• Tate Dining Room by Chef Vicky Lau unveils a new seasonal menu, elevated with innovative French-Chinese elements

    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

    1. ODE TO CHINESE YAM

    Cream of Sweetcorn Chinese Yam with a special selection of Ossetra Caviar
    and aroma of sesame oil

    1. ODE TO PÂTÉ-EN-CROÛTE

    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) ***

    1. ODE TO OLIVES

    Rosy Seabass served with Apple Olive Sauce, Olive Leaf Pesto and

    Zucchini

    Condrieu Vertige Yves Cuilleron, Rhone Valley, 2014 (100ml)

    1. ODE TO SCALLION

    Rosey Seabass escorted with Fennel,

    Sour and Spicy Fish Bone Sauce

    Tiansai, Skyline of Gobi Reserve Chardonnay, Xinjiang, China, 2017 (100ml)

    1. ODE TO PIGEON FROM FRANCE

    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.