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Tate Dining Room & Bar (Moved) New Location

4

4

42 Reviews

Taste

Decor

Service

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Value

|

2821

Central

Above $801

French Fine Dining Western Restaurant

31

5

2

Food Craver

Level4

365

89

Are you a whisky lover? I am. Not a long whisky lover however, I just started liking and enjoying whisky this year, 2013. I was invited to attend a Glenlivet pairing tasting event at TATE Dining Room & Bar where Chef Vicky Lau designed a six-course degustation menu to pair with 5 different years of the Glenlivet at different depths! The Glenlivet X TATE dinner is priced at HKD1100 + 10% SC, available now until end of December 2013. How often can you savour the Glenlivet all in one go? Rare! so N

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Are you a whisky lover? I am. Not a long whisky lover however, I just started liking and enjoying whisky this year, 2013. I was invited to attend a Glenlivet pairing tasting event at TATE Dining Room & Bar where Chef Vicky Lau designed a six-course degustation menu to pair with 5 different years of the Glenlivet at different depths! The Glenlivet X TATE dinner is priced at HKD1100 + 10% SC, available now until end of December 2013. How often can you savour the Glenlivet all in one go? Rare! so NOW it's your chance!

The Glenlivet Gastronomy Dinner consists of six courses with an additional amuse bouche to kick start the dinner. A glass of Glenlivet is served before each courses.

Here comes our very first glass of The Glenlivet tonight - The Glenlivet Excellence 12yrs. All Glenlivet will be served in a specially designed glass to allow maximum aroma flow and taste. The bright gold coloured Glenlivet 12 year old was a smoothing one with a sweet vanilla and caramel touch.

The Glenlivet Excellence 12 YO

Amuse Bouche
The petite amuse bouche was vibrant with contrasting colours. On the left was olive oil sauce, in the middle was foie gras terrine topped with cherry tomatoes and on the left was mustard ice-Cream. The foie gras was savoury and smooth. The sweet cherry tomatoes complimented the foie gras very well.

The Glenlivet 15YO French Oak Reserve
The deep gold coloured Glenlivet 15 year old has a stronger vanilla and caramel taste than the 12 year old and with a spicy finish. It had a full body with a smooth and velvety texture. Adding a few drop of Speyside Natural Mineral Water brought up the oak taste and aroma of the 15 year old Glenlivet with a drier finish.

The Glenlivet 15YO French Oak Reserve

Whisky Flamed Steak Tartare
The beautifully plated steak tartare made everyone wow at sight. Flamed with the Glenlivet 15 Year Old French Oak, the beef tartare was topped with, starting on the left, chive, wasabi cream, cornichon, crispy rice and caviar. With it's various spices and texture, the steak tartare was beloved. Only if the tartare could be colder, this would be the perfect dish. With the whisky infusion itself, this course was a perfect pair with the Glenlivet 15 YO.

Whisky Flamed Steak Tartare

The Glenlivet 18YO
The old gold coloured 18 year old Glenlivet is the beloved year on the table. The 18YO was peppery and quite powerful with a spicy attack but immediately followed with caramel sweetness and aroma. Add a few drops of Speyside actually enhanced the spiciness and sweetness of the 18YO.

The Glenlivet 18YO

Foie Gras Smoked Eel
Another foie gras dish tonight but the highlight actually lay on the smoked eel. With addicting smokey aroma, the smoked eel was savoury and with a texture as smooth as baby's skin. The foie gras mousse was velvety and strongly tasted. The cucumber apple Maki, balsamic gelee and cherry was sweet and fragranced, making the foie gras and smoke eel much nicer to taste. What's more. The smoked eel was actually infushed with the Glenlivet 18, although I could not really taste it lol.

Foie Gras Smoked Eel

Sakura Ebi Tagliolini
The Sakura Evi Tagolini was my another favourite of the night. Heavenly tasted with robust lobster and Parmesan flavour from the broth, paired with al dente Tagliolini topped with crispy and aromatic Sakura Ebi, this dish is a killer! This dish was so delectable that I can down another bowl.

