Texture Restaurant

Posted in AutumnLondon

I don’t frequent to Marble Arch as often. I’m there just around the corner most of the time, but not near the parts that bleed in Marylebone. I find it a bit hectic really, people who can’t brave the stress of Oxford Circus (and actually know better not to go there) usually occupy the streets of Marble Arch and the surrounding areas. Then Marble Arch, unexpectedly, bleeds into Marylebone. A tranquil little neighborhood that almost is looked past by visitors who only dream about the pastel houses of Notting Hill. And unsurprisingly, Marylebone houses some unique gems that gives energy and vibrancy to London life.

Walking down the street I didn’t even dare to look at where I was and what surrounded me because every house, front door, all of it—looked the same. And then there were peaks of green that came through and there were glass doors instead of the grand statement of a glossy black door that you would usually see placed as one of the door fronts. The glass, a bold move, made it a showstopper.

Texture Restaurant & Champagne Bar

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Texture Restaurant
Texture Restaurant
Texture Restaurant

gripping the wooden door “handles” and entering a foyer

It felt like entering a terrarium. A bold move, a confident move that almost felt like a boast to what was to come. Light trickled in and hit the dark-hued bar and straight through the crevices where wine glasses were placed. The dining area, what seemed to dine 50 or so, has a Scandinavian charm. Minimal, white, elegant and just a splash of color with the painting on the grand wall on your right as you walk in.

I was curious to see how “texture” would play out within the dishes if Scandinavians love to encourage simplicity.

Texture Restaurant
Texture Restaurant
Texture Restaurant
Texture Restaurant

What I Wore

shirt H&M skirt c/o BODEN sunnies c/o BODEN purse c/o COACH shoes JOSEFINAS

we chose the fish tasting menu

It seemed the right thing to do along with the wine pairings, of course. We were greeted with champagne and then an assortment of appetizers to start. Right from the start, the appetizers played with color and the unique availabilities of the Scandi-British cuisine. Bread with black lava salt and two types of pungent olive oils. We knew, however, the best was yet to come.

And so it started with the first glass of wine. A light, refreshing white that was subtle, yet to the taste of the food exuded citrus to accompany the scottish salmon. Most of my fine dine experience in this country is very much the same type of fare, but head chef Aggi Scerrisson seemed to not deviate from his Icelandic roots.

Each plate that was brought out looked simple, yet was complex. Each ingredient was thoughtfully integrated to encourage the main ingredient in each dish. The Icelandic cod perfectly crispy at the top surprising you with a gorgeous cloud-like brandade surrounded by pillows of avocado spread and garnished with crispy chorizo. What stole the show {aside from the skyr dessert and wine choices} was the Norwegian king crap in the coconut soup, lime leaf and lemon grass. The taste of the ocean mingling with all your sense. The pool of broth housing a school of chopped bits that certainly flirted with the king crab, it fine dining in comfort food form.

Texture Restaurant

I can’t leave the post without telling you about the dessert, always my favorite bit. But before that, I was surprised that the pre-dessert was a sorell granita. A bit too earthy was my initial thought when I opened the lid of the wooden box it came in. Paired with the almost chai-spiced sabayonne, I was most pleasurably surprised by how my palate greeted the subtle flavor.

Going into the dessert, I knew what I was getting myself into. Since moving to the UK, I often got skyr at the grocery store as it is a milder yoghurt that works well in capturing flavors. The simplest of dish that you would almost obviously place together of the vanilla skyr, ice cream, nutty rye bread crumbs and sweet wye valley blueberries. I could have gone for a second round of it especially with its presentation, it was so unexpected.

In between the courses we grabbed glimpses of the kitchen behind me. Finishing touches and garnishes made right before coming over to us. The chef invited us into the kitchen and allowed us to see the cadence of the kitchen. From the site of how things worked so fluidly, you could tell that there was a natural calm over everything—I was absolute ruckus, however. Boldly happy to see the behind the scenes.

Holding up to its name, from the ambience to the food embellished plates, there was plenty of texture in the food. Each element played its own role in sustaining the central ingredient. It was a gorgeous culinary refuge of what you may get from London-based chefs.

Texture Restaurant
Texture Restaurant
Texture Restaurant
Texture Restaurant