Inside the Town Hall Hotel, Chef Rafael Cagali draws on his Brazilian roots, Italian heritage, and a lifetime of culinary adventures. My first visit was in 2019, when a friend took me here for a birthday lunch shortly after Da Terra opened. Without any prior research at the time, I realised midway through the meal that it was a few notches above most restaurants in London, easily at least one-Michelin-star level.
Funny enough, it wasn’t until near the end of the meal that I recognised Rafa in the kitchen. My first experience of his cooking had been at Claridge’s with Steve Plotnicki, when Rafa was heading up Aulis, Simon Rogan’s intimate chef’s table. We haven’t kept in touch since then.
The meal at Da Terra displayed creativity and precision, with each dish carefully crafted. It was therefore no surprise that, in the years since, the restaurant has earned Michelin stars one after another, consistently affirming its standing.
The restaurant has evolved further in recent years, now featuring a beautiful lounge where amuse-bouches are served — on this visit including scallops and carabinero — before guests move into the main dining room. Among all the courses, the quail was the standout, beautifully executed across multiple preparations, including a superb handcrafted tortellini. Even the sourdough and butters were excellent, particularly with bone marrow and olive oil.
The moqueca was a wonderful homage to the Brazilian classic, showcasing perfectly cooked turbot, although the farofa felt a touch too firm. The Miguel Vergara Angus sirloin was another highlight, accompanied by addictive lobster rice and a vibrant chimichurri. The menu also featured the classic “Romeo & Juliette” combination — cheese and guava for anyone who has been to Brazil. Desserts delivered elegant indulgence, with a pistachio cachaça baba topped with N25 caviar providing a memorable finish to the meal.
This was another fantastic experience. On my fifth visit, Rafa continued to deliver consistently high-level fine dining. I did feel that even more Brazilian elements could be woven into the menu, further reinforcing Da Terra’s unique identity.
