A summer in bloom at Tattu
30 April, 2018
We’re welcoming the long-awaited change in seasons with a new summer à la carte menu featuring 17 new dishes and a host of new cocktails.
Launching on Monday 30th April, the new menu will showcase some of the most celebrated seasonal flavours and ingredients, blended with contemporary Asian influences and cooking techniques, that promise to deliver a captivating menu that sits perfectly with the warmer season.
To start, new additions to the dim sum menu include a delicate sweet miso Chilean sea bass dumpling with honey, sake and mirin; a shitake bao with porcini, garlic and ginger, and a light summer spring roll with prawn and lemongrass.
Small plates are perfect for sharing and this season’s embrace the concept with a stunning seared tuna with ponzu, truffle aioli and caviar; a wild mushroom san choy bau with truffle, garlic and spring onion, and a signature BBQ sampler dish to share that includes slices of honey-glazed duck breast, sticky beef short rib, spiced pork belly and tender Iberico pork fillet.
Amongst the new main dishes there is a decadent whole lobster served with wasabi gratin, lemon and lime; a sweet mango chicken with pineapple and onion salsa and a sweet and sour Iberico pork with Pineapple, banana shallots and dragon fruit, which is set to be a new favourite!
Our desserts are not to be missed this summer, with our new sweet chocolate wontons served with Szechuan strawberry and banana caramel dipping sauces; a mango and honey pudding with pineapple, lychee and oat cookie, plus a new and lighter baked lotus flower with lemon meringue, honey and plum.
To complete the new menu offering a stunning range of cocktails have been developed by our bar teams in Leeds and Manchester including the Flight of the Phoenix, inspired by the classic Aviation, made with white rum, poppy and apple; the Butterfly Effect with a magical mixture of vodka, lychee liqueur and butterfly pollen; and our take on the classic Negroni with a cherry blossom twist.