TATE Dining Room has unveiled its latest Autumn lunch and dinner menus, which skillfully blend French and Chinese cuisine under the culinary direction of Cheffe Vicky Lau. The new offerings from the two Michelin-starred and One Black Diamond restaurant are focused on seasonal ingredients, including Yunnan red mushrooms from China’s Wuyi mountains, local figs, and wild pigeons from France.
Lunch on Fridays and Saturdays comprises a five-course menu, priced at HK$1,180+10% per person. Dinner on Tuesday through Saturday consists of two options: five courses at HK$1,880+10% per person or seven courses priced at HK$2,480+10% per person.
Enhancing the flavours further is the sake, wine, and tea program, which includes a three-glass pairing for lunch at HK$780, a five-glass pairing for lunch and dinner at HK$1,080, and an exclusive seven-glass pairing for dinner at HK$1,480.
Autumn Lunch & Dinner Journey at TATE Dining Room
The autumn journey at TATE Dining Room begins with shiso and Sichuan green pepper water as the welcome drink, which sets the stage for what lies ahead. The Petit Salé features a trio of appetisers, including smoked mussels, black bean, and razor clam tart; chicken liver parfait; and taro croquette with sour plum.
For dinner, there is a century egg mimosa with cured swordfish, eggplant, and Osmanthus jelly paired with squid ink cracker. This is followed by a steamed lobster with Chinese yam, pickled young ginger salad, langoustine, yellow wine mayonnaise, and caviar.
The dining experience can be enhanced with Ode to Mushroom (+HK$180) a shiitake mushroom steak braised in earthy morel mushroom ragout, paired with sticky rice, Chinese kale, and Yunnan red mushroom jus. In addition, there is the option to add an Ode to Scallop, savory scallop and black garlic soufflé poured over with scallop velouté.
The dinner menu offers options such as char-grilled sea bass or Dover Sole with pickled olive leaf, fish ballotin topped with zucchini, pickled olives, and green olive sauce, and a steamed French pigeon breast wrapped with fermented cabbage and chicken mousse, accompanied by braised pigeon leg on the side.
There’s also the choice of the Ode to Beef, which is sliced and grilled Mayura beef with pickled vegetables and green sauces made with green pepper, celery, and coriander, finished with a slow-cooked beef tongue five-spice pepper jus. An Ode to Duck, an aged and roasted Peking duck with pickled plum marmalade, deep-fried Sakura shrimp rice ball, and raviolo of duck, pork, and bamboo shoots.
A refreshing interlude takes the form of an aged pure-bred Da Hong Pao tea sorbet for a palate-cleansing treat. To conclude, Ode to Figs consists of fresh figs, crispy yoghurt meringue, fig mousse, and local honey ice cream topped with fig leaf vinaigrette.
A selection of drinks can be paired to accentuate the flavours of each dish. Each beverage has been chosen for its nuances and ability to enrich the dish’s flavours. A special tea pairing is also available for lunch, starting at +HK$400 for five Chinese teas.
For reservations and bookings at TATE Dining Room, call 2555-2172 or email info@tate.com.hk. For more information on all menus, please visit https://www.tate.com.hk/.