A Marlow restaurant has revamped its menu with summer just around the corner.

The Botanist has 25 restaurants across the UK with the chain boasting a popular venue on West Street in the middle of Marlow’s town centre.

The chefs regularly change their menus to go with the season with fresh flavours being focused on in this edition.

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Customers can still to order the restaurant’s infamous hanging kebabs but guests now have the opportunity to try some brand new dishes.

Diners can also choose from reimagined classics including ribeye steak served with lashings of truffle béarnaise sauce, heritage tomato and mozzarella salad with grilled plums, olives and bruschetta.

To start we chose to share the baked camembert which was served in a bread bowl and was topped with chorizo, garlic oil and rosemary honey.

This was great to share and looked impressive sat inside the bowl made from bread which was ready to dunked into the melted cheese.

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For our mains we opted for the fragrant Thai curry topped with pork belly, tiger prawns and rice noodles and the pan-fried seas bass with gnocchi, tomatoes, peas and romesco sauce.

The curry was packed full of flavour and the generous portion of fish was perfectly cooked.

The gnocchi was a nice addition to the plate and accompanied the seabass well.

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The new menu also sees The Botanist’s burgers get a seasonal update with the arrival of a stacked crispy chicken burger in buffalo dip, a new and improved Botanist cheeseburger with pulled beef, maple bacon, crispy onions and truffle mayonnaise.

The plant-based burger has also had an upgrade, and now comes topped with vegan cheese, chilli jam, crispy oyster mushrooms and truffle mustard mayonnaise.

The restaurant’s hot board now comes with tater tot poutine, lamb koftas, Cumberland Scotch egg, whole garlic prawns and baked camembert with prosciutto.

Vegan diners can also choose from a growing menu of options, with over 30% of dishes being suitable, including super-greens houmous served with sundried tomato oil and Romana flatbread and the vegan hot board with bang bang cauliflower, crispy porcini gnocchi and celeriac, cashew nut and mushroom pot pie.

If you like cookie dough and mint, there is now Aero variation alongside other new desserts including lemon tart with raspberry sorbet and crushed honeycomb, and mango and strawberry cheesecake with passionfruit sorbet and coconut sugar.

We went for the former and also tried the chocolate brownie fondant which was served warm with salted peanut sauce and vanilla ice cream.

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The cheesecake wowed with its bright colours and each bite provided a mouthful of refreshing flavours.

The brownie was rich in flavour and was perfectly balanced by the scoop of vanilla ice cream.

Guy Greaves, development chef at The Botanist said: “As a chef, it’s amazing to work with the vibrant ingredients that summer provides, to offer our diners interesting new takes on signature dishes they’ve come to know and love when visiting our restaurants.

“Comfort is at the heart of our menu, and we’re looking forward to seeing our guests enjoy new, fresh flavour combinations that give a seasonal update to well-loved classics.”