In a distinctly West End fashion, Texture combines relaxation and formality – making it the sort of place you’d be happy taking a business contact, a group of friends or a date. The venue itself, nestled in a Mayfair terrace like so many less lauded bistros, is pleasingly comfortable and smart on the inside, with nifty Scandinavian design touches in the ornaments and greenery around; there’s also a smart bar, where less peckish attendees can stop for a drink.
Despite the gentility of the surroundings, Agnar’s cuisine borders on the experimental. He blends modern techniques (such as the famous ‘bacon popcorn’) with new Scandinavian elements and wild Icelandic herbs. The venue offers a private dining option and is renowned for its lunch – which, given its location, is rapidly becoming one of the most popular reasons for visiting.
On the menu you’ll find classic flavour combinations rubbing shoulders with more imaginative pairings. Native lobster might come served with mooli, bonito stock and ginger; or Anjou quail with the aforementioned bacon popcorn as well as sweetcorn and shallots. There is a seafood focus on the menu, perhaps unsurprisingly; traditional Nordic techniques (such as salting cod) are present, and a Scandinavian set menu is available for private diners.
Drinks-wise, there’s a focus on Champagne, with 110 varieties and five available by the glass, along with several champagne cocktails. Elsewhere, both Old and New World wines are covered and, again, a range is available in glass and half-bottle servings - it is easy to see why Texture won Best Restaurant Wine List at the Restaurant Awards in 2012.