Sakura Ebi Tagliolini

The Glenlivet XXV
The rich amber coloured 25 year old Glenlivet was also spicy but with a less powerful spicy attack than the 18 year old. The after taste however was very spicy at the throat! The 25YO was very smooth and velvety with a mild caramel taste. Your palate will get used to the spiciness and you taste different flavours with every other sip! It was a more complex drink, with a stronger oak aroma and a subtle sweetness with the addition of Speyside Natural Mineral Water.

The Glenlivet XXV

Lavendar Burgaud Fillet of Duck
The duck fillet was succulent with some smokey edge, infused with the aromas of the sherry oak whisky. The sous vide daikon was very sweet and soft. The parsnip purée and plum gel were paired very well with the duck. This dish in general was quite average among the dishes we had tonight.

Lavendar Burgaud Fillet of Duck

The Glenlivet Archive 21
The royal gold Glenlivet archive 12 was a very unique flavoured Glenlivet. It was sweet with notes of honey and caramel, quite spicy as well.It was dry and had a full body. Adding a few drops of Speyside water amplifies the notes.

Cheese Souffle
The 3 cheeses sided with some caviar were very nice for dessert. The cheese Souffle was very flavourful and airy, the hard cheese was creamy, quite nutty and sweet, the blue cheese was pungent, savoury and rubbery in texture. The Cheese Souffle is the killer on the plate, it was simply amazing!

Royal Chocolate
The magic of this dessert lies on the chocolate ganache holding within the test tube on the right. Inside the cup was smoked mocha mousse, hazelnut sorbet , some shortbreads and garnished with two patterned white chocolate on top. The dessert was sweet but had multiple texture to keep you satisfy. The floral Glenlivet Archive 21 was nicely paired with this dessert, accenting the sweetness of the dish.

The Glenlivet x TATE six-course menu was enjoyable and delectable with great dishes prepared by Chef Vicky and the excellent single malt Scottish Glenlivet pairing. It was truly an epicurean experience! This menu is only available upon reservation and offers until end of December 2013. Reserve your table now if you would love to try this seasonal meal out!

Other Info. : The Glenlivet x TATE Menu (Available from now till end of December 2013) (By Reservation Only) The Bill The Glenlivet x TATE Menu - HKD880 The Glenlivet Pairing - HKD280 10% Service Charge Total - HKD1276

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-10-16

Dining Method

Dine In

Spending Per Head

$1200

Dining Offer

Tasting Event

Recommended Dishes

MiLord

Level1

1

0

first time for me here; I have been to Cepage and other similar places serving fine dining french food. I am impressed with the quality of the food and the presentation. The decor is nice and comfortable setting. I think the owner thought of everything herself and you can see lots of personal touches everywhere including inside the loo.The waiters are polite and speak well enough but given it is a cramp place they have to whisper to you quite closely with every serving. Sadly and this can be com

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first time for me here; I have been to Cepage and other similar places serving fine dining french food. I am impressed with the quality of the food and the presentation. The decor is nice and comfortable setting. I think the owner thought of everything herself and you can see lots of personal touches everywhere including inside the loo.

The waiters are polite and speak well enough but given it is a cramp place they have to whisper to you quite closely with every serving. Sadly and this can be common in some places their body odour kills some of the joy of the evening. The uniforms are simply not washed daily ! The lapse of time between gold and hot dishes are a bit long and you can see everyone is waiting for the hot dishes. The wine pairing is good but the glass is 3/4 empty when served. If it is a cost issue then I would suggest they charge more for a proper fill of a glass

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-09-07

Dining Method

Dine In

eatpraylove~son

Level3

43

18

When I first heard of the restaurant "Tate", I instinctively thought of London (yes, because of "Tate Modern".. "Tate Britain"..) and my interest in "Tate" the restaurant formed ever so naturally (yes yes, London always has a special spot in my heart).=Tate is filled with elegant warm colours (white, cream and light grey), high ceilings, softly lit, it seats less than 30 diners per night. Food predominantly French with Japanese influences. Vicky Lau, ex-designer and ex Cépage chef, is the master

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When I first heard of the restaurant "Tate", I instinctively thought of London (yes, because of "Tate Modern".. "Tate Britain"..) and my interest in "Tate" the restaurant formed ever so naturally (yes yes, London always has a special spot in my heart).

