Moving into the space vacated by The Typing Room (which itself replaced Viajante), chef Paulo Airaudo (of San Sebastian's Amelia and The Fat Duck) is opening a “relaxed fine dining” restaurant and a bar; the cuisine takes influences from Latin America and Italy.
Harden's survey result
“A very fine effort by Brazilian chefs with a good team. I hope they succeed!” Paulo Airaudo and Rafael Cagali’s ambitious East End yearling is the latest inhabitant of this space in Bethnal Green’s former town hall (which has, over the years, housed Lee Westcott’s The Typing Room and Nuno Mendes’s Viajante) where a series of wizard small plates (from either an eight-course or eleven-course menu) are delivered, often by the chefs themselves, from the open kitchen. It’s yet to generate a huge depth of feedback, but in terms of dazzling ratings it’s scored as one of the more interesting arrivals this year; and a very worthy successor to its brilliant predecessors on this site.
“A very fine effort by Brazilian chefs with a good team. I hope they succeed!” Paulo Airaudo and Rafael Cagali’s ambitious East End newcomer is the latest inhabitant of this space in Bethnal Green’s former town hall (which has, over the years, housed Lee Westcott’s The Typing Room and Nuno Mendes’s Viajante) where a series of wizard small plates (from either an eight-course or eleven-course menu) are delivered, often by the chefs themselves, from the open kitchen. It’s yet to generate a huge depth of feedback, but in terms of dazzling ratings it’s scored as one of the more interesting arrivals this year; and a very worthy successor to its brilliant predecessors on this site.
For 30 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Da Terra, Town Hall Hotel?
Da Terra, Town Hall Hotel Restaurant Diner Reviews
"This was our sixth visit to Da Terra and if I’m honest it was our best experience yet. The food has been taken to a whole new level. The title of some of the dishes may sound the same but they have been redesigned to bring out even more flavours in the food and along with the new style of presentation they were a winner all round. When you put these together with the new dishes there was only going to be one outcome which was a stunning afternoon dining experience. We arrived on saturday and given a lovely welcome before manager Charlie came out to say hello and have a quick chat. We were then escorted to what I think we can now say is our usual Table 10. Once comfortable we received a complimentary glass of Rathfinny Estate Sparkling Rose to start the preceding’s. At this time is was nice of chef patron Rafael to come over and say hello and talk about the few changes they had to make during this hard times that the hospitality industry has been facing. You could see there was some new chefs in the kitchen and the addition of Maria & Jasmin in the front of house team are going to be a great addition to the restaurant. Regarding the menu we opted to choose the eleven course tasting menu. There is also a choice of the smaller tasting menu. It was then time to meet sommelier Alvin who recommended a fabulous Luis Seabra Xisto Ilimitado 2019 from the Douro region in Portugal. The easiest way to describe this wine is to say that it’s the next level up from a Vinho Verde and definitely a great food wine. Now it’s time to move on to the menu itself which started with a refreshing Caipirinha which is based on a brazilian cocktail made with cahaca , sugar & lime. This was followed by some amazing snacks which consisted of Cod Croquettes , Beef Tacos , Buckwheat Cup & Mushroom Doughnuts. They were all absolutely delicious. Now we could move onto the first course Scallop with fennel & granny smith apple. With the new style of presentation it seemed to bring out even more flavour in the dish and really is a delightful way to begin. This was followed by the new Caprese salad with datterini , basil , stracciatella & black olive. This dish was just beautiful. This led us to The Chicken which was without doubt the best version so far. It is Chicken Wings , liver , feet , egg yolk & onion. Our next course was the Sourdough accompanied by bone marrow , cultured butter & olive oil. This was followed by a truly delightful dish the Moqueca a brazilian fish stew. This was wild halibut with palm heart & farafa. What was to follow were two new and amazing meat courses. The first was my dish of the day a stunning Raviolo with duck whey & watercress. This was accompanied by slices of Duck Charcuterie to enhance the dish to an even higher level. Secondly was a fabulous Suffolk Lamb featuring the saddle , kale & cassava. This came with some heavenly Lamb sweetbreads. We then moved to the cheese course Romeo & Juliette featuring two types on goat’s cheese topped with a guava gel with fennel crackers. This was followed by the Baba with cahaca , pistachio & royal beluski caviar. Now we finally reached the delightful dessert Strawberry which was gariguette strawberries , sheep’s yoghurt & 40 year old balsamic. We finished with tea , coffee , digestifs and some fabulous petit fours to bring to an end a truly memorable dining experience. The food created by chef Rafael and his team is absolutely stunning. The service led by manager Charlie , Maria & Jasmin is as friendly and professional as it could be. Also thanks to sommelier Alvin for some excellent choices of wines that paired perfectly with each course. A visit to DaTerra really should be placed very high on your dining list and personally I’m already looking forward to returning as soon as possible. Thank You Rafael , Charlie , Maria , Jasmin , Alvin for a fantastic lunch and looking forward to seeing you all again soon"
"What other Michelin place allows you to add your own chillies to a fish curry so you spice it to your liking. Bread course is a course in its own right. A large lump of roasted bone marrow accompanies 3 different butters, you could just live off bread and be happy. £65 lunch menu is amazing value for the level of cooking and a short but interesting beer list means you can keep costs down if you don’t fancy wine. Chefs serve the food allowing you to really understand the restaurants focus and philosophy. Open kitchen gives you a great view of the kitchen "
|Wine per bottle||£50.00|
8 Patriot Square, London, E2 9NF
|Wednesday||6 pm‑9 pm|
|Thursday||6 pm‑9 pm|
|Friday||12 pm‑2 pm, 6:30 pm‑9 pm|
|Saturday||12 pm‑2 pm, 6:30 pm‑9 pm|