Chef Vicky Lau introduces a new refined Saturday lunch menu with a single-ingredient focus

Starting this March, 1-Michelin-starred TATE Dining Room will introduce its very first Saturday Lunch Menu available every first and last Saturday of each month from 1200 – 230pm. Priced at HK$780+10% per guest, the six-course Saturday lunch menu will feature refined innovative French Chinese interpretations of the humble egg. Depending on the seasonality and availability of ingredients, every one to two months, Chef-patron Vicky Lau will choose a different single ingredient focus.

Optional sommelier-led wine pairings by Francois Ferrand begin at an additional HK$480 for three glasses, and HK$780 for six glasses.

TATE Dining Room Saturday Lunch Menu

HK$780+10%

+3 glasses of wine pairing HK$480

+6 glasses of wine pairing HK$780

Century Egg and Tofu

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Smoked Egg Espuma with Caviar

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Cuttlefish Noodle with Warm Egg Yolk

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Fried Egg with Black Bean Hollandaise

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Steamed Egg with Lobster and Salty Egg Yolk

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Jasmine Tea Egg Custard Tart