One-Michelin-starred Relais & Châteaux member TATE Dining Room presents a unique new eight-course dégustation journey by award-winning chef Vicky Lau, coupling intricate French cooking techniques with premium Chinese ingredients. The refreshed wine pairing offers an exquisite taste of blends from France and China’s notable wine regions, providing a new way to experience Chef Vicky’s memorable Michelin-starred dishes.
Please refer to the full details of the new menu available now at TATE Dining Room & Bar as below.
INTRO.
Petits Sale
Amuse-Bouche
Cream of Sweetcorn Chinese Yam with a special selection of Ossetra Caviar
and aroma of sesame oil
Made with Abalone, Pork and Chinese Mushrooms accompanied with White Asparagus and Black Garlic
Matsunotsuka Junmai Ginjo, Shiga Prefecture, Japan (50ml) ***
– Sour Dough with House Seaweed Butter –
– Brioche with Fermented Tofu Butter –
III. ODE TO KUMQUAT
Warm Sea Scallop accompanied by Aged Kumquat Grenobloise-Style Sauce
Domaine Lebrun Pouilly-Fume Loire Valley, 2017 (100ml) ***
Rosy Seabass served with Apple Olive Sauce, Olive Leaf Pesto and
Zucchini
Condrieu Vertige Yves Cuilleron, Rhone Valley, 2014 (100ml)
Rosey Seabass escorted with Fennel,
Sour and Spicy Fish Bone Sauce
Tiansai, Skyline of Gobi Reserve Chardonnay, Xinjiang, China, 2017 (100ml)
Steamed Pigeon ‘Au Sang’ paired with fermented mustard green served alongside Sichuan Pigeon sauce
OR
ODE TO MAYURA BEEF (supplement +HK$280 per person)
Wagyu Beef Tenderloin with Aubergine, ‘Rossini style’ served with Herbal Beef Bouillon
OR
ODE TO BRILLAT SAVARIN (supplement +HK$120 per person)
Accompanied with assorted Chinese condiments
Courbis Cornas Champelrose, Rhone, France, 2015 (100ml) *** / Marc Delienne,
Arpaye Brouilly Pierreux, Beaujolais, France, 2017 (100ml) ***
– Phoenix Tea Pudding with refreshing Mandarin Sorbet –
VII. ODE TO LAVENDER
Crispy Yogurt Meringue with Blueberry Sorbet, Lavender Mousse with Hawthorn Hibiscus Sauce
Yves Cuilleron Roussilliere Rouge Doux, Rhone Valley, 2016 (50ml)
VIII. ODE TO URBAN HONEY
Mignardise Surprise
3 Glasses *** | HK$480 | Courses II, IV, VI
6 Glasses | HK$780 | Courses II, III, IV, V, VI, VII
The Innovative French x Chinese eight-part menu by Chef Vicky Lau is priced at
HK$1,680+10% per guest with the option of wine pairing starting at an additional
+HK$190 for a glass of Ruinart Blanc de Blancs, +HK$480 for three glasses and HK$780 for six glasses.