Awarded a Michelin Star in 2010 for its excellent healthy cuisine and exquisite wines, Texture Restaurant and Champagne Bar is housed in a beautifully restored Georgian building on Portman Square, at the heart of Mayfair and just minutes from Oxford Street. Believed to be the first restaurant co-founded by an award-winning sommelier and top chef, Texture is the brainchild of Xavier Rousset and Agnar Sverrisson who met whilst working under Raymond Blanc at La Manoir Aux Quat' Saisons. The muted interior of the restaurant and champagne bar blends contemporary elegance with original features and striking artwork by renowned Icelandic artist, Tolli. Texture serves modern European cuisine that focuses on combining and emphasising different consistencies. Some of Sverrisson's signature dishes include Tomato and Artichoke Textures - an extraordinary blend of flavours from confit, roasted, dried, raw, tomato water and Kalamata olives - and Chargrilled Anjou Pigeon with sweetcorn, shallot, bacon popcorn and red wine essence. Icelandic specialities such as Pan-Roasted Icelandic Cod and Icelandic Lamb from Skagafjordur are also available. Elegantly designed, the champagne bar is perfect 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.
This offer is available from May 2, 2018 until December 22, 2018, subject to availability as displayed in the booking interface. Not available in conjunction with other offers. Offer excludes service. Book this offer
STARTERS Scottish Scallops - Roasted, tartare, avocado, pickled vegetables Shetland Organic Salmon - Smoked, pear, fennel, sorrel Cornish Crab - Gazpacho, lemongrass, artichokes MAIN COURSES Icelandic Cod - Brandade, avocado, chorizo, sauce Vierge Cornish Skate Wing - Barley risotto, anis, almond, passion fruit sauce Lancashire Suckling Pig - Slow cooked for 12 hours, squid, bonito sauce DESSERTS Valrhona Chocolate - Ganache, cardamon icecream, fennel, extra virgin olive oil Muesli - Cereals and seeds, summer berries, milk sorbet Coconut