The much mentioned Cube continues its spell on top of the Royal Festival Hall. After H’s visit we were delighted to get another opportunity to go to The Cube by Electrolux; and as H had gone last time (and was otherwise engaged), I bit off her arm the second she mentioned the possiblity. Claude Bosi, of Hibiscus in Mayfair, was in residence. After enjoying the views and an aperitif on the balcony on seemingly the one sunny day of June, we all went inside, grabbed a place, introduced ourselves to our neighbours (terribly unBritish, but what else could we do?) and prepared to feast.
If you are going while Claude is cooking then you’re in for a treat. Eating cooking of this calibre is a great trip of discovery – the luxury of preparation time (and time spent planning and testing dishes), as well as the indulgence of two sous chefs and a plongeur result in flavour combinations that would never have occurred to me, and reflect a masterful attention to both accurate cooking and perfection in presentation. Combined with the great views over the Thames, it’s one of the few times that I’m happy to use the word unique to describe an experience.
(If you are going, I suggest you look away now, so as to keep it all a surprise.)
(A nice little nod to Claude’s restaurant).
This was amazing, with burnt butter and layers of smokey, grassy hay flavours.
For me, the stand out dish of the afternoon. Who would have thought that shrimp, raw onion and strawberry would work so well, but it was an absolute triumph. The sweetness of the shrimp and strawberries contrasted with the sharpness of the onion and vinegar, with neither overpowering the other.
Cornish Cod, Girolles, Lancashire Mead
In Claude’s opinion, the Label Anglais chicken is a better option that Poulet de Bresse, and from this taste we’ll have to get hold of one to roast. I loved the combination of the peas and sharp grapefruit in the sauce.
As Claude suggested, making sure we tasted all three elements together really emphasises the blend between the sweetness of the strawberry and celeriac and the hint of a bite provided by the pepper.
The black blobs are smooth black olive paste, and the asparagus was combined with white chocolate in a cream.
Home made honeycomb chocolates
Paired wines were:
Joseph Perrier Cuvee Royale 2002
Ribolla Gialla Vigna Traverso 2011
Moris Vermentino Maremma Toscana 2011
SOC Grenache Blanc, Domaine Ey 2009
Clos Poggiale, Vin de Corse 2007 – this was amazing. Light, fruit, acid.
Royal Tokaji Late Harvest, Hungary 2009 – a lovely, sticky, fruity dessert wine.
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.
Fuss Free Flavours was the guest of The Cube. Thank you for a fantastic lunch and experience.