Chef Josh Boutwood brings diners back to basics with his open- fire restaurant concept, Savage. Located in the bustling heart of BGC, Boutwood does away with the conveniences of modernity and instead utilises “pre-industrial” cooking methods, such as fire, smoke, and ash to create a medley of flavours. Needless to say, the limelight is set solely on prime ingredients, allowing diners to get a taste of pure, unadulterated goodness.

Signature Dishes

• Devilled eggs
•  Rib-eye steak
• Octopus, fresh shiso, sesame, calamansi

Tatler Tips

Be sure to take home some of their house- made breads, as chef Boutwood runs the bakery for his dining concepts out of this establishment.