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Cube Tasting Kitchen (Parktown North)

Cube Tasting Kitchen (Parktown North)
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Cost
R770 for ten-course set menu (includes gratiuity, soft drinks, mineral water,tea/coffee)
Ambience
Contemporary cool
Food
Modern, Vegetarian
Payment
Amex, Mastercard, Visa
500
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Critic's review

Hennie Fisher

Food
Cube seems to be the restaurant of choice for special celebrations as well as a crowd of regular supporters. It is not a rushed meal, so one should have the time to sit back and enjoy each course. The food is inventive and creative, and even though punted as a tasting menu, the portions are ample and one certainly does not go home feeling hungry or unsatisfied. The tasting menu starts with a dish named ‘Sea Breeze’, consisting of prawns in Zanzibar spices, a garlic foam, ginger emulsion, oyster ‘pearls’, squid heads with Thai flavours, chilli ‘noodles’ and a squid ink sponge. This is molecular gastronomy at its best, where the individual components enhance each other and there are lots to please the palate. A simple little clay flowerpot is used to present a hearty, earthy dish called ‘Potato Parts’, consisting of potato confit, potato air, a potato croquette with pieces of smoky sausage, and horseradish. The ‘Flavours of Tom Yum’ is delicious, consisting of tofu, edamame beans, corn and preserved ginger with an intense, flavoursome broth poured over at the table. To clear the palate, a mulled wine sorbet is served alongside a piece of smouldering cinnamon to appease all the senses somewhat. This is followed by a course featuring a smoked duck breast, a duck pancake with hoisin, granola, orange gel and a Moroccan flavoured duck liver parfait. ‘Beef applications’ – 10 interpretations of beef – is presented on a black slate tile and includes braised shin, oxtail ragout, pulled brisket, smoked sirloin, roast fillet, rump trinchado and many more. Countering this show of masculinity, the next dish features pineapple crisps and fennel salad. This is followed by a cheese course, and a dessert continuing the molecular theme of various gels, soils, sauces and jellies. The meal concludes with a substantial plate of friandise, beautifully presented on brûléed Italian meringue.

Drinks
Although Cube offers no alcoholic beverages for sale, menus are sent out a few days in advance to allow patrons to bring along wines that would match. If one should arrive empty-handed, the staff will direct you to a wine shop around the corner, and ice buckets are prepared to keep the tipple cool. Considering the rather steep price of the meal, the glassware might be slightly ordinary.

Service
Service is friendly and accommodating, but perhaps the rather long interval between guests’ arrival and the first course could be shortened by serving bread, a welcoming drink or a palate teaser. The restaurant staff are well equipped to deal with a variety of situations and accommodate requests without much fuss. Waiters are friendly and happy to clarify anything. Cutlery is changed with brisk efficiency throughout the meal; you feel well taken care of.

Ambience
Cube currently operates in two separate restaurants, situated on the same strip, with a few other premises in-between, but each with their own kitchen and their own staff. Both spaces are similarly decorated in shades of cream and white, with white leather chairs offset by large modern graphics providing the only colour. The kitchen is part of the dining room, which makes you feel as if you are almost dining inside the kitchen, and provides a nice view of happenings. They are booked out almost every night, and there is a lot of bustling action to keep one entertained.

And…
The establishment prefers to use an online booking system that generates a bucketful of e-mail before and after your visit, including the menu and a list of rules and regulations that some may find clumsy and cumbersome. Those finding this system clumsy are accommodated by staff willing to take a telephone booking like all high-end restaurants should.

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  • Eat Out judges

    Food 
    Executive chef Dario d’Angeli’s 10-course menus change every month, but they are invariably exciting and experimental. You’ll need to take some time to enjoy the fare here: this is an experience not to be rushed, nor forgotten. There’s no doubt that the interplay of flavour, texture, technique and presentation here does make the diner really think about the food, which is probably Dario’s intention. Items may include a palate-cleansing horseradish sorbet with lime and coconut gel (strangely delicious); smoked duck with edamame beans, candied ginger, pea purée and Asian dumpling (a highlight); followed by a delicate baked goat’s cheese with feather-light beetroot candy floss. And lead us not into sweet temptation: a soymilk panna cotta with white chocolate brownie offers a playful, scrumptious take on the classic cookies and milk.

