The Test Kitchen

Philippine Tatler Best Restaurants - - PRODUCE-DRIVEN -

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

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