=

Tate is filled with elegant warm colours (white, cream and light grey), high ceilings, softly lit, it seats less than 30 diners per night. Food predominantly French with Japanese influences. Vicky Lau, ex-designer and ex Cépage chef, is the mastermind at the kitchen counter. Two sets to choose from. A six-course "sensualist" menu at HK$780 or a nine-course "gastronomy" menu at HK$1080. We were admittedly greedy and went for the nine-course one (with wine pairing; at HK$328).

To start us off, on the left, warm bread (the fair white buns, the nice wheat & raisin bread; and the interesting, very crispy grissini with squid ink). On the right, Amuse Bouche - Beatroot with Goat Cheese topped with Foie Gras Mousse. The Foie Gras Mousse was flavourful itself; but to me, the Beatroot and the Goat Cheese undermined each other's flavour instead of complimented it (made it rather tasteless). The whole thing did not really awe me. Personally, I did not find this a very memorable start

(but thankfully, what followed were truly delectable!

"The Beginning". Now, this (in total contrast) was a complete WOW. First, loved its presentation with the cute pot plant nesting in the middle of some "mud"; it was artsy and inviting (I see Vicky Lau's artistic background sipping through already

). The combination of sweet corn puree and lime cream; smooth, creamy and sensual. Tate got the balance just right and the scumptious cream literally sent tingling sweet sensations up my glands (!!). Bacon bits and black pepper crumble were hid within the cream and brought along more complex texture and robust elements of flavour. Very appetising. A divine beginning.

Next up the dramatically presented and enticing - "Passion Marinated Scallop". White ceramic bowl filled with sea goodies sitting in the middle of a swirling cloud of white smoke generated by dry ice. Japanese, and not just Japanese influences, screaming through (lol

). The main component is juicy hokkaido scallop dices, served together with sea urchin and caviar (hmm the natural sea-type-salty taste totally worked). This dish did not disappoint and undeniably brought to us very fresh scallops. The passion fruit soy vinaigrette was not overpowering at all; more of the soy vinegar element (instead of the passion fruit angle, which I might have preferred) shone through. Probably not a dish most testing of cooking techniques, but still we applaude this delightful quality dish.

"Eel Foie Gras Terrine". Classic fine-dinning style presentation. The strip of eel was chewy and evenly smoked displaying delicate aroma of cigar box; the dense and elegantly creamy foie gras cubes blended in very well. The sake kasu cream and ginger gelee uplifted the dish adding subtle zesty and gingery notes with a hint of sweetness. I adored this combination and its explosive and complex flavours.

The innovative cucumber apple maki was cute and refreshing (but I did not think it worked much on my palate).

I was super excited when I saw "Liquid Casear Salad" on the menu, but the execution was not that impressive. Innovative idea - casear salad in soup form. Creamy and smooth lettuce soup in a deep soothing healthy green colour, with smoked trout slices and a quail egg sitting in the middle, mini bacon bits and crunchy sourdough crouton floating around. The soup was herbaceous, but it tasted slightly dull and on the bland side for me. Perhaps consider adding a bit more bacon bits and smoked trout for more smokey flavours? Even better, consider creating and putting cold salad cream foam / mayannoise-scented ice-cream as "dressing" to complete the dish with a kick?