    Drinks 
    They aren’t licensed, so diners are encouraged to bring their own and enjoy the show.

    Service 
    Service is slick and swift, with both chefs and waiting staff showing high energy levels – which is, of course, needed to keep up the pace for a ten-course menu.

    Ambience 
    The small space features a minimalist interior with a grey and white colour theme. There’s quite a bit of theatre and movement involved, as all diners are served the next course at exactly the same time.

    And…
    A final flourish: chef Dario personally acts as barista while the remaining chefs present diners with large glass jars and bowls filled with truffles, marshmallows and macaroons.

    (September 2014)

  • The textures are incredible; the flavours are an education. Seeing the chefs preparing your food adds to the excitement. Dario d’Angeli’s themed menus change every month, are very seasonal and obsessive about sourcing local and eco-friendly ingredients. Surprises await you on the ten-course menu, like a savoury chocolate dish redolent of rosemary and cigarbox whiffs; or a springbok fillet with dabs of pistachio, beetroot, goat’s cheese and olive paste.
  • Food
    Expect revelations to the taste buds. This is more scintillating food experience (using fresh, locally sourced ingredients) than mere degustation, offering never-ending food pleasures. The theme is Sources, Textures and Colours, so you move from a hot, white apple drink topped with a spiced marshmallow to a platter of black chocolate items, including a ‘brownie’ of swarthy choc pasta and a pot of gorgeously gooey chocolate into which to splash liquorice Pastis. In between come the brighter colours: a small yellow-spiced crab bisque with candied fennel.

    Wine
    BYO. You’ll receive hints as to what’s on the menu in advance, for pairing if you like.

    Service
    The white-coated team, including Dario d’Angeli, whose magic food box this is, take entertaining turns explaining how to appreciate all eleven courses.

    Ambience
    It’s like a fun-food lab.

    And...
    Dining here is an occasion for arguing about, appraising and analysing each course with glee. (MLE, October 2012)

