Texture Restaurant

Thursday evening we ate at a place called Texture. It is a venture between an Icelandic chef and a French sommelier.

They have a Scandinavian Tasting menu (all fish, all the time) and a more conventional one that we probably would have ordered had we not had Beef Ribs the previous evening.

So we ordered off the menu. Starting with artisan tomatoes for one starter and chargrilled Anjou Pigeon with sweetcorn, shallot, bacon popcorn and red wine essence for the other. The pigeon was great, although the foot was still attached to the leg. I think you were supposed to suck the tiny bits of meat off the toes - but we didn't do that.

For our main course, we both had the roast suckling pig. It had several different pieces of pig, two with crispy crackling attached. Smooth and sweet, crunchy and sharp, this was a good dish.

We had a Vosne-Romanée Burgandy (I know - that is redundant. I am just making it easy) that complimented the dishes well.

There was a cheese course with a blue, a sheep, and a goat cheese. All were excellent (Sharp and tangy)

We only ordered on dessert - a white chocolate soup with Passion Fruit sorbet and beets. (!). It didn't work. But the passion fruit sorbet and white chocolate soup was good!