• Chef Vicky Lau presents a new eight-course tasting menu with innovative Chinese elements at TATE Dining Room

    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 and nostalgic elements. 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 and aesthetic Michelin-starred dishes.

    The full details of the new menu available now at TATE Dining Room as below:

    INTRO.

    Petits Salé

    Crispy Tart with Drunken Sweet Shrimp

    Rice Cracker with Mango Salsa topped with Duck Parfait Chinese Sausage

     

    Sour Dough with House Seaweed Butter

    —

    ODE TO CONCH

    Seaweed Jelly with Pumpkin Puree and Conch

     

    —

     

    ODE TO PÂTÉ-EN-CROÛTE

    Made with Abalone, Pork and Chinese Mushrooms accompanied with White Asparagus and Black Garlic

     

    Brioche with Fermented Tofu Butter

     

    —

     

    ODE TO KUMQUAT

    Warm Sea Scallop accompanied by Aged Kumquat Grenobloise-Style Sauce

     

    —

    ODE TO TURBOT

    Steamed turbot with yellow wine sauce, baby artichoke with Jerusalem artichoke puree

     

    —

     

    ODE TO LOBSTER

    Blue Lobster with Carrot Red Bean Curd Sauce and Pineapple

     

    —

    ODE TO CHALLANS DUCK

    Pan Roasted Challan Duck Breast with Fig and Red Date Compote, Duck Jus

     

    OR

     

    ODE TO MAYURA BEEF

    (supplement +HK$280 per person)

    Wagyu Beef Tenderloin with Aubergine, ‘Rossini style’ served with Herbal Beef Bouillon

     

    —

    ODE TO BRILLAT-SAVARIN

    Accompanied with assorted Chinese condiments

     

    —

    PRE-DESSERT

    Tahiti Vanilla Cream, Yogurt Meringue with Guava Sorbet

    and refreshing Kaffir Lime

     

    —

     

    ODE TO CHESTNUT

    Chestnut Sago Souffle with Pu’er Ice Cream

     

    PETIT FOUR

    ODE TO CHINOISERIE

    Rose Chocolate Fan

    Red Date Chocolate Bon Bon

    Ginseng Chocolate Bon Bon

    Green Tea Sesame Chocolate Bon Bon

    Chinese Liquorice Root with Lemon Pate de Fruit

    Guava Marshmallow

    Mango Kaffir Lime Mini Gateau

    Passion fruit Candied Caramel

    Mint Candied Lollipop

    The new 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.