Dinner at Da Terra

Dinner at Da Terra

at Da Terra on 16 January 2020
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Chef @elcordobesss teamed up with Rafael Cagali whom he worked with at The Fat Duck to create this new restaurant in a former Town Hall in East London. They draw from their Argentinian and Brazilian heritage but combine it with modern flavours and techniques. Da Terra is not a London outpost of Amelia in San Sebastian as Rafael is his own man when it comes to creating the tasting menu which is the only thing available in a short or longer version.
Of course there is the famous chicken, the only obvious import from San Sebastian. The skin being waver thin and crispy but with an umami explosion on the palate. Other notable dishes were the scallop, prepared like an ceviche with fennel and Granny Smyth apples and the Hampshire duroc pig which Rafael served with condiments from his native Brazil. The bouquet of herbs together with the Farofa with chillis complemented the main ingredients excellently.
A big surprise was the first dessert, a Rum ice cream with Oscietra caviar, who would have thought that this actually works.
All dishes have a great combination and layering of flavours, not bold but quite distinct, they are executed without any flaws and importantly they are slightly different.
The dining room is divided in two sections and the kitchen is completely open. As it is common practice now, the Chefs are serving the dishes and explain them in detail. All of this creates a really friendly atmosphere which lets you enjoy your meal.
A great addition to the London dining scene.

7 / 10