"Pan Sauteed Amadai". What stood out was the deep brown onion consomme, I could smell the fragrant aroma before tasting it. The amadai was fresh, and well-cooked in the warm and rich consomme - moist, soaked up all the oiniony flavours, with the daikon puree and deep fried enoki mushroom on top giving the fish a light peppery punch. A fine example of a good dish with not too many and over-complex flavours.

I absolutely loved the "Sakura Ebi Tagliolini". Sakura ebi - quite clearly Japanese inspired. The pasta size was just right (not too big and this was good; big portions just do not work for tasting menus

) and every single bite was fantastic (I was savouring every last bite.. did not want to finish it

). Perfectly al dente (no jokes) tagliolini soaked in delicious and condensed lobster broth with sakura ebi lined up and kombu powder and dill sprinkled on top. Complex and heavy waves of aroma shone through reminding me of fresh seaweed and fabulous seafood. Cheese is not often added to pasta with seafood since it could wash over the natural fragrance; but the parmesan foam here absolutely aced it. Scrumptious!!

Now the crowning glory - "Kagoshima Beef Tenderloin".

We agreed that this was absolutely the best dish of the night. This was a truly perfect execution. The quality of the cut itself was awesome, the beef was very tender, juicy and melted in our mouths. I have had mouth-melting beef cuts before, but not often I had such perfect fat-balanced mouth-meltng beef. This cut I had on the night, melted in my mouth without making me feel all fat, oily, greasy, gross (the list goes on..). Very spot-on level of doneness as well, see the gorgous pink meat? The gorgeously flavourful beef was worked well with the exquisitely velvety and buttery miso potato puree, some nicely seasoned crunchy asparagus and grilled morel mushrooms by the side as well. The truffle jus dressing was just the perfect finishing touch. Absolutely amazing! I would revisit again just for this.

"Soleil" - French for the sun. It was a refreshing dessert with mixed exotic fruit flavours. Cute presentation with the snow-white bomb resting on top of the orange mango soup. We were told it was "alphonso mango", seasonal mangoes are considered as one of the best in terms of sweetness, richness and flavour. And indeed, the soup was extremely fruity and aromatic. When I hammered into the bomb, I saw many different elements - sobert, partfait and mousse. As I tasted it, it felt like a harmounous piece

- pleasantly full of exotic fruits (mangoes, bananas and coconuts), yohurt with a hint of zestiness (limes and grapefruits).

We ended with the "Tate's dessert cart", which was basically petit four presented on a cute little cart (it had real wheels!). As usual, I took a tiny small bite off each piece to decide which (if any) worthed any further calorie intake

. Unfortunately none did, the petit four were not memorable at all (but the cart itself was). Nevertheless, we were so filled and full by then; we did not really dwell on this.

=

All in all, Tate ticked every box for a relaxing fine dining experience.

I am glad that my instinct (an interest stemmed from my illogical "association" of Tate the restaurant with London) worked out right, very right actually.

I guess, the lesson learnt is - sometimes, you just have to trust your instinct and what feels right in your heart.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Ali~!

Level3

76

48

May, a month of celebrations, gave me an excuse to come to Tate, which I have been longing to try out since i have heard this is the place where creates Art from the blend of French and Japanese Cuisine.The reservation was made more than 2 months, and we got the semi-private table that both of us were seated on the sofa. The restaurant was rather cozy, that it could only host around 20 people at the same time. Menus change every season, and there were two set menus to choose from, we opt for dif

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May, a month of celebrations, gave me an excuse to come to Tate, which I have been longing to try out since i have heard this is the place where creates Art from the blend of French and Japanese Cuisine.

The reservation was made more than 2 months, and we got the semi-private table that both of us were seated on the sofa. The restaurant was rather cozy, that it could only host around 20 people at the same time. Menus change every season, and there were two set menus to choose from, we opt for different sets - 6-course Sensualist menu, and 9-course Gastronomy menu.

