Sample Dinner Menu
The menu presented is a sample seasonal menu, we will makes changes throughout the year to ensure we are serving the seasons finest and freshest ingredients.
Starters
- Maatjesharing, horseradish, shallot, gherkin, mustard cress
- Pickled beets, swede & turnips, apple, red-vein sorrel
- Trout tataki, green chilli relish, sesame, ponzu and ginger dressing
- English Pea, coconut and lemongrass soup, Dorset crab
Mains
- Hasselback potato, leek, dill cream cheese, pickled onions
- Hake, Jerusalem artichoke, wild mushroom, pickled walnut, amaranth
- Teriyaki roasted aubergine, shimeji mushrooms, spinach
- Bavette steak Rydberg, blood pudding, spinach, ‘Rhug Estate’ egg
Desserts
- Rhubarb Vlaflip
- Miso chocolate mousse, kumquats
- Little Rollright, Forge Farm honey, seeded cracker bread
- Treleaven's lemon & elderflower sorbet
Vegan options are available. Please email kitchen.bar@tate.org.uk to let the team know of any dietary requirements.
A discretionary service charge of 12.5% will be added to your final bill, all service charges are passed on to the staff.
