Nestled within the storied walls of Delapré Abbey, Hibiscus Restaurant offers more than just a culinary experience.
On our latest adventure, we stepped into the Billiard Room, a space rich with history and brimming with tales of its former grandeur.
Originally built as an orangery, this exquisite room has seen transformations as fascinating as the dishes served within its walls.
From Orangery to Billiard Room: A Historical Evolution
The Billiard Room’s origins date back to 1767–1776, when Edward Bouverie I commissioned it as an orangery. Edward, a prominent landowner and member of the British Parliament, was known for his refined tastes and dedication to cultivating exotic plants and fruits.
Designed to capture the southern sun’s warmth, the orangery epitomised 18th-century opulence and functionality.
Later, John Augustus Sheil Bouverie, Edward’s descendant, transformed the orangery into a billiard room after 1872. A man of sophistication, John enhanced the room’s charm by adding unique innovations, including heated pipes beneath the billiard table to maintain an optimal playing surface.
The dark wood flooring still hides these pipes, a testament to his ingenuity. The glazed roof, installed during this conversion, allowed natural light to flood the space, creating an inviting atmosphere for Victorian-era guests.
Today, the room retains its historical character, with modern touches that complement its past. Dining here is as much about soaking in the ambiance as it is about savouring the food.
The 7-Course Tasting Menu
Hibiscus Restaurant, helmed by a talented culinary team, takes diners on a journey through flavour and texture. We indulged in their 7-course tasting menu—a feast as artistic as it was delicious.
Chapter I: Chef’s Selection of Breads, Butter, and Snacks
The meal began with an assortment of bread and butters, each showcasing unique flavours. The standout? Marmite butter. As a Marmite lover, I was thrilled. It was a savoury, rich indulgence that reminded me of Marmite on toast, but elevated to fine dining.
Chapter II: Tomato Gazpacho
Mark isn’t fond of cold tomatoes, so I prepared for him to skip this course. However, the gazpacho arrived in a whimsical, Alice-in-Wonderland-style cup. Enhanced with olive oil and fennel, the cold soup surprised us both. Mark finished his portion, a testament to the dish’s delicate balance of flavours.
Chapter III: Loch Duart Salmon Gravlax
A vibrant dish featuring smoked wasabi cucumber, pickles, and apple. The artistry of the plating mirrored the complexity of flavours—a fresh and colourful highlight of the meal.
Chapter IV: Chicken Liver Parfait & Cherry Jammy Dodger
This whimsical course paired rich chicken liver parfait with a playful cherry jammy dodger. Brandy walnuts and herbs added depth, creating a delightful interplay of sweet and savoury.
Chapter V: Scallop with Grilled Peaches
Perfectly seared scallops were paired with grilled peaches and rosemary pomme purée, a combination of flavours that captured the essence of summer.
Chapter VI: Cinnamon Lamb Loin
Tender lamb loin was complemented by baby gem lettuce, quinoa, and vanilla carrot. The hint of cinnamon added warmth, making this dish both comforting and innovative.
Chapter VII: Cheese (Skipped)
For the first time ever, we opted out of the cheese course, saving room for what lay ahead.
Chapter VIII: Kiwi with Coconut Rum Ice Cream
A refreshing palate cleanser, the tangy kiwi paired beautifully with the tropical creaminess of coconut rum ice cream.
Chapter IX: Texture of Chocolates and Mint
Rich and indulgent, this dessert played with textures and flavours, leaving us in awe of the chef’s creativity.
Chapter X: Petit Fours
The meal concluded with delicate petit fours, the perfect sweet note to end an extraordinary dining experience.
Dining at Hibiscus Restaurant was an experience for sure. The history of the Billiard Room, combined with the culinary artistry of the 7-course tasting menu, made this evening truly special. Whether you’re a history enthusiast or a food lover, Hibiscus offers something to captivate every guest.
As we left Delapré Abbey, I couldn’t help but marvel at how the past and present blend so seamlessly in this historic venue. Dining here is not just about satisfying your appetite let me tell you.
