Texture Restaurant

At Texture the wine is taken as seriously as the food, exactly what you’d expect when a chef and sommelier team up. Icelandic Chef, Agnar Sverrisson and French-born sommelier Xavier Rousset met working under Raymond Blanc at Le Manoir aux Quat’ Saisons and later launched Texture a 60-seater restaurant and 30-seater Champagne bar in Marylebone, not far from London’s busy Oxford street. The food is modern European with a distinct Icelandic accent. Every ingredient on the plate has its place, the dishes look like works of art and include a range of contrasting textures-hence the name. House favourites include chargrilled Anjou quail with sweetcorn, shallots, bacon popcorn and red wine essence as well as lightly salted Icelandic cod with squid, avocado, tomatoes and chorizo.

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