Texture Restaurant and Champagne Bar
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.