There could not have been a much better way to get my 2022 Michelin Star year up and running than with an absolutely fabulous lunch at Da Terra. The food with some new dishes and redesigned old ones was amazing , the wine pairings from sommelier Maria were perfect and the service was impeccable as always. We’ve had the pleasure of visiting this restaurant from the beginning three years ago through to the two michelin stars they have now but I would have to say that this visit just about tops them all.

On saturday we arrived at Bethnal Green station and took the short walk to the town hall where you will find Da Terra. A warm welcome awaited from Jasmin before she escorted us to our now customary Table 10. Once seated over came manager Charlie for a nice chat and to offer us a complimentary glass of bubbles to welcome us back. Now to the menu where there is a choice of three tasting menu’s to which we opted for the long ten course.

We started things of with the fabulous and refreshing amuse bouche called the Caipirinha based on the brazilian cocktail. This led us to a selection of snacks that were simply delicious. A Cod Croquette , Beef Tacos , Taleggio Doughnut and a fabulous New Scallop Cup.

CAIPIRINHA
SNACKS

Before we moved onto our first course it was time to select some wine to pair with the menu and I have to say that sommelier Maria came up with an absolute beauty. The Robert Sinskey 2016 Pinot Noir from the Napa Valley in California was light and fruity and just a sublime pairing.

So now to start the menu of we enjoyed a stunning Arctic Char with houghton springs , courgette & tucupi. This was followed by the Custard with mussel , sake kasu , trout roe , seaweed and accompanied with sea lettuce crackers that was easily one of the best dishes I’ve eaten at Da Terra. Next to arrive was the famous Chicken which had been revamped and personally I thought it was the best version to date. It came with wings , liver , feet , egg yolk & onion.

ARCTIC CHAR
CUSTARD
SEA LETTUCE CRACKERS
THE CHICKEN

Now it was time for the Bread course featuring sourdough along with bone marrow and three types of butter. This led us to the Moqueca a fantastic brazilian fish stew with wild turbot , palm heart & farofa and accompanied with chillies to just add a little heat to the dish.

SOURDOUGH
MOQUECA

We now moved to the meat dishes which started with the fabulous Raviolo of duck , whey , watercress and smoked duck charcuterie. Then it was time for the Hereford Short Rib with crosnes , cassava , chimichurri and heavenly veal sweetbread salad. These were just another two superlative dishes to add to what we’d enjoyed throughout our lunch.

RAVIOLO
SMOKED DUCK CHARCUTERIE
HEREFORD SHORT RIB
VEAL SWEETBREADS

Next to arrive was the cheese course called Romeo and Juliette with a goat’s cheese topped with a guava gel and a fennel cracker. This led us to the Baba with cahaca , pistachio and kaluga before finishing with the dessert of Yorkshire Forced Rhubarb with coconut and twenty five year old balsamic. I have to say the addition of coconut really enhanced this dessert to the next level.

ROMEO & JULIETTE
BABA
YORKSHIRE FORCED RHUBARB

We finished with coffee , petit fours and a digestive from their drinks trolley to bring to end another outstanding visit to Da Terra. The food under the inspiration of Rafael , Mark and all the team with the combination of new and revamped dishes was simply stunning. The wine pairings from sommelier Maria were a absolute delight and the service led by manager Charlie was first class. A visit to this restaurant really is a must especially with it’s brazilian influence that your unlikely to experience anywhere else. I really can’t wait to plan my next visit.

COFFEE & DIGESTIVE
PETIT FOURS

Thank You Rafael , Charlie , Mark , Maria and all the team for a truly fabulous dining experience and look forward to seeing you all again soon.

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