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Texture Restaurant and Champagne Bar London
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3
Reviews
European in London
- Westminster
34 Portman Square
, Westminster, London, W1H 7BY
+44 (0) 20 7224 0028
http://www.texture-restaurant.co.uk/
Texture Restaurant and Champagne Bar in London is an European restaurant. They are experienced in providing European dishes . For more info contact Texture Restaurant and Champagne Bar European restaurant on their telephone number - +44 (0) 20 7224 0028.
Tags:
business, champagne, modern, wine
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Texture Restaurant and Champagne Bar
London
Reviews
Pretentious meets indifferent food - Texture has a good sized bar & served and a good glass of champagne, and the restaurant was very comfortable.
As to the food it is pretentious & over priced. Cold dishes to cold, hot dishes not hot enough. This maybe because the food is stylishly presented. Portion sizes very small however my main complaint is that the food is not flavoursome.
Crab starter was devoid of taste. Pork did a little better (little being the operative word the portion size was tiny) Why was it served with squid which did nothing in my opinion. Chocolate pudding ... was Valhrona chocolate ... ice cream served with it had no depth. My other diners had skate and cod, all were over cooked. I dont even want to mention the chefs appetizer it tasted like cold tinned vegetable soup.
19-11-07
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Texture - not rough enough - The atmosphere was
more for gents in suits and ties
than regular guys.
They gave me a bit of a look when I arrived n asked if I could bin my empty beer bottle which I bought for the long bus ride into central L. Maybe they thought I was a hobo, with a bottle in a bag and jeans on, but they relaxed a little when I told them I had a reservation. I was early so sat at the bar and got to work ordering Champagne, they claim to have one of the largest selections in London. On the advice of the French bartender I ordered a bottle of 1990 sparkling wine from California, Schramsberg Blanc de Blancs, 59 quid, not bad relative to the Cuvee Winston Churchill for £350. The bar is simple, contemporary, maybe a bit blah, but w the loveliest, flowers I’ve seen a while.
Meal started w Jerusalem artichoke w an accompany of artichoke & tea drink in a test tube that tasted like, well, artichoke + tea, weird, was ok, but didn’t love it. I ordered wine for the group, their list is amazing, one of best I’ve seen in London, ordered a Ridge Zinfandel also from California, Sommelier thought it a great pick even though was one of the cheaper bottles, a good sign if you ask me. Main course I had the slow roasted pork (12 hours), which was tasty enough, but came in sort of odd geometric shapes. I guess this is part of the show or texture, but when I imagine slow roasted pork I think of slices off the bone and soaking in its own juice that I sop up with fresh bread and butter… anyway not at this kinda place I guess. I passed on pudding, but others said it was good.
It was expensive.
23-10-07
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structure of something - The definition of texture is the structure of a substance or material such as soil or food, especially how it feels when touched or chewed. And the name is appropriate for the food served at this newly opened restaurant near Marble Arch. Even the decor capitalized on many different textures such as a Victorian engraved ceiling, birch trees in a glass box on the right side of the aisle from the bar to the restaurant and tall, fuzzy, unique flowers on the left side under the large mirror (see my photo). There is even a low table in the bar that has the middle carved out for ice so your champagne is easily chilled without the fuss of an ice bucket.
The food: Small portions but beautifully prepared and all delicious. Art. They bring around a choice of bread to accompany the Greek kalamata olive tapenade; fresh green olive oil from some small village in Italy (they mentioned the village but I can’t recall); and salted butter from France (have you ever been told whether your butter is salted or unsalted?). We started with an amuse bouche of celeriac with apple mouse. Tasty. Then they brought our appetizers. I had the Jerusalem artichokes served 4 ways: tea, roasted, poached, raw. The large sea scallops with cauliflower puree were also a hit at our table. Then came the mains which ranged from cod served with chorizo, beans and avocado puree to roasted lamb with root vegetables to slow roasted pork. By the time the pre-dessert came we were stuffed but we ate it anyway (white chocolate mousse with some kind of foam on top) and then I had a plate of various coconut concoctions. By buttons were busting at this point but I srubbished my plate anyway. It was too good to leave it.
Service was very attentive and we really liked one of the guys serving us. At times there appeared to be chaos amongst the staff and they busily served people. Four times they dropped cutlery around our table causing everyone at the table to look that way as is clanged on the floor.
We were even entertained by what appeared to be a young man and his escort for the night. Use your imagination.
This place ain't cheap so take clients or save your pennies for a special night out.
20-10-07
Tags:
business
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