The Test Kitchen

WHY GO

The reservations-only restaurant is award-winning chef Josh Boutwood’s paean to sustainable gastronomy as he makes use of seasonally available and locally grown produce and products in his dishes.

TATLER TIPS

It’s always best to book at least three days in advance. No two meals are ever alike as the restaurant plays up seasonal ingredients to minimise repetition. Interesting fact: Boutwood and his team actually produce their own charcuterie products— lamb ham, prosciutto, and the like—along with house-brewed beer and mead. Kids’ palates are also taken into consideration and special children’s menus are available. Enjoy your meal at a relaxed pace as the multi-course menu is prepared right in front of you and can take a bit of time.

Porkloin, black fungus, dandelion and sorghum

Fermented black rice ice cream, smoked salted palm sugar caramel

Squid, yellow pea miso, cosmo