Tate Dining Room: restaurant review

Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. Her dinner menu uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate.

To illustrate, the recent Ode to Seaweed menu included seaweed sourdough cracker, sea snail with celtuce, smoked eel mousse tartlet, and squid egg custard with seaweed.

The first course used kombu, or Japanese kelp, most famous for its use in dashi. Made into a cone, it was served with fresh local crab with ocean mousse and seaweed salad, served with Jerusalem artichoke purée.

Signature dishes

Lobster with scallion ginger and oyster sauce

Warm scallop with kumquat Grenobloise sauce

Mayura beef with foie gras oil aubergine and herbal beef broth

Contact details

210 Hollywood Road,