Savage by Josh Boutwood,Tatler Dining Guide
1 / 3
Restaurants
Savage by Josh Boutwood
Straightforward cooking that honours one of the basic fundamentals of cooking: fire
Back-to-basics cooking methods lie at the core of this unfussy, pre-industrial restaurant. At Savage, chef Josh Boutwood does away with the bells and whistles, utilising fire, smoke, and ash as his culinary arsenal. With nowhere to hide, meticulous cooking and quality ingredients are paramount, forming the backbone of every dish that comes out of the kitchen. In true Boutwood fashion, the menu remains unbound by any one cuisine: graze on everything from octopus with shiso and fermented soybean to pork skin with curried ketchup and chive powder.
Tatler Tips
Stay close to the action and grab a seat by the bar counter to see all the culinary magic unfold.
Must Try
- Deviled eggs, ox heart, and ash
- Dry aged rib-eye grilled over oak and charcoal, finished with smoked butter, mustard leaf emulsion, and sea salt
- Barramundi, preserved lemon, Kalamata olives