User reviews

  • We first visit Cube in 2013 and returned in approximately August 2016 and were again pleasantly surprised by their innovative ways of preparing and serving great dishes that stay with you longer after you leave the restaurant. Great food, great atmosphere and great service.
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  • Amazing well planned out, thoughtful menu, service is meticulous; never felt the need to make eye contact with a waiter. Flavours were experimental with a combination of comfort. Compared to the top ten restaurants I've tried in South Africa, a definite contender.
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  • Cube Tasting kitchen is a great night out. There are about 10 courses, so it takes a few hours to get through it all. The food makes up for what is lacking in the ambience. Though they are expanding and the spacing and ambience may improve. We've gone twice, the second tasting menu was far better than the first time we went so this may vary. We thoroughly enjoyed it. Cube is definitely one of thee best fine dining restaurants in Johannesburg. Remember to book well in advance.
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  • Amazing restaurant. Personal touches with the chefs coming to describe what is on each dish and the waiters recommending accompanying wines. Didn't think I would be full after just tasting dishes but I was very wrong! 10 of the best dishes I have tasted in my life. Highly recommended
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  • I have been to Cube 3 times over the last 12 months and they have NEVER dissapointed. We love taking people that have never been before with us to see the reaction on their faces as they fall in love with this restaurant. The menus are always inspired and interesting and the chefs explaining each course themselves lends a nice personal touch to the experience. We have never done the wine pairing so won't be able to comment, but BYO has always worked for us. Although that being said, at our last visit we actually bought every one of the suggested wines (to do our own wine pairing) as we were quite a large group, but the waiters weren't always quick enough to make sure that the right wine was available with the right course which is truly the only criticism I can give. I am a great follower of the Eat Out awards and was really shocked that this gem wasn't even nominated in 2014 as I have visited some of the other restaurants and really felt that Cube is on the same level. But that might just be me!
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  • First visit to Cube and there was huge excitement, but was quickly replaced by disappointment. While the concept is amazing presentation was severly lacking, consistency between plates were lacking and waiters basically threw the plates into the table. Having the wine pairing is a compelte waste of time since there's no sommelier to explain why they've paired each wine with the dish. They didn't even tell us what wine they were serving. Basically came down to 4 glasses of white wine and 2 glasses of red. Definitely decline an invite to there in the future.
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  • Fabulous evening out! Was so much more than just a meal. Fuss free tables filled with groups of people buzzing with conversation and fun created a warm, happy vibe and the interaction with the chefs was awesome. The sushi-ish was amazing, the take on fish and chips was sublime - every course was delicious! Service was fantastic and the requirement to bring your own wine was the cherry on top (considering how much of it we usually drink!). The only thing I struggled with was managing to get through the full menu - I only managed a few bites of the last two courses...
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  • Cube Tasting Kitchen is an experience. One that I would recommend. The Chefs explain each course to you with passion and excitement, that you cannot help but get excited too. There are some flavours put together that you wouldn't have imaged but somehow they simply work. My favourite? Milk icecream with horseradish. Yes, that is exactly what it is and it is delicious! Also worth a mention was the What makes up a Curry dish. The flavours were so clean and vibrant, it just blew our tastebuds away. And the Venison, meat that melts like butter. Well done Chefs, simply sensational.
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  • We've eaten at Cube many times before and love it every time. The food and service are always exceptional and last night was no different. Wait, it was! It was even better than before. About 2 years ago Dario had a very special course that we go on about every time we have visited. Last night we celebrated our anniversary there and Dario cooked us 'THAT' course as an extra course during our meal. How cool was that !
    And it was AS good as we remembered it! Thank you! See you all again as soon as we can!
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  • This was our first visit to Cube and what an incredible experience. Each course was beautifully presented followed by a taste explosion! Thank you Dario and your team. We will definitely be coming back...
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  • Our fourth vist to Cube (now expanded with a second "box") and the experience is still first class!
    Ten lovely courses, combined with excellent service...this is a world-class African restaurant, in the heart of suburban Jozi.

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  • My husband and I had the pleasure of celebrating our anniversary at Cube and what a pleasure! The entire evening from start to finish was absolutely sublime - intimate setting, competent and pleasant service and most importantly absolutely incredible food! Every course was just delightful. Highly, highly recommended. We'll definitely be going back soon!

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  • A wonderful explosion of differing flavours and textures that are professionally assembled and expertly presented. This is an awesome experience - not like another other "dinner out"!

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  • This was our third visit to Cube, and each visit is as sublime and unique as the last. What an incredible experience, Dario and his team are exceptional. Can't wait to go back.

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  • Great all round experience at Cube. Stimulating tasting menu and no corkage for BYO make for a fantastic foodie night out.

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  • We ate here for the second time and I was thrilled that we all enjoyed the whole experience as much as we had our first visit in 2011. I remain impressed by the excellent, friendly and unpretentious service, the creativity and pleasure of the entire evening. Some tastes are less succesful than others but nothing is boring. And many of the courses are absolutely delicious. My favourites at our meal were the sour apple deconstructed Caesar salad, the Thai inspired angry duck, and the roasted corn pannacotta with honeycomb and caramel. Oh, and the cucmber sorbet too. Also Dario is a charming and generous host, He offered us an extra taste of his delicious olive oil ice-cream (with balsamic and tomato leather) that was not featured on this menu but that one of our party had tasted at a previous meal. Our meal here was a wonderful way to celebrate some special occasions.

