Texture was set up in 2007 by two former employees of Raymond Blanc at his famous Manoir aux Quat' Saisons in Oxfordshire. Agnar Sverrison, the chef, is originally Icelandic, and this influences his cooking and choice of ingredients.
The setting is a large, airy room in the corner of a hotel, just off Oxford Street. It is smart and welcoming, and not over-formal.
Although there is an a-la-carte menu, it's priced to make one of the tasting menus seem like the best deal. And so we went for the Scandinavian Fish Tasting Menu, comprising six courses. I really can't fault any of it; everything was light and fresh, with perfectly judged portions.
The service was in keeping with the general tone -- very friendly and efficient, and not in any way formal or intimidating (as is often the case in Michelin-starred restaurants that take themselves too seriously).
Of course this place isn't cheap, and they do try to "up-sell" extras ("would you like some grated truffles on your scallops?"). But it's certainly worth the money, and would make an ideal destination for a family celebration or any other special occasion.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.