Da Terra

Opened in January 2019 inside the historic Town Hall Hotel, Da Terra channels chef Rafael Cagali’s Brazilian and Italian heritage into an inventive tasting menu that’s personal, playful and produce-driven. The restaurant earned its first Michelin star eight months after opening and a second in the 2021 Guide, cementing its place among London’s top dining rooms. The name “from the earth” speaks to a philosophy rooted in origins and memory rather than strict regional labels.

Our Key Contributions

We were briefed to set direction and source across front and back of house; cookware, BOH equipment, barware and a bespoke tabletop that sat comfortably within the interior. We specified the core pieces required for opening, aligning choices to the room’s palette and the kitchen’s service flow.

For tableware, we focused on texture, clay and colour so ingredients could lead. Core items were selected for durability and tight stacking in a compact kitchen, with a few signature elements that reflect the restaurant’s character: Odd Standard's Rocky soapstone pieces for select courses, bespoke vases by Julija Pustovrh on each table, and Spruce Burl with Reindeer Horn Steak Knives by Tobbe Lundström - used only for the relevant course, a standout detail for guests to notice and remember.

On the pass, we specified Stayhot heat lamps to stabilise temperature and support consistent timing. We scheduled deliveries to the build programme and documented codes, par levels and lead times so reordering and upkeep remain straightforward once service is underway.