The Test Kitchen
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.
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