Hibiscus the award winning, two Michelin star restaurants lead by grand chef Claude Bosi is a restaurant offering excellent and modern french cuisine
The menu evolves around seasonal ingredients at its best and offers you the surprising Taste of Autumn where the chef allows you to choose the core ingredients while he ingeniously creates dishes to surprise you or a lighter option to your wallet of three course lunch for £35 or 2 course for £29
The restaurant is clean, simple and modern with little details that leaves you in a happy mood.. While you order, a complimentary olives and peanut / cashew nuts salted is served to let you nibble away and sourdough of brown and white with lightly salted butter is a great start
After ordering a ‘Hibiscus’ shot is given to get you going
Refreshing, sweet and aromatic floral accent that is really a good drink..
So then let see what wonderful creations there first up in the set is mushroom veloute and buttermilk snow and salad of devonshire crab with kohlrabi and crab consume
The veloute is light, creamy and the mushroom shines and warm which amazing goes well with the cold buttermilk snow with a hint of coconut and hazelnut
The crab is fresh, sweet and the textures of the crisp kohlrabi adds the crunch that compliments the asian infused crab perfectly
For the autumn menu, butter poached lobster were delicate, sweet and amazing delicious accompany by the beans.. A wonderful starter
For the set main course, we ordered the braised pork cheeks with celeriac puree and partridge… The pork is super tender and savoury plus the celeriac is a match just right…The partridge dish is inspired by the North African cooking… Spices were used and dots of curry sauce were used to lift the tender, moist white meat.. Another great dish… But the best was the wild seabass
This was amazing, wild seabass with mushroom ketchup… Savoury, fragrant, sweet and just plain delicious! A must try!
For dessert, hazelnut millefeuille with mango pumpkin ice cream, white bean parfait with apple puree, crisp and cinnamon ice cream and fig with whiskey vanilla ice cream…. The millefeuille and parfait were delicious.. Delicate and perfect combination of sweet and acidic.. The texture was right and the contrast were perfect… The fig however was overpowered by the strong whiskey.. Not so pleasing..
The pre-dessert of panna cotta was amazingly light and refreshing!
To end a petite four of peruvian chocolate, caramel and white chocolate nibbles and assortments of madeleine…
Hibiscus is a place truly deserves a two Michelin star and what Grand Chef Claude Bosi is doing is a delight.. A must try and I will surely return!