The dining scene at Rockwell has a stellar new addition with Chef Josh Boutwood’s pop-up concept, Anvil. Evocative of the raw, powerful imagery of the traditional metalworking 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, Chef Boutwood celebrates the essence of simplicity and innovation. The focus is on creating market-driven dishes that are both innovative and approachable, marrying local, seasonal produce with creative techniques and flavor profiles.
“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,” Chef Boutwood explained.
The 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. Boutwood also tells diners to “expect the unexpected.” Familiar ingredients are paired in new and exciting ways. “It’s about creating layers of flavor that challenge the palate while remaining deeply satisfying.” The presentation is thoughtful, a Chef Boutwood trademark.
Begin your meal with starters like the Sunchoke, Bacon, Crème (fresh braised sunchoke soup paired with applewood smoked bacon and topped with crème fraîche 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 puree, onion and cilantro salsa, and chili oil); Country Pâté, Brioche, Pickle (pork and duck liver pâté paired with cornichon, Dijon mustard, and toasted brioche); Wagyu Tartare, Egg, Potato (top round wagyu and sirloin dressed in an emulsion of mustard, garlic, and herbs, paired with cured egg and potato); Mushroom, Comté, White Wine (a selection of mushrooms cooked in garlic, white wine, cream, and 36-month Comté cheese, finished in the oven); and the much-loved sourdough served with smoked butter, The Test Kitchen’s pride.
Among the mains are fish choices like Seabass, Lobster, Cauliflower (Chilean seabass paired with lobster bisque, cauliflower puree, and tomato and dill oil) and the famed Turbot, Garlic, Parsley (oven roasted and served with a garlic parsley sauce); Pork Chop, Pecorino Romano, Sage (pork chop pan-seared with fresh sage, finished with a light mustard jus and Pecorino Romano); Roast Chicken, Corn, Lemongrass (Inasal roast chicken paired with Japanese sweetcorn puree, popped sorghum, and a selection of 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 and Guanciale cream and finished with Parmigiano Reggiano). Chef Boutwood harks back to his British roots with the Lamb Shank, Onion, Mint (braised lamb shank paired with a decadent mint lamb sauce, burnt cauliflower, and sunchoke puree), and the intriguing Cumberland, Yorkshire, Gravy (house-made mace and sage sausage atop a Yorkshire pudding, paired with onion gravy, fresh cheese, and spring onion). Sides include cauliflower cheese, beef rice, and mashed potato, all of which can be paired with any of the mains.
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.
Anvil by Josh Boutwood pops up at The Balmori Suites Chef’s Table (Hidalgo Drive, Rockwell Center, Makati City) until October 13, 2024, from 11 a.m. to 10 p.m. For reservations, call 0956-863-9936. Follow @anvilml on Instagram.