The first word that springs to mind when walking into Bossa is quality. From the stylish decor to the attentive service as soon as you step inside, it’s clear that everything here has been carefully considered - and immaculately executed.
Each dish arrives perfectly presented, and with a view of the kitchen from our seat at the chef's table, we can clearly see the concentration and passion that goes into each one. Creativity and skill shine through on every plate, from the ultra light steak tartare doused in fresh truffle, to the tapioca tacos with bone marrow and pickled onion. The scallops in tucupi sauce are particularly noteworthy, which are soft, sweet, caramelised and submerged in an earthy sauce.
Being a Brazillian restaurant, it would be rude not to order the seafood moqueca, and it comes as a picture-perfect plate of octopus, mussels, squid and prawn in a fluorescent orange bisque. The bisque provides a delicate flavour that compliments, but never overpowers, the seafood, and is served alongside rice and banana farofa to provide some texture. But our favourite is the staggeringly good lamb with aubergine and creamy borlotti beans. The lamb is flawlessly cooked, and releases just enough juice to filter through to the aubergine underneath, providing a real punch of flavour.
For dessert, we opt for a traditional egg and coconut custard that, while tasty, is eye-wateringly sweet and not for the faint hearted.
A first-rate sommelier is on hand to talk us through the list of wines, of which there are plenty of good ones to choose from. Sourced from producers across the world, you're sure to find something you like, but we can personally vouch for the Alexandre Bain 2019 Pierre Precieuse.