Ten courses of a fusion-molecular gastronomy mélange. It was wonderful. In equal measure, it was a lot of courses. I am still not sure whether I enjoy tasting menus as much as your average foodie. They tend to start off well enough, with the initial ritual of the chef coming out to run through every ingredient of every course. Combined with that heady mix of your first glass of wine and the eager anticipation of the unexpected- it’s all very exciting. But by the fifth or sixth course, you are not really all that interested in whether that hand-reared morsel of beef on our plate served with that semblance of foam, that was once some vegetable, tastes better on that bed of recently harvested bulgar.
A friend of mine calls it pretentious and over-the-top. I would tend to agree, to some degree. There have been cases though when the chefs do not drone on about their dishes – sweet and simple always works – and even though my interest might still be peaked by the fourth course, marginal propensity of enjoyment begins to diminish by the fifth, sixth, seventh…
I loved the intimacy of the Cube and enjoyed six out of the ten courses. Too much wine, fatigue, and being completely full is what had us going through the motions towards the end of our meal.
The Cube allows you to bring your own wine, for which they charge a reasonable corkage. Be sure to make reservations as it is popular.
New Address: 24 Albrecht Street, Maboneng. +27 82 422 8158
The really fun part of the evening came when our dessert was served. It was a show of liquid nitrogen and chocolate spheres, which lost their form and revealed delightful centres of the chef’s creations. On a scale of 10, a definite 11 in the entertainment category. Taste wise it was equally enjoyable.