A Season Of Colour At Tattu

Each spring Tattu welcomes the return of the cherry blossom – a symbol of power, strength and good fortune in Chinese culture. The contemporary Chinese restaurant is marking the change in seasons with the launch of a new à la carte menu featuring a total of 19 new dishes, from dim sum and small plates through to main courses and desserts. 

Taking influences from across Asia, Tattu’s new season à la carte menu launches on Monday 8th April and is a unique reflection of the longer, warmer days with flavours that balance clean, crisp spices and seasoning with refreshingly lighter ingredients.

New additions to the dim sum menu include a Rock Shrimp and Scallop Gau with cucumber and wasabi tobiko, as well as Black Cod Parcels with spinach, candied orange and orange ponzu.

Small plates are perfect for sharing and this season’s truly embrace the concept with dishes such as a Seared Beef and Sunflower Seed Salad with cucumber, spring onion and green nahm jim, and the Koi Fish Mini Bao with tempura cod, sweet potato and edamame mash.

Joining the main dish selection is a Lotus Leaf Miso Chicken with shiitake mushroom, pak choi and sticky chilli rice, as well as Aromatic Crispy Duck Pancakes served with a cherry hoisin, Szechuan oil and crispy shallots.

For those with a sweet tooth there’s a new White Chocolate and Citrus Cheesecake served with lime, matcha and strawberry, as well as Tattu’s Deconstructed Banana Fritter served with caramel, crispy wonton and ginger.

The restaurant has also expanded its vegetarian and vegan menu offering with a total of 17 dishes from dim sum through to dessert. Favourites include the Mixed Dim Sum Basket with shiitake and aubergine, as well as the Szechuan Tofu Hot Pot with edamame and sweet basil. New desserts include a vegan Coconut and Mango Smoothie Bowl with granola, lychee and pineapple.

As part of the new menu launch, guests can expect to see a selection of the new dishes join Tattu’s daytime dining menu – Taste of Tattu. New dishes this season include Salmon Sashizza with yuzu kosho aioli and pickled cucumber, and a Chicken Curry Clay Pot with baby onions, coconut and wasabi pea puree. Tattu’s signature Cherry Blossom chocolate dessert is also available on the menu