• Two- Michelin-Starred TATE Dining Room by Chef Vicky Lau unveils “Ode to Fruit” 6-course lunch menu

    Two-Michelin-starred TATE Dining Room presents a refined fruit-focused lunch menu with Chef Vicky Lau’s signature French Chinese cuisine, serving now on Fridays and Saturdays only. Following a successful series of seasonal single-ingredient lunch menus that started from April 2020 focusing on Eggs, Rice, Tofu, Tea, Soy Sauce, Vegetables, Chef-patron Vicky Lau now shines the light on seasonal premium fruits from around the region. The unique chef’s 6-course tasting menu is inclusive of a wine pairing for six courses, highlighting some of the finest hand-selected Asian liqueurs and European wines created with luscious fruits.

     

    Priced at HK$1,180+10% per guest, An Ode to Fruit features six courses of elevated interpretations of both rare and everyday fruits, bridging familiar Asian flavors with refined French techniques. Each chapter of the menu reflects a distinctive category of fruit, from the Aggregate (fruit borne from a merger of multiple ovaries such as raspberries) and Drupe (stone fruit with a “pit” center such as mangoes and plums) to the Berry (fruit with seeds and pulp from the ovary of a single flower such as strawberries), Pome (fruits with a “core” of several small seeds such as apples and quinces), Nuts (dry fruit that consists of a hard shell covering a single seed such as almonds) and Legumes (dry and fleshy several-seeded fruit such as peas and beans).

     

    TATE Dining Room Friday & Saturday AN ODE TO FRUIT Lunch Menu

    HK$1,180+10%, inclusive of wine-pairing

     

    AMUSE BOUCHE
    Chinese sausage parfait

    Fermented strawberry jam, homemade Parmesan sourdough

    Cherry tartlet, smoked eel

    Chinese wampi sauce, kohlrabi, scallops

     

    AGGREGATE

    Japanese strawberry, marinated sweet shrimp, yogurt espuna, caviar

    2019 Eric Bordelet, Poire Granit, Cider, Normandy, France

     

    DRUPE

    Green olive sauce, okra flower, steamed local grouper, crystal shrimp, French beans, olive foccacia

    2018 Paul Jaboulet, Crozes-Hermitage “Mule Blanche”, Marsanne-Roussanne, Rhone Valley, France

     

    BERRY

    Yellow plum confit with razor clam, surf clam, Japanese koshihikari rice

    Otoro Plum Kir

     

    POME

    Aubergine with crispy tofu, kumquat grenobloise sauce
    2017 X& A Amirault, “Les Quarterons”, Cabernet Franc, Loire Valley, France

     

    NUTS

    New Zealand Te Mana lamb duet, pistachio puree, figs & roselle jam, lamb jus, green pepper sauce

    2008 Chateau Lassegue, Saint-Emillion Grand Cru, Bordeaux, France

     

    LEGUME

    Trio of vanilla in ice cream, crepe suzette, citrus mango sauce, 30 year XinHui aged mandarin peel

    2017 La Stoppa Azienda Vitivinicola, Ageno, Emilia-Romagna, Italy