As soon as we had decided on the sets, Amuse Bouche was brought to us. Very lovely presentation I had to admit, that foie gras cream was set on a small biscuit which was so deceiving that I might have thought it was a dessert if it came later in the night. The creaminess of the foie gras infused into every moment of the bite while the biscuit at the bottom was very crispy. It surely woke my appetite and prepped me for the artsy journey.

We tried 12 different dishes from the 2 sets, that I would touch upon the more memorable ones.

The Sensualist Menu started with Spring Arrival - miso aubergine caviar, cucumber & green apple gelee, vanilla lemon gel, avocado cream. Not my favorite for the night, perhaps I found it too 'refreshing' for blending green apple and cucumber together. Nonetheless, it was a pretty presentation for all these healthy ingredients.

The Beginning - Sweet Corn Puree, lime cream, bacon bits, black pepper crumble! Oh boy! I loved this! The promising presentation did not let us down. The sillk-smooth sweet corn puree and the lime cream reminded me of comfort food that gave you so much pleasure even though it was only made of simple ingredients.

Ta-da! Amidst the smoke from dry ice, the dish settled on our table - Passion Marinated Scallop - Hokkaido Scallop, Sea Urchin, Caviar, Passion Fruit Soy Vinaigrette. I would give credit to the fresh seafood. Scallops were definitely succulent! Perhaps a more thoughtful way to prepare the dish was preferred.

Passion Marinated Scallop

Below was a common course for both of the sets - Liquid Caesar Salad - quail egg, sourdough crouton, bacon bits, smoked trout. First time to try hot caesar salad, presented in soup. It was an interesting and creative approach, that it did remind me of caesar salad, but then I think one of the most important ingredients was missing - the dressing!

Liquid Caesar Salad

The next dish was more down to earth when compared to the previous ones - Pan Sauteed Amadai - Onion Consomme, daikon puree, deep fried enoki mushroom. The onion consomme was filtered twice that it was extra rich, and this dish was rather Japanese based with a slight French influence (the onion consomme and the mushroom). Amadai was in fact a type of snapper. It matched very well with the soup, that it was able to hold together the meat while absorb the moist and flavor from the onion.

Pan Sauteed Amadai

This was the last dish before our main arrived - Sakura Ebi Tagliolini - lobster broth, parmesan foam, kombu powder, dill. I quited like it, al dente tagliolini, served well with the lobster broth and a sense of parmesan.

Sakura Ebi Tagliolini

This main was the climax for the night, which I found quite unbeatable - Kagoshima Beef Tenderloin - miso potato puree, spring salad, truffle jus dressing, morel mushroom. We had it cooked mediumrare. The meat slid apart as you cut it gently. The surface was a little crispy while the juice was well preserved in the meat which made it very tender. The truffle juice dressing added a final touch and the dish was perfect! I usually did not prefer to eat mashed potatoes but could not resist taking several bites from this puree!

Kagoshima Beef Tenderloin

Iberico Pork Pluma - miso potato puree, Williams pear compote, chicken jus, asparagus was the other main. The pork was tender too, given its good quality. But of course, it was less attractive when it was served together with the beef.

Iberico Pork Pluma

Still savoring the tastes of the beef, our dessert came. Yukidoke - Mid Spring Snowmelt - almond blancmange, chrysanthemum ice-cream, speculoo, almond powder ice indeed looked very snowy. I guessed I liked hot almond desserts better, but I had to admit that chrysanthemum was a wise choice, to lift the diners' appetite once again, to prepare for the final petit fours.

Mid Spring Snowmelt

I was intrigued by the other dessert when it arrived. Chocolate Whisky on the Rocks - smoked chocolate mousse, yochi whisky ice-cream, dacquoise was presented separately in a glass and a test tube. I was advised to pour the chocolate from the test tube into the glass. I reckoned I had fallen in love with chocolate and alcohol! One bite consisted of cold whisky ice-cream, flowing chocolate and the cake dough dacquoise at the bottom! I almost gobbled all up without minutes!

