The Square or Hibiscus?

[Patrick_O]

Off to London in a couple of weeks for a few days and so far I am only committed to visiting the Harwood Arms and The Sportsman.

I want to book a high end lunch and clearly I will have to put my first born's name down to get a reservation at RHR so I'm trying to decide between The Square, Hibiscus or possibly Texture ( all of which have been recommended to me). I'm looking for great food, an interesting wine list and preferably a room where it is possible to have a conversation without having to whisper.

Also, we will be going to the theatre one evening ( after a pre theatre in Arbutus) and looking for somewhere to get a decent cocktail afterwards.

Any advice would be most welcome.

[Matthew Grant]

For cocktails try The Player, its members only but you can get in if they have room.

[Polarbear]

You should go to The Square for 2 courses and then to Hibiscus for another 2 as they are so close. I did this a couple of Months ago, a great way to get over your dilemma.

[felixhirsch]

Had another fantastic lunch at the Square. Phil Howard showed what one cant produce in a £35 lunch menu (with a few other extras from the normal menu, and a few more not on it). The venison Wellington was fantastic, as was the John Dory, and woodcock. In general the meal was amongst the finest I've had in London, and worth going back for, which will soon happen. I don;'t know how to phrase it, but this is one of the most consistently good, perfect, enjoyable restaurants in London.

Here's the article with pics.

[howardlong]

Had another fantastic lunch at the Square.... this is one of the most consistently good, perfect, enjoyable restaurants in London.

Hmm, my experiences (although I hasten to add not recent) have been consistent disappointment. As a matter of interest, did anyone actually know what was on that cheeseboard? It was about that size (about a dozen or so cheeses) when I last went, but no-one, not even the maitre d', could tell us what the cheeses were other than a vague "hard, goats, soft", as if we couldn't figure that out for ourselves.

I am delighted to see that the fetish for frothed sauces has all but disappeared.

Cheers, Howard

[felixhirsch]

Howard,

I can only speak for my experiences, which were all very positive so far. It might have changed a thing that Phil was in the kitchen at each of the meals I've had, although a brigade like this shouldn't let a difference appear.

The cheeseboard is changing at the moment, and the guy in charge of it was pretty good. NOt quite as passionate as the amazing cheese specialist at the Greenhouse, but he knew all he needs to.

[Tim6]

Sketch for cocktails?