The London skyline is quite spectacular. We don’t often get the chance to see London from a rooftop but this summer, a new venue has been installed on the top of the Royal Festival Hall on the South Bank.
The Cube is a pop up restaurant sponsored by Electrolux that has already appeared in other big cities like Stockholm, Brussels and Milan. The Cube (A bit of poetic licence for those of you that are mathematically inclined) is mainly a terrace, a large glass box with an open kitchen and a long white table that is built on hydraulics that allows it to be lifted up to the ceiling.
Why is Electrolux sponsoring this? It seems that they supply high end kitchen equipment to the majority of the professional kitchens in the country and they want to highlight their domestic kitchen range too.
This is the list of top chefs from around the country who are lined up to cook at The Cube: Tom Kitchin, Claude Bosi, Daniel Clifford, Tom Kitchin and Jonray & Peter Sanchez.
I was so thrilled that it would be Claude Bosi’s day when I was due to go for lunch. Claude Bosi is the two star chef of Hibiscus in Mayfair.
The event started with drinks and canapes on the terrace overlooking the Thames, with gorgeous views towards the London Eye and the Houses of Parliament.
The menu featured a lot of his specialties from Hibiscus. He said that as the kitchen equipment at The Cube was similar to his own kitchen, he was able to recreate a lot of the dishes from his restaurant menu.
Every course was introduced by Claude himself (which you can see in the video) and served personally by him and his chefs. The chefs were working in the open kitchen that opens up to the dining area and diners were encouraged to go up and watch and ask questions. You can’t do that at a Michelin starred restaurant. You also don’t get served personally by the chef himself either so this was extra special.
Here is a short interview with Claude and clips of him introducing some of the dishes.
We were firstly served the signature Hibiscus Flower and pineapple soda. The hibiscus flower is Malaysia’s national flower but we never used to make drinks with it. The little shot glass of pink hibiscus flower topped up with pineapple soda was quite refreshing and gave a hint of what further unusual culinary combinations were about to appear.
We started with Confit Asparagus with hollandaise made with hay smoked butter, served with a confit of orange and sugar. For a dish that looks so simple, it was wrapped up in layers of flavours. Every course was accompanied by a wine which I’ve included in photos below.