Chocolate Whisky on the Rocks

And last, but not least, happy happy birthday <3 The Tate dessert cart looked awesome! To my surprise I loved the white crunch the most! Originally I thought it might be some white chocolate chunk; but to my surprise, it was actually not too sweet and VERY crunchy! While the bean-like chocolate on the right was very soft and chewy like a marshmallow bathed through some chocolate powder!

Dessert Carte - Petit Fours!

We were quite happy with the creativity and effort Chef Vicky has put in for the night. The dishes all looked very artsy and feminine, as if I have entered a garden that brought me to different scenes as I walked along the path. I reckoned it would be great if she could join the table at some point during the dinner and talk to the diners. That would definitely make a more striking impression to the experience.

Other Info. : One thing to add, one of the servers was quite a good photographer, that he took nice pictures of people with the lovely food scene :)

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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Date of Visit

2013-05-21

Dining Method

Dine In

Spending Per Head

$1100 (Dinner)

Celebration

Birthday

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食神歸位

Level4

926

107

Before today's dinner, if someone had asked me to name the top female chef in Hong Kong, I would probably be scratching my head waiting for an answer. But after witnessing tonight's great showing at Tate Dining Room and Bar, I had an answer to give now. It's Vicky Lau.This relatively new culinary gem in Soho is helmed by designer-turned-chef Vicky Lau who has spent time studying at Le Cordon Bleu. After a short stint at Cépage, she opened her own restaurant and immediately garnered some major at

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Before today's dinner, if someone had asked me to name the top female chef in Hong Kong, I would probably be scratching my head waiting for an answer. But after witnessing tonight's great showing at Tate Dining Room and Bar, I had an answer to give now. It's Vicky Lau.

This relatively new culinary gem in Soho is helmed by designer-turned-chef Vicky Lau who has spent time studying at Le Cordon Bleu. After a short stint at Cépage, she opened her own restaurant and immediately garnered some major attention in the culinary world. And in less than half a year, her effort and dedication was finally rewarded with her very first Michelin star.

Tate is a small bistro-style contemporary dining restaurant tucked away in the corner of the Elgin Street in Soho. It has around 6-7 tables capable of accommodating about 20 diners at the same time.

The primary color here is snowy white with patches of gold and brown. I would describe the overall design as simple elegance.

The restaurant is open only for dinners and there are two set menus available for selection. There is a lighter 6-course Spring Sexualist menu ($780) for anyone with a smaller appetite but if you are feeling a bit more adventrous, a more complicated 9-course Spring Gastronomy menu ($1080) is available for your taking.

The kitchen started us off with a small amuse bouche first - a pair of foie gras cream tart sitting on a pool of black sesame. The feeling of eating out of a flower pot was a little weird but there's no denying that the tart was crisp and delicate. More important of all, it provided a lovely start to our meal (6/10).

"The Beginning" (4.5/5)
"The Beginning" was next. While the name itself did not give the ingredients away, at least the presentation showed a lot of promise. How could anyone not like something that dressed up like a cute little pot plant!?

We later found out from our server that it was a small cup of sweet corn purée with lime cream and black pepper crumble. There were some bacon bits sitting at the bottom giving us a very nice contrasting texture and flavor. I love this dish.

Passion Marinated Scallop (4/5)
Now that they have set the bar high, can they repeat the same success with the rest of the dishs? We were very excited to find out.

This next course arrived in a beautiful porcelain bowl. The presentation certainly did not disappoint. We felt a surge of our adrenaline while we slowly waited for the content to unveil itself through the heavy smoke created by the dry ice.

It turned out to be a bowl of chopped Hokkaido scallop with sea urchin and caviar which was marinated with passion fruit flavors and soy vinaigrette.

We found this dish to be absolutely refreshing but there's not a great deal of cooking techniques involved. I'd classify it more as mixing and matching of ingredients.

