There are, in fact, many good reasons to go and eat at Texture. But the One Good Reason that I wish to share with you, is their set lunch.
For about the same price as three wilting salads and an E number packed brownie from the likes of Pret or Eat, the extremely affable Icelandic chef Agnar Sverrisson and his team will feed you three beautiful courses and also ply you with crispy fish and pork skin nibbles, a delicate amuse bouche and top class petit fours.
I last visited a few months ago when I ate superb snow crab and tomato consommé, and the perfectly cooked and presented cod, tomato and olive dish in the picture above. Maybe we went for the cheaper two course menu that time, because I can’t remember a dessert; though I do remember stealing from a colleagues stonking plate of lamb that I wouldn’t be surprised to see offered on its own for £18 or so on a menu elsewhere. In any event, the awesome bowl of petit fours (see picture below) would have ensured that my sweet tooth was sated.
The pea and mint amuse I had at Texture was remarkably similar to a course in the early days of Dabbous. We’ll take that as a chicken and egg thing (Mr Dabbous was head chef at Texture before starting out on his own) and the prescient point is the two restaurants clearly share similar philosophies: subtle and intelligent use of quality, seasonal ingredients; clean and precise flavours; and Skandi aesthetics. Texture deserves to be rated high up the London restaurant rankings. The restaurant is light, airy and unstuffy (much like the food) and lunch here is both an affordable way to eat out at a quality restaurant, and a thoroughly enjoyable experience in its own right.
Texture – 34 Portman Street, W1H7BY – 020 7224 0028
One Good Reason
The set lunch. £26.90 for 3 courses plus crispy things, an amuse and petit fours. £21.90 for the two course option.
One thought on “#OGR: Lunch at Texture”
Thoroughly agree. Had possibly the best venison I’ve tasted as part of that three course lunch menu. The cod skin crisps and ground up seaweed which found its way onto so many of the plates were nice touches too.