Savage

A modern take on vegetarian

Growing up, head chef Joel Rammelsberg would enjoy dinners based on vegetables, with modest amounts of fish or meat served as a complement. At Savage, he does the same, but with a modern tweak, safe in the knowledge that the produce has been farmed, caught or harvested in a sustainable manner. The set menu is plant-based, fish and meat serving as optional sides, and as for flavours and techniques, the kitchen has a clear penchant for France, coupled with an Asian tinge.