• Two-MICHELIN-starred TATE Dining Room by Chef Vicky Lau launches “Ode to Forest” lunch menu for Fridays & Saturdays

    Two-Michelin-starred TATE Dining Room presents a refined new mushroom-focused lunch menu with Chef Vicky Lau’s signature French Chinese twist, serving on Fridays and Saturdays only starting from now until mid-December.

    Priced at HK$1,080+10% per guest, An Ode to Forest features six courses of elevated interpretations of fourteen different varieties of mushrooms foraged from forests in Europe and around the region, bridging familiar Asian flavors with refined French techniques. Each chapter of the menu presents a new type of mushroom, from the local King Oyster Mushroom and Swanson Mushroom to Japanese Shiitake and highly sought-after Matsutake. To complete the experience, the tables at TATE Dining Room will be transformed to emulate a deep green forest floor with a centerpiece of real moss and vines.

    Full menu as below:

    AN ODE TO FOREST

    HK$1,080+10%
    HK$580 for 3 glasses wine pairing*** HK$880 for 6 glasses wine pairing

    AMUSE BOUCHE

    Cauliflower mushroom tartlet
    Soup of chestnut, coconut, and button mushroom Black truffle brioche beignet

    ODE TO KING OYSTER MUSHROOM

    Japanese wood ear, lion’s mane, and shimeji oyster mushroom as cold noodles

    Billecart-Salmon Brut “Sous Bois”, Champagne, France, NV***

    ODE TO MATSUTAKE

    Harvest soup of Japanese black cod, chicken tofu, Japanese matsutake, Chinese bamboo fungus

    Matsutake infused Junmai Dai Ginjo Sake, Niigata, Japan

    ODE TO GANBA FUNGUS

    Seaweed risotto, mussels, ganba fungus

    Domaine du Monteillet, St-Joseph Blanc, Marsanne-Roussanne, Rhone Valley, France, 2016

    ODE TO SHIITAKE

    Pan-fried fresh abalone, lobster oyster sauce, shiitake mushroom

    Jane Eyre “Fleurie”, Gamay, Beaujolais, France, 2019 ***

    Sour Dough with Ceps Mushroom Butter

    ODE TO LOCAL MUSHROOM FARM

    Yellow Chicken Roulade with Swanson, Salted Radish and Foie Gras

    Danjou-Banessy, “La Truffiere”, Carignan Noir-Grenache Noir, Cotes Catalanes, France, 2018 ***

    ODE TO MOREL

    Coffee Mascarpone Cream with Banana Compote, Puff Pastry and Morel Caramel Soy SauceBarbeito Boal 10 years, Madeira, Portugal 2017

    MAGIC MUSHROOM MIGNARDISES

    Chestnut praline chocolate Bacon flavoured chocolate Satay flavoured chocolate Hong Kong-style eggettes