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  • Our third visit to this restaurant, and it is still first class! Ten courses, beautifully prepared and the tastes are magnificent! This is another Gauteng restaurant that should be, at least, on the SA top 20 list of nominees...

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  • Had a wonderful eating experience recently at Cube. The creativity and flavour of each of our 9 courses compares to any of South Africa's best. I can't actually understand why this restaurant does not get more recognition. Definitely something every foodie should experience.

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  • Joined a bunch of friends last Friday evening [23rd] for a taste experience at the Cube Tasting Kitchen in Parktown North. And what a delightful experience it was. If you're into excellent food, wine and conversation, look no further...they make evenings memorable!

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  • W0W, what a taste sensation and journey. Has to be 1 of the best dining experiences around. Well done to Dario and the team. I can't wait for the next menu.

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  • My wife and I celebrated my 40th birthday at Cube last Thursday, which turned into another unforgettable experience! Eleven Spring courses, excellent personal service from Dario and vibey atmosphere. This restaurant is in a complete class of its own, not only in Joburg, but also in South Africa, and cannot be recommended highly enough! Every food connisseur in this country should visit them!

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  • I recently celebrated my 32nd birthday at this wonderful establishment! Lucky enough to have been treated to such a fine dining experience. From start to finish it was amazing. The food speaks for itself - a culinary delight for the tastebuds! The service was faultless. The chef's descriptions of each intricate dish gave it such a wonderful personal touch. A definite recommendation and a must! Totally unique and a refreshing change from the usual Johannesburg dining scene! Book - you won't be disappointed!

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  • I recently celebrated my 40th birthday at Cube. Dario hosted 30 of us, and I cannot speak more highly of this chef extraordinaire - he is a true restauranteur. The food of course was excellent, service was excellent and overall success of the evening - beyond excellent! Dario is an absolute pleasure to deal with, and we will definitely be back many more times. 12 out of 10!

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  • 26 May 2012, table for 4 . 14-course full tasting menu. What a sensational experience - absolutely fabulous! All compliments to Chef Dario De Angeli and his team! Within all the highlights, the liquid architecture, tuna dish, snails, scallops porridge and vension - all so awesome! Unique! 10/10.

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  • Wonderful. We had a business dinner for 8 and all guests were thrilled. We went with 14 courses and each one is different with several flavours, colours and tastes. The Chefs introduce the food and it is a real conversation piece. My favourites were the 4 types of soup , the beef fillet and the dessert.
    They encourage you to finish the dish or taste but you won't go hungry and they come out with delay which makes the evening flow.
    The restaurant is small, but if you are looking for a special evening, then this is for you. 10/10

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  • Brilliant evening of brilliant food! Very happy for Dario and the team.

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  • Dining Theme Reviewed, "The Classics"

    As a general impression of Cube, it may be worthwhile for the restaurant to develop a signature dish, a phenomenal dish that repeat diners can always look forward to. This could be based diners comments so far or it can be a dish that represents the essence of Cube or its inspiration etc. Secondly compared to when they originally opened, the 13 dishes presented were a much better fit than the plus 20 courses upon the restaurant’s first few opening months. Although enjoyable, well executed and innovative, the stomach was not coping to keep up with the taste buds feeding into Thomas Keller’s sentiments of diminishing returns through extended dining experiences. “One of our overriding philosophies is the law of diminishing returns, which is, the more you have of something the less you like it. We establish our compositions based on the view that when you are finished with a dish, you wished you had one more bite. That way you have reached the highest flavour for that dish and it becomes memorable.”

    Onto the review of each dish,
    Drinks Party,
    *Malted Apple Beer - the scent of apple pie was lovely and an inviting fragrance. It reminded me of an Apple Cider I loved during my studies in the US. It was delicious.
    *The Salmon - a delicate piece of fish with a balanced smokey flavour.
    *The Hazelnut shake - a very bold tasting milkshake which would have been nicer if it was smoother but that would deter from the texture which beautifully accompanied the morsels of exquisite duck.
    *The ‘hot chocolate’ had a welcome bite/kick. It reminded me of an overcooked chicken stir-fry with onions and green peppers when i was still young, only with a touch of chocolate. I think given a certain element to create more of a balance it would certainly be beautiful.

