The Michelin Club

Texture

1 star Michelin Restaurant in Marble Arch, London

Head Chef: Agnar Sverrisson

Food: Modern French/Nordic

Date visited: 12/09-2015

Total Bill:  £897.75 (including service charge)

Menu:

All 4 members in the Michelin Club went for the Tasting Menu, where the following dishes were served:

Appetiser

Tomato Gazpacho: Icelandic Prawns, Burrata, Snow, Herbs.

Anjou Pigeon: Chargrilled, Sweet Corn, Shallot, Bacon popcorn, Red Wine Essence.

Warm Smoked Eel: Bonito Broth, Quinoa, Turnips OR

Nord pas-de-calais Suckling Pig: Shoulder, Belly, Hispi Cabbage, Gooseberries.

Black Angus Beef, Rib Eye: Chargrilled, Ox Cheek, Horseradish, Girolles.

Cheese Course (additional)

Pre-Dessert

Passion Fruit Soup: Mango, Sorbet, Ginger

Wine:

For the first time ever we decided to go with the Prestige Wine Pairing, where the following wines were served:

1) Alsace Riesling Heissenberg Domaine Ostertag 2012

2) Mornington Peninsula Pinot Noir Kooyong Haven 2012/ Arbois Chardonnay Domaine du Pelican 2013/ Mornington Peninsula Beurrot Pinot Gris Kooong 2013

3) Champagne Blanc de Blanc Horizon Pascal Doquet/ Champagne Grand Cru Reserve Brut Marguet

4) Rioja Reserva Roda I 2007

5) Alsace Grand Cru Sonnenglanz Pinot Gris Domaine Bott Geyl

We additionally ordered the following extra wines:

3 glasses of Shiraz

1 Carafe of Port Tawny 20 Years Grahams

Extras:

The restaurant finished the evening with cakes, macarons, chocolates and coffees on the house and the ladies got a small box with Icelandic Lava Salt when we left the restaurant.

Annette and Carlos also had a quick tour of the kitchen in the end of the evening.

Further pictures from our evening can be seen here:

https://www.facebook.com/media/set/?set=a.10153709429426383.1073742114.786091382&type=1&l=47e44cb0d4

Link to the restaurant:

http://texture-restaurant.co.uk/

To read about our whole experience in this restaurant, please refer to our blog where we will also like to hear your comments and view if you have visited the restaurant yourself.