New Years Eve
Join us to celebrate the start of 2015.
Chef Patron Claude Bosi welcomes you to his restaurant.
Established since 2007 in the heart of Mayfair, Claude’s palate for seasonality and sourcing the majority of his ingredients within the British Isles is translated through his classically trained - yet modern day inspired - dishes.
Claude Bosi’s Hibiscus is a restaurant of global renown.
Genial and knowledgeable hospitality from the front of house team guides you through the Hibiscus dining experience. Their dedication to service is matched by the passionate pursuit of truly great food by the kitchen brigade.
Under the guidance and leadership of Chef-patron, Claude Bosi, the Hibiscus team is one of the foundation stones of the restaurant’s reputation. “A fine restaurant is a many layered experience full of drama and passion. It needs a deep understanding of what it is that makes dining one of life’s great pleasures to make it a success and at Hibiscus, our team always work to inspirational standards.”
Hibiscus in now recruiting for the positions of:
All positions offer the possibility of promotion, in reward for your dedication and team work.
Please send your CV, cover letter and recent photograph by email to .
First ever 6/6 awarded to a restaurant by Time Out
“This is the most thrilling meal I’ve eaten in a long time”
“…I can count on one hand the number of restaurants in London producing dishes of the ingenuity, originality and restraint.”
“It looks like it’s been here forever; it’s just that confident, relaxed and warm.”
Awarded 17/20 and London Chef of the Year
“Ludlow’s loss in London’s gain”
“Bosi is an effortless cook, instictively knowing how to exploit natural flavour and remain in the modern idiom.”
“Welcome to London, Hibiscus. We’re sure you’re going to run and run.”
“Bosi is a unique talent, who creates modern dishes with bold and surprising combinations of flavours.”
“Bosi’s cooking is bold and daring; some combinations are strikingly original but his deft and confident cooking techniques see it through.”
“Claude turns out highly original food that rides the wave of classicism while still retaining and cutting edge.”
“The transition from Shropshire has been immaculate for chef-patron Claude Bosi’s celebrated new French’s”
“From taste bud titillating amuse-bouches to out-of-the-box mains in artistic presentations to wonderful desserts, Claude Bosi’s Mayfair New French proves it’s serious about its food.”
“Hibiscus is small, refined and jewel-like, and Bosi has wowed punters with his wonderful modern French cooking. Ranked in Top 20.”
The Sunday Times, Style Magazine awarded Hibiscus 4 stars
“Make no mistake: Hibiscus is a top-flight restaurant.”
“Claude Bosi’s move from Shropshire to the bustling, intensely competitive center of London a couple of years ago was a brave one, but the uprooting has paid dividends … (desserts) that reliably elicits the ‘wow’ response.”
Highly regarded art consultant and curator, Maxine Davidson, worked alongside Hibiscus to source the spectacular photographs that currently reside in our main dining room.
Maxine’s particular appreciation for contemporary photography, allowed her to assemble a carefully selected group of works by internationally respected photographers; Edward Burtynsky, Michael Wolf and Simon Roberts.
Maxine Davidson +44 (0) 7775 566 273 firstname.lastname@example.org
We are grateful to Flowers Gallery for the loan of several of these works, many of which are available for sale. For further information, please ask in the restaurant or contact: