Currently perched atop of the Royal Festival Hall is the Electrolux Cube, a (quite literally) pop up restaurant which has done a tour of Europe; visiting Milan and Brussels before coming to rest in London for a few months, where top chefs will cook for 18 people at anyone time. The idea behind The Cube is to showcase the amazing range of appliance that Electrolux make, which can be found in 50% of Europe’s Michelin starred kitchens.
Once navigated to the top of the RFH via the oddly compelling singing lift, our hostess guided us up another staircase and across the roof to The Cube. The location is awe inspiring; a worthwhile experience in its own right, with a splendid view of the river, Houses of Parliament and the Eye to the left, the towers of the city to the right. No expense has been spared, the Cube is swish, sleek and space age, from one end you watch the river, from the other you watch the chefs at work, and can chat to them as they cook, and plate and garnish at the pass.
It was a treat. Cooking for us was two Michelin starred Sat Bains.
Scallops were cooked on one side, served with an elderflower mayonnaise & tomatoes and strawberries cooked in olive oil. The fruit paired well, bringing out the natural sweetness of the scallops. Perfect early summer food, bringing sunshine to our plates at least.
Next was Jersey Royals, poached in dashi with cubes of meltingly soft pork belly fat, British charcuterie and wild garlic flowers. Delicious. I shall be experimenting with components of this one at home.
Two types of lamb – a ragu with seaweed, perched on a chunk of meltingly soft braised shoulder, with goats’ cheese and dehydrated leek puree was intense and strong. All these full flavours worked very well, and balanced perfectly. The seaweed ragu was amazing.
Beauvale cheese is a continental style blue, made by the makers of Cropwell Bishop Stilton, rich, creamy and delicious it is another shout for the excellence of British cheese! Well worth buying. Here is was served on a Banbury cake and topped with port jus.
A feathery light, fluffy treacle sponge made in the microwave was flavoured with lemon and Douglas fir (which I had first experienced on a foraging course the previous week) and served on a butter milk custard. It was very nice, but I was not that wowed until I tried it with the paired sparkling sake which lifted it all to new levels.
All courses were paired with wines – I am not an expert – but all tasted pretty amazing to me, and matched the dish well.
A wonderful experience. The Cube will remain in London until the end of September, Chefs cooking are Sat Bains, Claude Bosi, Daniel Clifford, Jonray & Peter Sanchez amd Tom Kitchin.
Open daily, The Cube by Electrolux will offer a lunch at 12:00 for £175 and dinner at 19:00 for £215 (prices includes Champagne reception, a minimum 6 course tasting menu and matched wines). Reservations can be taken up to 4 weeks in advance. The booking line is open 10am – 7pm, 7 days per week.