    Canapés,
    *Tomato, Parmesan, Brinjal - A strong tomato jelly! Finally a jelly that has not been tamed by a high water content. The softness and boldness of the tomato jelly was balanced by the firmness of the cheese and its bold taste and the synergy completed by the balsamic/olive oil.
    *Shrimp Cocktail - A vegetable crème brulee that beats any other conventional creme brulee? Yep I witnessed it. The avocado creme brulee was superb and beyond smooth, light and with a subtle sweetness, "a truimphant dish". It completely overshadowed the shrimp/prawn which seemed nothing more than garnish against the avocado creme brulee. The Japanese spice topped it off with a little heat.
    *Mushrooms on Toast - Clean textures seemed to be the theme of this series of classic canapés; the mushroom soup was nice and smooth, in addition it was strange how the cream (which was self-separated from the clear soup) doesn't encumber it and tastes similar.

    Mains,
    *Thai Green Curry - The heat is not for the faint hearted! Not very aggressive but it was certainly there (making the bread a welcome addition to the dish as it soothes one after the heat). The lime added a nice subtle taste. It was a little difficult to eat due to the not so edible bits of lemongrass, so perhaps sieving the sauce may help.

    *Sole - The custard, as was the avo creme brulee, was superb in texture and taste and went well with the sole. I would have enjoyed having more of it even on its own. The potato seemed to serve a purpose of completing the dish as opposed to adding some excitement to the plate. Still though the reduction tied up the whole dish.
    *Barley - The cold chorizo as it dissolved in the barley and cheese sauce elevated the dish. A good portion of well-cooked lobster was also presented. Overall a hearty and well executed dish.
    *Pork - The puree served its purpose and the pork belly – to my relief – was not a typical melt in your mouth confit/extended sous vide(more than 10 hours). I quite enjoyed this style of cooked pork belly, as it was actually meaty and retained those lovely pork properties.
    *Milk and Honey – As yet it was the best quail eaten - the star anise added to the scent of liquorice coupled with the liquorice reduction. The quail had no toughness or tendons, it was exceptional.
    *Game - Like the first experience, Cube has proven its ability to make foams of substance. The underseasoned meat could be excused for its surreal texture (Knife not needed). The components succeed for being innovative but the dish didn't quite come together.

    Dessert,
    *The Pistachio cake and custard were both sharp and defined.
    *The Meringue was fluffy and light. It was very dynamic getting liquid caramel popcorn without losing the traditional popcorn taste. Well done to how well it complimented the fruit salad when drizzled over.
    * The rosemary in the hot chocolate should be explored from tonight onwards, it was surprisingly pleasant. The custard was equally as smooth and satisfying.

    Special dessert,
    *A wholesome portion of malva pudding "the ultimate winter dessert" was lovely and of mild sweetness which was welcomed. Shop bought malva puddings are usually drenched in syrup and are intensely sweet as a result. This was moist yet fluffy and just the right sweetness to have you going back for more. Well worth the extra weight it resulted in.

    Overall the experience of Cube was refined and resulted in exceeded expectations. In essence this visit was to test the consistency of the restaurant as many institutions do flounder with age and higher demand (more customers stressing the kitchen); particularly in Johannesburg where many restaurants start out strong and after the hype their weaknesses become more apparent. Cube has not experienced this as yet, and in fact has only gotten stronger although it is still relatively new. Given another year who knows what may take place, but for now Dario and his team and stand proud of their accomplishments.

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  • One of the most exciting culinary attempts in Johannesburg! Well done Dario and team!

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  • What an unexpectedly delightful experience. Each of our 15 course meal was certainly a treat for the senses. Loved the amount of the thought and effort that went into each dish. Fantastic food, good ambience and great service. Will definitely be back for more!

