34 Portman Street, Marylebone, London W1H 7BY
Minutes from Mayfair and the bustle of Oxford Street, Texture, The Independent's New Restaurant of the Year 2007 on Portman Square, offers light, modern European food from top Icelandic chef Agnar Sverrisson. The idea for Texture came whilst Sverrisson was working under Raymond Blanc at La Manoir Aux Quat' Saisons and decided with sommelier Xavier Rousset, that they would open a new fine dining restaurant in London. The result is spectacular.
Texture offers serious, innovative food without pretension and provides a great dining experience from start to finish. Signature dishes reflect Aggi's roots and include Anjou pigeon, chargrilled, sweetcorn, shallot, bacon popcorn & red wine essence, Icelandic cod, pan-roast, avocado puree, chorizo, coco beans & sauce vierge or Lancashire suckling pig, slow cooked for 12 hours, squid & bonito sauce. Service is intimate, professional and personal without feeling intrusive. Each dish is carefully explained and glasses are discretely refilled at regular intervals.
Elegantly designed, the bar at Texture, welcomes diners for pre-dinner aperitifs or those who want to take advantage of Rousset's extraordinary Champagne and wine list. Five sparkling wines and Champagnes are offered by the glass and a further 88 Champagnes by the bottle making Texture one of London's most extensive Champagne destinations.
Rousset's exceptional knowledge and connections has helped him create a diverse wine list with numerous niche vintages and producers. Texture is a serious restaurant for serious diners and we're sure a visit will not disappoint.