Restaurant Review: The Cube by Electrolux with Daniel Clifford

Perched on the top of the Royal Festival Hall sits the temporary home of The Cube, a stunning structure that offers a very unique dining experience. Some of Britain’s top chefs are on rotation there; Sat Bains and Claude Bosi have previously done stints. Daniel Clifford, of Midsummer House, who holds two-Michelin stars, was the chef in residence when I went for one of their lunch services.

What strikes you most once you’ve worked your way up to The Cube is the stunning views of the River Thames, Big Ben, Houses of Parliament and the South Bank. Then next to hit you is the very modern, angular and white, Cube.
It’s an intimate affair dining at The Cube by Electrolux, as it seats up to 18 people. I didn’t know anyone when I went so the relaxing close setting made it easy to converse with the other guests. Clifford is an excellent host, encouraging diners to see the cooking area and get close-up to the action. He’s also happy to answer any questions and gives lots of useful cooking tips.

Being a fan of The Great British Menu, where he recently featured and won the main course challenge, I was keen to know the behind-the-scenes goings on, so we had a chinwag about that too. It was all a lot of fun.

Clifford introduces each course as you go, with the one in the above picture really setting the scene. Cutting into the egg with its oozing yolk, combined with its crunchy exterior is just so luxuriously delightful.

Amuse-bouche no.1 – creamy bloody mary
and lime sorbet

Gorgeous and light. The lime sorbet does its job in getting you ready for the next course by slapping you in the face with its tangy hit.

Sautéed scallop, apple, truffle and celeriac puree

A generously sized scallop with beautifully paired accompaniments.

Roast quail, summer peas, sautéed girolles and wild garlic oil

Of all the courses this is my highlight. There is nothing not to love about this dish – I mean really, just look at it! And it tastes even better.

Slow roast rump of lamb, courgette, tomato, basil and
Olde York cheese

The lamb is cooked in a water bath (sous vide), served perfectly pink and so juicy and tender.

Amuse-bouche no.2 – comprising of cream, chives,
maple syrup and raw egg

This is meant to be downed-in-one so the flavours mix together in the mouth, but I misheard and stupidly took a sip before realising my error. So unfortunately I got a single hit of each layer separately, which is rather unpleasant. Had I ‘downed it’ as instructed I’m sure it would have been much better.

Caramelised pineapple, pineapple sorbet and pineapple candy floss

Wow! What a way to finish a meal. Love the fun aspect of the candy floss, and functional too. Clifford explains that no sugar is added to the caramelised pineapple or sorbet, and that the candy floss acts as a vehicle to add sweetness to the dish. Genius. What a delight.

One of the views from inside The Cube

Dining at The Cube by Electrolux is a pricey affair, I can see why with such high quality produce and service, as well as the opportunity to quizz top chefs, which overall provides a very unique and entertaining dining experience. Lunch is £175 and dinner £215 (both include a champagne reception, a minimum 6 course tasting menu and matched wines). The Cube will reside at the top of the Royal Festival Hall until 30 September, 2012.

Food I Fancy dined as a guest of The Cube.