Da Terra

It was a pleasure to continue my support to the hospitality industry when yesterday I returned once more to Da Terra in Bethnal Green. This I’m glad to say was my fifth time here and although as we know things are a little different at the moment it was just as memorable as our previous visits. We arrived on saturday and received the usual great welcome from Chef Rafael , Manager Charlie and the rest of the team. We then sanitized our hands before being escorted to our usual table. All the staff were wearing face masks and this time the menu’s were already placed on the tables along with the wine list. There was plenty of space between the tables allowing the staff to be able to move around freely. They are also fortunate not to have lost many covers during these changes and are now also looking forward to opening for more days other than just the weekend as they do now. It was nice to start off with a complimentary glass of the Rathfinny Rose Sparkling Wine as we decided to choose as always the long Tasting Menu. We then spoke to the sommelier Alvin who recommended a fabulous french rose wine to compliment the majority of the menu. It was a Chateau Hermitage Saint=Martin Ensor 2018 which pale in colour but delightfully fruity and indeed was an excellent choice. We then started with an Amuse Bouche which was based on the Brazilian Caprinha cocktail a mixture of cachaca , sugar & lime. This was followed by some delicious snacks.

Chateau Hermitage Enzo 2018



This led us onto our first course the amazing Scallop , Fennel & Granny Smith which had been slightly altered in it’s presentation and I believe added more flavour to the dish. Our second course the Stracciatella , Tomato Panzanella & Basil had also been changed slightly and once again the result was another flavour success. Next to come was the Chicken which really is heavenly.

Scallop , Fennel , Granny Smith

Stracciatella , Tomato Panzanella , Basil

The Chicken

We was then in for a nice surprise with the next course as the Sourdough Bread had been personalised with our name engraved on top. This was accompanied the bone marrow and a selection of three choices of butter. We then moved on to a new dish which was based on a Moqueca a Brazilian Fish Stew. The Wild Halibut with the addition of a choice of chillies was absolutely fantastic. This was followed by the Duck Tortellini which we first sampled on our last visit but has now been transformed into fabulous dish.

Sourdough Bread

Wild Halibut – Moqueca

Duck Tortellini

Now it was on to the main course which instead of beef was now New Forest Pork , Black Beans , Farofa & Herb Bouquet which personally I thought was a better combination. This led us onto the Cheese course named Romeo & Juliette featuring Goats Cheese topped with a Guave Gel.

New Forest Pork

Romeo & Juliette

Now it’s dessert time which started off first with the pre dessert. This was Cachaca Ice Cream with Oscietra & Mole and delightful it was to. This led to the main dessert of Sorrel , Ollo’s Strawberries & Condensed Milk which was delicious and we also loved the cow placed on top.

Cachaca Ice Cream


We finished with coffee , petit fours and a digestive from the drinks trolley to bring to end another memorable dining experience at Da Terra. The food created by Rafael really is taking on more of his Brazilian influences as the restaurant moves from strength to strength. I really would highly recommend a visit here so you can taste for yourself the amazing flavours in their food. It was then nice to have a chat with Rafael & Charlie and say thank you to them and their team before heading home.

Looking forward to seeing them all again soon.

Petit Fours


By Lloyd Stevens

I'm a big Foodie and love Fine Dining in AA Rosette and Michelin Star restaurants also enjoy good Pub Food especially Desserts . I been living in Hornchurch for 20yrs now and this year celebrate my 25th Wedding Anniversary to my wife Jane . We do enjoy our holidays with Italy & San Diego as our favourite destinations I've decided to focus more on my Foodie life due to over 3 years ago being struck down with nerve damage and recently spondylosis I do enjoy my sport and follow Chelsea , Juventus & San Diego Padres


  1. The attention to detail is second to none! I loved the fact that your names were carved into the bread and that little cow-giraffe hybrid on the Sorrel dessert is ingenious! Thank you for sharing your amazing experience.

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