Summary Opened in 2011 by Agnar Sverrisson and Xavier Rousset, who previously worked under Raymond Blanc at Le Manoir aux Quat'Saisons, Texture is becoming a big hit with reviewers praising the restaurant for being "the closest thing to Noma in London". With high expectation, we visited the place, and of course, went for the lunch menu. There was one outstanding dish, the duck confit, which was cooked perfectly with succulent meat and crispy skin. However, despite the apparent use of skillful cooking techniques, we found everything else to be quite average, particularly the desserts. Our recommendation would be to go for the other menus; it was probably not this lunch menu which gave Texture such a hype. |
Amuse Bouche- A Variation of Crackers with Dill Sauce
This snack certainly gave us a Scandinavian feel, a simple and elegant one.
7/10
This snack certainly gave us a Scandinavian feel, a simple and elegant one.
7/10
Amuse Bouche- Celeriac Soup with Hazelnuts
A cross between a foam and a bland runny soup, with some celeriac pieces and hazelnuts. Not really our favourite.
4/10
A cross between a foam and a bland runny soup, with some celeriac pieces and hazelnuts. Not really our favourite.
4/10
Bread with Olive Oil and Seaweed Salt
What makes this dish special is the incorporation of seaweed into the salt, another nice Scandinavian twist.
6/10
What makes this dish special is the incorporation of seaweed into the salt, another nice Scandinavian twist.
6/10
Smoked Scottish Salmon, Horseradish, Picked Vegetable, Sorrel
Salmon perfectly sous vide. However the horseradish/vegetable snow did not really make sense to us.
7/10
Salmon perfectly sous vide. However the horseradish/vegetable snow did not really make sense to us.
7/10
Duck Confit
Finally an outstanding dish, worth the acclaimed reputation. The meat was tender, juicy and succulent where as the skin remained very crispy.
9/10
Finally an outstanding dish, worth the acclaimed reputation. The meat was tender, juicy and succulent where as the skin remained very crispy.
9/10
Cornish Skate Wing, Watercress, Barley, Rye Bread, Salsify
Cooked nicely, great texture however the dish seems to lack some flavour.
7/10
Cooked nicely, great texture however the dish seems to lack some flavour.
7/10
Baby Brogdale Pear, Poached, Cake, Caramel, Cardomom Ice Cream
This dessert does not taste bad however we feel everything is not really in proportion here. We were served a huge piece of pear a piece of cake which looks half-bitten and a scoop of ice cream. By the time we went through a third of the pear, the cake and ice cream were already gone.
6.5/10
This dessert does not taste bad however we feel everything is not really in proportion here. We were served a huge piece of pear a piece of cake which looks half-bitten and a scoop of ice cream. By the time we went through a third of the pear, the cake and ice cream were already gone.
6.5/10
New Season Yorkshire Rhubarb, Poached, Granita, Granola, Honey Ice Cream
We feel like its a mixture of things that don't really go together, like the rhubarb and the granola, resulting in a does-not-really-taste-of-anything dessert.
5/10
We feel like its a mixture of things that don't really go together, like the rhubarb and the granola, resulting in a does-not-really-taste-of-anything dessert.
5/10
Petit Fours
The waiter said the macaroon is celeriac flavoured (again!), but when we took a bite, we didn't smell any celeriac but instead a hint of mildly sweet corn, a pleasant surprise. The dark chocolate truffles were nice and rich.
7/10
The waiter said the macaroon is celeriac flavoured (again!), but when we took a bite, we didn't smell any celeriac but instead a hint of mildly sweet corn, a pleasant surprise. The dark chocolate truffles were nice and rich.
7/10