroom ragout,

melted cheddar, mustard mayo & onion ring in a toasted bun

Home-style Braised Oxtail – 55Asian-style braised oxtail served with rice

Arrabbiata Rigatoni – 32Zucchini, broccoli & mushroom in a spicy tomato sauce

Mama's Bolognese – 32Minced beef simmered in rich tomato sauce, tossed in spaghettini

The Botanica Laksa – 41Laksa broth cooked with flower crabs, seafood, laksa pesto &

special chilli paste, topped with tiger prawn, poached chicken, julienned fish cake, silver sprouts & quail egg

Strozzapreti Aglio Olio – 34Sauteed turkey ham & spinach with pasta, topped with

poached egg & cheese

Prawn & Mussel Bucatini – 49Cream-based pasta, fried sage, parmesan cheese, burnt butter

The Ultimate Bo+Co Meat Platter – 148Roasted chicken, chicken snail sausage, grilled beef,

lamb skewer, black pepper sauceWith choice of two sides: curry fries, roasted potato or mix salad

Require longer preparation time

The New Truffle Yakiniku Don – 52Pan-seared grain-fed Australian ribeye, pasteurized onsen egg,

truffle soy sauce, over California short grain rice

Boneless chicken thigh, creamy mushroom, potatoPan-fried Chicken – 35

Mild spicy Mexican-style Halibut fish stew, coconut milk, served with butter riceMexican Fish Stew – 45

11.30am onwards only

Require longer preparation time

Smokey Scamorza Margherita – 30Tomato sauce, smoked scamorza, mozzarella, cheddar cheese & basil

Bianca Funghi – 35Mixed forest mushrooms, sage & garlic oil

Green Goddess – 34Broccoli, peas, asparagus, kale, sugar snaps & smokey pesto

Four Cheese – 37Brie, mozzarella, parmesan, ricotta, porcini puree, rosemary & muscatels

P I Z Z A S

The Fishermen – 41Crab meat, prawn, mussel, squid, tomato sauce, oregano,

mozzarella & parmesan cheese

Dilwale – 36Spiced lamb, mozzarella, semi-caramelized onion, raita, cilantro & mint

The Bo+Co Pisagne – 33Bolognese sauce, mozzarella & parmesan cheese

Maui – 33Grilled chicken, pineapple, mozzarella, tomato sauce, basil & shaved parmesan

The Gentlemen – 41Chicken, salami, lamb, beef, tomato sauce & mozzarella cheese

Pizza Carbonara – 34Chicken ham, turkey ham & mushroom with carbonara cream base

Frank’s Pizza – 38Chicken sausage, caramelized onion, fennel seed, house-made tomato sauce

Florentine Pizza – 35Roasted chicken, baby spinach, ricotta cheese base

Tom Yum Goong – 68 Fresh tiger prawns, Thai basil, oyster mushroom, Botanica’s secret tom yum sauce

This Season’s Special!

D E S S E R T S

Broken Cheesecake – 20

Churros Donut Stack – 19Donut-shaped churros stack topped with vanilla ice-cream,

drizzled with caramel & chocolate

Banana Butterscotch Cake – 17Served with vanilla ice-cream

Served with summer berries & crumble

Hibiscus Flower – 25Organic hibiscus tea infused 3-way-curd, macaron and glaze;

chocolate sponge and 'soil'

Valrhona Chocolate Pudding – 25Served with vanilla ice-cream & fresh cream

Banana Crumble – 23Served with vanilla ice-cream

Chocolate Ganache Tart – 24Velvety valrhona dark chocolate ganache, house-made tart shell

Tiramisu – 21Ladyfinger biscuits steeped in espresso & kahlua,

layered with mascarpone & cocoa *Contains alcohol

This Season’s Special!

Served with mashed potato & lemon butter sauceThis Season’s Roast Chicken – 37

Crispy Big Chicken Nasi Lemak – 39Home-style nasi lemak, served with extra-large crispy fried chicken

Korean Bowl – 35Egg wok-fried rice with crispy fried chicken, pasteurized onsen egg

& cauliflower furikake

Hainanese Chicken Rice – 37Tender-poached chicken with fragrant steamed jasmine rice,served with house-made chili sauce, ginger & dark soy sauce

Chicken Katsu Don – 25Deep fried chicken cutlet, house-made tonkatsu sauce & truffle mayo

Tsukune Ramen – 28Chicken tsukune, chicken chashu, herbed chicken broth & marinated soft boiled egg

Spicy Beef Ramen – 30Spicy minced beef, chicken broth & marimated soft boiled egg

Wafu Pasta – 31Beef, mushroom, onion, garlic & wafu sauce

I N T E R N A T I O N A L

A S I A N

V E G E T A R I A N

T h i s m e n u m a y c o n t a i n o n e o r m o r e o f t h e f o l l o w i n g a l l e r g e n s : w h e a t / g l u t e n , m i l k , e g g s , p e a n u t s , t r e e n u t s , f i s h , s h e l l f i s h a n d s o y .

P l e a s e a p p r o a c h a m a n a g e r i f y o u h a v e a n y d i e t a r y r e s t r i c t i o n s .

A L L P R I C E S A R E Q U O T E D I N M A L A Y S I A N R I N G G I T ( M Y R ) , I N C L U S I V E O F 6 % S E R V I C E T A X .

I t i s our phi l o sophy to s e rv e f r e sh and qua l i ty food , the r e fo r e c e r ta in ingr ed i en t s u s ed may d i f f e r ba s ed on s ea sona l ava i lab i l i ty and f r e shne s s .