Having read of this restaurant in a recently published book called "Where Chefs Eat," we dined here last night and had the fish tasting menu with two tulips of champagne to start, a bottle of Andre Jacquart blanc de blanc 2004, and two glasses of a sweet Loire white. The tasting started with a pea puree served with a mint snow cone like granita followed by salmon gravlax with another flavored snow cone type ice garnished with dried then soaked kelp, then two morsels of king crab in a lemon grass flavored sauce, then a broiled (I think) salted cod in a bed of tiny shrimp in barley and fennel "cous cous". A palate cleanser of egg white "zabaglione" and yoghurt followed ending with a dessert of vanilla ice cream and rhubarb. Very interesting, very labor intensive to plate, and a reasonable meal for a Michelin one star. The tab came to 361 pounds for two.
If you own or manage Texture, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.