Anvil, a pop-up concept by Chef Josh Boutwood, serves a delightful line-up of simple yet exceptional dishes that combine seasonal produce with innovative techniques.
The dining scene at Rockwell has a stellar new addition with Anvil, a pop-up concept by Chef Josh Boutwood. Evocative of the raw, powerful imagery of the traditional metal working tool, the restaurant highlights unforgettable dining experiences with humble yet carefully selected ingredients. It is ongoing at Rockwell’s Balmori Suites until October 13, 2024.
Through Anvil, Josh celebrates the essence of simplicity and innovation, focusing on creating market-driven dishes that are innovative, marrying local, seasonal produce with creative techniques.
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Josh states “At Anvil, the philosophy is rooted in the belief that great food doesn’t need to be overly complicated; it just needs to be done exceptionally well. The menu evolves with the seasons, guided by what the market offers at its freshest. The ingredients are the stars, each selected for their quality and character, then transformed into dishes that surprise and delight with their unexpected combinations and presentations.”
The pop-up menu changes frequently, depending on what’s available at local markets. This ensures that each dish is made with the freshest ingredients and the variety provides excitement with every visit. He also tells diners to ‘expect the unexpected’ as “Familiar ingredients are paired in new and exciting ways. It is about creating layers of flavor that challenge the palate while remaining deeply satisfying.”
Starters include Sunchoke. Bacon. Crème (fresh braised sunchoke soup paired with apple wood smoked bacon topped with crème fraiche and chives); Burrata. Peach. White Balsamic (locally made burrata paired with fresh peach and dressed in extra virgin olive oil and white balsamic vinegar); Hamachi. Black olive. Chili (cured hamachi, black olive purée, onion & cilantro salsa, and chili oil); Country Pate. Brioche. Pickle (pork & duck liver paté paired with cornichon, Dijon mustard and toasted brioche); Wagyu Tartare. Egg. Potato (top round and sirloin Wagyu in an emulsion of mustard, garlic and herbs paired with cured egg and potato); Mushroom. Comte. White wine (mushrooms cooked in garlic, white wine, cream, and 36-month Comte cheese and finished in the oven) and the much-loved Sourdough served with Smoked Butter, The Test Kitchen’s pride.
Among the mains are choices of Sea bass. Lobster. Cauliflower (Chilean sea bass paired with a lobster bisque, cauliflower puree and tomato and dill oil); Turbot. Garlic. Parsley (oven roasted and served with a garlic parsley sauce); Pork chop. Pecorino Romano. Sage (pan-seared pork chop with fresh sage finished with a light mustard jus and Pecorino Romano); Roast Chicken. Corn. Lemongrass (Inasal roast chicken paired with a Japanese sweet corn puree, popped sorghum and fresh herbs); Dry aged short loin. Garlic. Herb (28-day dry aged porterhouse/ T-bone grilled and paired with a café de manila butter sauce) and a delightful pasta dish, Rigatoni. ‘Nduja. Guanciale (rigatoni pasta tossed in a ‘Nduja & guanciale cream and finished with Parmigiano Reggiano). The chef harks back to his Brit roots with the Lamb Shank. Onion. Mint (braised lamb shank paired with a decadent mint lamb sauce paired with burnt cauliflower and sunchoke puree and the intriguing Cumberland. Yorkshire. Gravy (house made mace & sage sausage on top of a Yorkshire pudding and paired with onion gravy, fresh cheese and spring onion). Sides include cauliflower cheese, beef rice, and mashed potato that can be paired with any of the mains.
All these extraordinary dishes can be savored in an atmosphere that is described as a harmonious blend of rustic warmth and contemporary elegance. The restaurant features a combination of communal tables of solid, polished wood and more private seating options with tables combining sleek black metal bases and dark wood tops, allowing for both social gatherings and intimate dinners. The vibe is elegant yet unpretentious, allowing the focus to remain on the food while still providing a visually engaging setting. This is one pop-up not to be missed.
Anvil by Josh Boutwood is at The Balmori Suites Chef’s Table (Hidalgo Drive, Rockwell Center, Makati City) until October 13, 2024. They are open daily from 11am to 10pm. For reservations, call (0956) 8639936. Check out @anvilmnl on Instagram.