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  • For those used to fine dining, Cube will be a disappointment. The whole evening felt like two chefs cooking beyond their abilities. Some of the dishes really tasted like they had been prepared earlier. Flavours were mixed that did not belong together. On the plus side service was good and there was a nice vibe. Still falls a long way short of fine dining.

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  • We had a truly memorable dinner on Saturday 24th September at Cube. The service was attentive and warm, without being intrusive . The food was beautiful to look at, delicious to eat and a treat in every respect. We loved the surprise of each bite sized course. It was an evening to treasure in an environment that was inviting and unpretentious.

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  • We had a fantastic dining experience on Tuesday with Dario and his team at Cube. Being one of my favourite chefs in South Africa, the night reconfirmed that he is one of our most innovative masters in the kitchen.
    He had all of us in awe with his Olive oil powder, and the Bread and Butter pudding with the amazing chicken broth took me right back to Alain Passard’s Restaurant Arpege in Paris and still has my mouth salivating for more.
    We whish him the greatest success.

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  • Our waiter was inexperienced and dropped an entire drinks tray, along with boiling hot water. We complained to the manager, after only eating the 1st course, when the chef/owner asked us to leave because he didn't believe our complaint was valid and diverted the complain to their "no cellphone" policy. Very angry and disappointed with the arrogance and quick temper of the owner! As great as the food is, not worth going for the service or ambience!

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  • Our experience at Cube was priceless. Molecular gastronomy is a sensory experience with food & one we will never forget! The service was very professional, the staff was enthusiastic & informative. Dario and his team went above & beyond to share their world with us. The presentation was both interesting & unique. Never before have we experienced food that tasted familiar but was created like a work of art! Thank you to everyone who made my wife's birthday such a memorable one. Can't wait to go back and sample their new menu which comes out every 6 weeks!

