Today is

By: Ikedi Ani-okoye

Champagne Bar

There's something fundamentally luxurious about bubbles, from long, lavish bubble baths to champagne fizzing on your tongue. I rarely have time for a Recreational soak, but did get to spend an indulgent evening at texture's Champagne Bar.

Though a wide variety of drinks are available, the bar's raison d' être is champagne, so my companion and I sampled a range of delicate fizzes. Everyone knows that individual wines vary a lot, and he same is true of champagne. First up was Boursault Brut (£8 .95 per glass). A subtle blend of grape varieties, it had plenty of bubbles, backed by a moderate dryness.

But when it comes to bubbles, the Henriot Blanc de Blancs (£12.95 p.g.) was even more exuberant. Its distinctive tones were definitely reminiscent of the chardonnay grapes that produced it.

Recent years have seen growing demand for rosé champagnes, a fact reflected by our third choice, Billecart Salmon (£14.50 p.g.). Its darker shade concealed a sweet, fruity, strawberry-like flavour. Continuing the saccharine tones, we finished with a sweet italian wine, Brachetto d' Acqui, Molina (£7p. g.). She deep, ruby-red colour was accompanied by a perfumed aroma and moreish, sugary taste.

The bar food showed just as much variety. Our first dish - bacon popcorn (£3. 50) - established the 'Heston Blumenthal' tone of the menu. Overcoming our initial caution, we discovered that the saltiness of the popcorn perfectly complemented the bacon flavouring. The selection of crisps (£7.50) was no less innovative and included melt-in-die-mouth Parmesan treats. Most unusual in this dish were the dried Icelandic cod skins; sprinkled with seaweed and accompanies by a wild wasabi dip, they clearly showed the influence of Texture's Icelandic co-founder Aggi Sverrisson.

The large canapés (£9.50 for three) also had piscine inspiration, each being topped by organic salmon with wasabi yoghurt, icelandic cod with chorizo, or pickled herring with dill dressing. The herring was fresh and light, while the chorizo provided a particularly exotic taste. The surprises kept coming at dessert; the petit fours (£4.50 per person) included delicate pistachio and lavender madeleines and, surprisingly, miniature Fisherman's Friend meringues!

AlI this my companion and I enjoyed while relaxing in an intimate window alcove, appreciating the gentle music and lighting. As we gazed up at the beautiful Georgian ceiling, clasping fizzing glasses, we were in a little bubble of our own.