A new season at Tattu with 17 stunning new dishes

Arguably summer never started but it’s technically over and that means some exciting new autumnal menus all over town. One we’re particularly excited about is the new Winter menu at Tattu.

The A La Carte has launched today and includes a massive 17 new dishes – all developed by Executive Head Chef Andrew Lassetter. The menu promises to be indulgent and full of plenty of new desserts you have to save room for.

New to the small plates menu is an Asian-style Beef Carpaccio served with truffle, kimchi and artichoke chips, as well as Soft Shell Crab XO with green chilli, spring onion and coriander. Another welcome addition is the delicate Tuna Yuzu Ceviche served with fresh avocado, chives and black pepper.

New to the mains is a Wok-fired Angry Bird Chicken with roasted chilli peppers and sesame honey soy. There’s also a Ginger Miso Black Cod served with hoba leaf, pickled lime and daikon salad.

For vegetarian’s and vegan’s there’s a new warming hot pot filled with King Oyster Mushroom, baby spinach, silken tofu and yuzu truffle soy.

On to the indulgent desserts… they’ve really gone to town here and created some amazing conceptual ideas that we had the pleasure of capturing in our video below…

The Chocolate Brownie Pagoda is a three-tiered masterpiece featuring layers of homemade brownies topped with a chocolate roof, that when smashed, releases a sumptuous mascarpone ice cream which oozes down the stack.

There’s also Revelled Wontons filled with milk and dark chocolate, spiced orange and coffee flavours served with a plum dipping sauce. And finally, my absolute favourite dessert of all time sticky toffee pudding.

Tattu have created an Asian Pear Pudding filled with plenty of cinnamon, vanilla and almond flavours and what’s more, it’s vegan! Perfect to warm your cockles this winter.