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  • The menu theme was The Taste of Comfort Food, a perfect recipe for an early winter evening. With each course inspired by some of our favourite winter comfort foods (think Pub Grub, Cauliflower and Cheese, Lamb Stew, Risotto, Seafood Curry, Chicken Pie and Malva Pudding) - each course was beautifully presented and all tasted wonderful. Particular highlights of our group was the Seafood Curry and Malva Pudding, but to dismiss any of the other dishes would be an injustice because all of them in some way either surprised us with their unique twists, interpretations and flavours. This is really one restaurant you need to visit for the experience. A really nice intimate touch is that each dish is introduced by Dario, Jonty or one of the other chefs when it is brought to the table. I could see the pride displayed by Dario when presenting his dishes to us and quite rightly so.
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  • The first thing that you notice when you walk into Cube is the fact that the restaurant itself is a cube, it is small, which really adds to the intimacy of the experience! Go with good friends who share your passion for food as every course is sure to spark some lively debate. A highlight for me is certainly the enthusiasm of the team in the kitchen and their willingness to invite you in for a peep! A very worthwhile experience, my only piece of advice would be to wear pants with an elasticated waistband ,)
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  • A fantastic food experience - almost every one of the 13 courses was a wonderful experience. My only complaint is that it seemed as if there was sometimes too long of a gap between the courses.
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  • Wonderful space and excellent front of house staff. It is a long and expensive meal but it is really nice to have the chef there, excited about the concept and experimenting with flavours, textures and tastes. The BYO for wine is wonderful too. Most people splash out raiding their cellars and bring along excellent wines like French champagne and Bordeaux second growths to accompany the food. Really great to be able to share wines like this that would generally not be affordable on a restaurant wine list. Go with people you like, this is an experience which is very welcome in Johannesburgs food scene where increasingly restaurants and food lack any inspiration.
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  • Simply stunning. At R450 a head for the 14 course tasting meal and a marathon 4 hours to complete the meal it may seem very excessive but its a true eating experience and I would highly recommend this to all who enjoy a culinary journey with friends and family.
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  • It is hard to rate South African cuisine against the world due to the conservative nature of this nation’s diners. However, there have been true gems I have had the pleasure of dining at that would rival my personal bests with the likes of Fat Duck, Per Se, Jean Georges and El Celler de Can Roca. Before I get a little too excited and say Cube, in its current capacity, stands toe to toe with them, I will say this restaurant (only a few months old) has the sheer potential to get there. As far as South African cuisine goes, however, it is one of the best and I have tried them all. The 23 course dining experience is a wonder in itself, with each dish that struck every part of my palette in challenging in mostly satisfying ways. While I did make extensive notes on each course, the limited nature of this review will beckon me to highlight the strongest (and ones that may need improvement). The bread course reminded me of the care taken with Alinea’s (Chicago restaurant) bread dishes, where care and detail is exercised with a typical staple dish. Their ‘Taste’ portion’s Breakfast Mix – also called Essentials – combined grapefruit, a combination of healthy seeds, a ‘pronutro’ mix and coconut into wonderfully familiar flavours, with the added element of heat and a pleasing texture. From their starters, the Alaskan crab claw was surely the highlight (the duck a close second). A perfect level of restraint was exhibited as all the components worked in tandem for a very refined and well executed dish. While yes, only the macerated grapes made it slightly unique, the sheer elegance, freshness the broth and perfectly cooked seafood made the dish an overall success with zero faults. All the main courses were brilliant. I really wish I could single one out but I can’t. Pastry with beetroot, truffle and gorgonzola sauce should be on every vegetarian menu. The quinoa and pea salad was amazingly fresh. All the meats were perfectly cooked and paired well with their reductions. The foam used was not an imitation! It actually had flavour. The cheese course was presented in a different manner and dessert was a revelation, especially the silky smooth ganache with salt sprinkles. As for what may need improvement... With 23 courses, there should need to be some downscaling with the sizes of some dishes, perhaps the amount of quinoa, number pieces of game on the meat course and the Alaskan crab dish did take at least 5 spoonfuls to finish. Yes, yes, you are not compelled to finish each course, but if they taste phenomenal it is hard to resist. The salt monster came out swinging with the trout since each layer was effectively salt on salt (citrus? brined in salt? smoked salt drizzle and anchovy in the centre of a perfectly cooked trout). Lastly, I didn’t care for the menthol cucumber ice crystals. Presentation was there but not much beyond that, perhaps it needed some sweet element. However, red onion marmalade ice crystals accompanying it were brilliant, as I have never encountered that flavour combination as a palette cleanser. Theatrics will come in time. So will new equipment for them to take their food to new heights. I would urge them not to expand their dining area significantly as this would sacrifice overall quality and consistency. Even more strongly, I would urge them to push the envelope, ignoring potential conservative diners. Risks are the reason El Bulli lasted so long at number one (rabbit brains and sea anemone anyone?). Oh and lastly, R450 at the moment is a downright bargain. With the quality produce used, amazing service, scope of the menu and effort the kitchen staff put in, the experience should be priced slightly higher. Try to disagree if you can. For now, I award Cube 9/10.
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  • Sensational!
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  • Dario DAngeli is a culinary artist of the highest order. The food is totally sublime. The presentation is magical. We spent a glorius evening of culinary bliss. The meals were meticulously planned and executed. The menu changes now and again, so there is always the anticipation of something new and exciting around the corner!
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  • Cube is exactly what Joburg has been looking for. The food is indescribable - you just have to try it for yourself to experience each taste and texture. Each dish is a new surprise, with things you could not even think of putting together in your wildest dreams, but they just work! Reading the menu is an experience all on its own. Good Luck Dario, Jonty, Brian and your team. Cube is a triumph!
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Facilities

  • Accepts credit cards
  • Alfresco
  • Booking required
  • Dinner
  • Food
  • Functions
  • Parking
  • Serves food
  • Vegetarian

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