Hibiscus
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Verdict based on 12 critic, 3 blogger and 1 user reviews and awards
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Address: 29 Maddox Street, London W1S 2PA

Website: Visit restaurant website

Telephone: +44 20 7629 2999

French chef Claude Bosi relocated Hibiscus from Shropshire to Mayfair in 2007, and has retained his reputation and two Michelin stars.

This restaurant has 2 Michelin Stars

Latest reviews of Hibiscus

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

7 April 2014

This halibut, immaculately timed and attractively sat amidst an ocean-metaphor of frothy sauce, had exactly that effect – it was like setting off on a sea voyage from the comfort of your Mayfair restaurant table…

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Time_Out

Time Out Editors, Time Out

16 October 2012

‘Really weird, but really good.’ Those words made an appearance at least three times during lunch here, a tribute to the playfully adventurous cooking of chef Claude Bosi…

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Andy_Hayler

Andy Hayler, andyhayler.com

15 November 2011

Although it had highlights (mainly the venison) the food seems technically capable but rather over-worked to me; this may be partly a matter of personal taste, but I find this food hard to love…

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JayRayner

Jay Rayner (LM), London Magazine

26 September 2011

Dinner here is an adventure. Granted it’s an expensive one, but if you can afford the ticket it’s worth it…

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What the Critics say

Time_Out

Time Out Editors, Time Out

16 October 2012

‘Really weird, but really good.’ Those words made an appearance at least three times during lunch here, a tribute to the playfully adventurous cooking of chef Claude Bosi…

Read full review »
JayRayner

Jay Rayner (LM), London Magazine

26 September 2011

Dinner here is an adventure. Granted it’s an expensive one, but if you can afford the ticket it’s worth it…

Read full review »
zoe_williams

Zoe Williams, The Telegraph

9 March 2008

It was all so special. You know when you have a special anniversary, and somehow the very significance of it gives you the yips and you can’t think of anywhere to go? Go here…

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matthew_norman

Matthew Norman (Guardian), The Guardian

14 December 2007

There are those who believe that Claude Bosi’s cooking is the future of grand gastronomy in Britain. Myself, I hope and pray it soon becomes the past, because seldom have I encountered a wider chasm between the opulence of a chef’s talent and the paucity of joy to be had from his food…

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jay_rayner

Jay Rayner, The Observer

24 November 2007

The most intriguing dish was suckling pig in two services, the first bringing a tranche of meat and skin so tender a gumming baby could have eaten it, spread with warm sea urchins. They have a dirty, sexy, almost overwhelming flavour, particularly when introduced to a little heat…

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The_Independent_Small_Logo

Terry Durack, The Independent

18 November 2007

Next, a golden sausage roll that is lighter, sweeter, flakier and juicier than any sausage roll previously known to man. It comes with a “brown sauce” of truffle jus and balsamic vinegar, and is wondrous…

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AA_Gill

AA Gill, The Sunday Times

18 November 2007

I’m never going to think, yum, what I really want this evening is pig roasted with sea urchins, kohlrabi and sweet potatoes. This is food sans appetite, form over function. Hibiscus isn’t the only restaurant with two Michelin stars…

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giles_coren

Giles Coren, The Times

17 November 2007

They’re called “croquettes of lambs sweetmeats” on the menu. But that’s balls to you. Two bollocks are served – as in nature – coated in the most perfectly adhering, light, golden crumb, laterally sliced and stacked ever so prettily…

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hardens

Richard & Peter, Harden's

14 November 2007

On our visit, we tried out both the options available for each course of the lunch menu (£25). Everything was notable for consistency of quality, and elegance of presentation…

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metro

Marina O'Loughlin (Metro), Metro

13 November 2007

Foie gras ice cream with brioche emulsion – a Ludlow favourite – is a study in texture. Pulpy, pappy, supersmooth, its suffocating creaminess is punctuated by the teeniest bombs of sour-bitter lemon ‘caviar’. Of the liver, there is only the most evanescent trace…

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John_Walsh

John Walsh, The Independent

10 November 2007

Mine was Roast Mortimer Forest Venison, Smoked Chocolate, Savoy Cabbage Puree, confit of pear in red wine – a stunning display of fat venison slices, pinkly rare to an alarming degree, tasting of woodsmoke (it’s the chocolate) accessorised by a slice of poached pear, a howlingly green sauce and an unscheduled spoonful of chicken liver purée with pine nuts…

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Telegraph_small_logo

Mark Palmer, The Telegraph

3 November 2007

But some of the other concoctions sound far weirder. How about “savoury ice cream of foie gras, warm emulsion of brioche, balsamic vinegar caramel”, or “fine beetroot and orange tart, iced feta, pickled girolles, pink grapefruit”?…

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What the Bloggers say

Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

7 April 2014

This halibut, immaculately timed and attractively sat amidst an ocean-metaphor of frothy sauce, had exactly that effect – it was like setting off on a sea voyage from the comfort of your Mayfair restaurant table…

Read full review »
Andy_Hayler

Andy Hayler, andyhayler.com

15 November 2011

Although it had highlights (mainly the venison) the food seems technically capable but rather over-worked to me; this may be partly a matter of personal taste, but I find this food hard to love…

Read full review »
Hugh Wright

Hugh Wright, TwelvePointFivePercent

16 October 2010

It’s with careful aforethought and the space of a week’s reflection that I can say that this was one of the best meals I have ever had. Hibiscus shows that French cuisine is no more a spent force than the vibrant, vital culinary scene (…) which is one of the most, perhaps the most, exciting in the world…

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