Possibly one of Birmingham’s most iconic buildings, The Cube is tucked away on the canal side, full of a range of options to eat, work and play. You’ll find a luxe hotel, restaurants galore, a spa and soon, even a bowling alley.
I was invited to join some fellow bloggers on a guided adventure around The Cube, eating and drinking as we went. It’s a hard life.
We started off at Rodizio Rico, a Brazilian steak house and Churrascaria. Instead of ordering from the menu, you attack an amazing salad bar, and then waiters patrol the restaurant with giant skewers of sizzling meat. You have a little card on your table, which you flip over to indicate that you want more meat. Basically, they keep bringing it until you’re almost dead of the meat sweats and beg them to stop.
We weren’t eating in Rodizio Rico that night, but the concept is fun and excellent for dedicated carnivores. Instead, we sampled a couple of cocktails.
I started with a Whisky Sour, which was pleasant enough, but a little heavy on the lime, which made it over sweet for me. The Margarita I tried next was nice enough, but again, lime heavy which made it taste much the same as my Whisky Sour.
I’d happily go back and eat piles of steak, but I don’t think I’d visit just for a bar experience. Service was friendly, but a little slow, and the live band were too loud, making conversation difficult.
We moved across to Shogun for dinner. The restaurant has a noodle bar, a sushi conveyor belt and several teppenyaki tables. It was the teppenyaki we were there to try. Your food is cooked in front of you on a hot grill, with plenty of theatrics, banging and shouting. It’s mad, but great fun.
We started off with a selection of sushi. Plate after plate kept arriving, all brightly coloured, looking gorgeous on the plate. The sushi is incredibly high quality, with beautiful fish expertly prepared. Highlights for me were my usual favourite, Tuna Sashimi and I enjoyed trying Nigiri topped with different fish to how I’ve eaten it before, including Squid, Sea Bass and Eel.
For the teppenyaki, you can order a la carte from a range of meats, fish and rice, as well sushi and soup appetizers, and a selection of desserts. I’d suggest ordering one of the set menus, however. You get a good selection of different foods and drinks and don’t have to try and figure out good pairings, and how much to order!
It’s an entertaining way to eat, and our chef was good fun; juggling eggs, flicking food for us to catch in our mouths, and merrily setting everything on fire. The food quality was good too. I particularly enjoyed the steak, which was juicy and packed with flavour from the oils on the grill. Another highlight was the scallops. There were enormous, fat and some of the most flavoursome I’ve ever eaten.
Finally, we piled into the lift and sailed up to the 25th floor to check out Haig Club. You may remember I went to their launch party when they first opened. To be brutally honest, I thought the bar had closed, as their social had gone quiet, their original barman had returned to Bourne & Co, and I’ve tried to visit twice and found the door locked and the place in darkness. I’m still not entirely clear if they’re actually open or not…you can book out the bar for private hire, and I believe a relaunch is planned for the Autumn. For now, I’d suggest checking before you go!
Opening confusion aside, they’d set up a mini cocktail masterclass, which will also be part of the relaunch. I happily sloshed Haig Clubman about and thoroughly enjoyed myself. Clubman is very much a cocktail whisky; the bar is stunning, but it’s not one for whisky connoisseurs. If you like a good cocktail, or you’re new to whisky, it’s a good option for a classy experience with a killer view.
I had a fun evening roaming around The Cube, and you could easily make a night of it without having to go outside, hopping from venue to venue. I’m definitely excited for that bowling alley.
I was a guest of The Cube. All food and drinks were complementary, but I was not obliged to write a blog post. All words, images and opinions are honest and my own.