It’s the intimate 10 seat triptych that shine’s light to Chef Josh Boutwood’s personal experiences and culinary training. Each venue captures a distinct idea or characteristic of his personality. The menu here is designed with minimal chic in a monochromatic palette with balances of grey. 3 venues. 3 colours. A central theme that seems to emerge across his culinary expressions.
“I have a deep connection with the number three. It is connection that fuels my fascination with triangles. When creating a dish, I imagine a blueprint in the form of a triangle. In some instances, the points of this triangle represent ingredients: a starch, a protein or a vegetable. Sometimes, the points could be flavors such as salt, bitter and sweet. The points could even signify textures like soft, chew and crunch. My challenge is trying to find the equilibrium within a dish, a sense of balance between each point of the triangle. The process can be brutal in its simplicity but it is always elegant in its symmetry.” says Chef Josh Boutwood.
Unlike our visit to the more laid back nuances of Savage , there’s an intimacy with the food creator that adds to the diner’s experience with all seats focalised on the kitchen. His drive to innovate and define his unique style, the result of a catalystic encounter during a stint in Sweden when criticised for his lack of experience in the kitchen.