Texture can be held responsible for the Scandinavian, minimalist trend sweeping through the restaurant that has inspired many of London’s top chefs (Ollie Dabbous, Hedone’s Mikael Jonsson). Agnar Sverisson and Xavier Rousset’s menu has dishes from Iceland - Sverisson’s homeland – that include Icelandic lamb from Skagafjordur. The freshest seasonal British ingredients are used.
The restaurant’s selection of champagne is one of the largest in the capital, with five varieties available by the glass and an amazing 110 bottles on offer.