Eel foie gras terrine (3.5/5)
This reminded me of a dish we had at Liberty Private Works, just that the ingredients were slightly different. Pairing foie gras cubes with smoked eel was clever and combining them with sake kasu cream, ginger gelee and cucumber apple maki was innovative although the results were nothing out of our expectation.

"Lily's dew" (4/5)
Vicky always likes to have a soup included in her menu and tonight, there's no exception.

Our "Soup of the Day" was a lily bulb velouté with Alaskan king crab meat, braised daikon and red pepper threads. Vicky again showed off her creativity by blending French cooking techniques with Japanese influences. The result was a silky smooth velouté that was rich and flavorful.

Pan sautéed amadai (4.5/5)
Once again we found the shadows of Liberty Private Works in our fish dish, a pan sautéed amadai simmered in a warm onion consommé. The amadai was topped with a dash of daikan pureé and deep fried mushroom.

The attractive point for me here was really the onion consommé, giving the amadai fish the much needed flavors and aroma.

Sakura ebi tagliolini (4.5/5)
A small pasta dish here in between our fish and meat course and it was another Japanese inspired creation - Sakura ebi tagliolini. The tagliolini which was al dente, worked perfectly with the lobster broth, a light parmesan foam, kombu powder and dill.

Kagoshima beef tenderloin (5/5)
The kitchen has been very impressive thus far maintaining a high standard for each and every dish. But they have saved the best for last with our meat course - a beef tenderloin from Kagoshima.

The miso potato pureé, little spring salad and morel mushroom were all good but better was the truffle jus dressing which was instrumental in putting the finishing touches on a perfectly executed dish.

"Yukidoke" - Mid spring snowmelt (2/5)
Our dessert, mid-spring snowmelt, provided a slight letdown for us. Ingredients included almond biancmange, chrysanthemum ice cream, speculoo and almond powder ice but perhaps a bit too "de-constructive" for me.

This was by far one of the best French food I had in 2013 (so far but the year is still young!). The technique and creativity was amazing and I was finding it hard to believe that Chef Vicky is still relatively new to the culinary scene. This Michelin one-star was definitely justified.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$1080 (Dinner)

foodmirer

Level2

5

0

If you are expecting a fulfilling meal on a Friday night going in with an empty stomach, then this establishment is not for ya. I believe their target customers are ladies who can afford to end their lunches around 3 pm, followed directly by afternoon tea at MO or maybe HH too = not hungry at all. So not hungry is the key to truly enjoy the 3 hrs 6 courses flowery air freshener meal which in my memory a truly food hell.my experience could be better if i don't need to wait 30 mins+ for each cour

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If you are expecting a fulfilling meal on a Friday night going in with an empty stomach, then this establishment is not for ya. I believe their target customers are ladies who can afford to end their lunches around 3 pm, followed directly by afternoon tea at MO or maybe HH too = not hungry at all. So not hungry is the key to truly enjoy the 3 hrs 6 courses flowery air freshener meal which in my memory a truly food hell.

my experience could be better if i don't need to wait 30 mins+ for each course.

I'm in no way dis-ing the effort of this young chef/ower. I'm just here to warn fellow customers to not go with an empty stomach after a tiring work day.

about the food:

pretty blend for the first few courses. seasoning please. I appreciate the effort of that cauliflower veloute but without seasoning it tastes like drywall paste. Duck was tough and raw and the lavender was really strong it seems you almost bomb it with ambi pur.

O. My lady friend loves your key lime filing.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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$800 (Dinner)

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街坊食神嘆世界

Level2

6

0

今天去了Soho 拜訪了一位女廚師的餐廳Tate, 分別試了她的春天6道菜和豪華8道菜Menu. 每款菜的味道各有特式，而且選材都很新鮮。各道菜造型美觀及女性化，一看就知道是出自女廚師手筆。最令我印象深刻的反而是免費的餐前小吃～蚧肉慕士配鵝肝脆餅～放在黑芝麻做的泥土上，旁邊插上小花，很像春天盛放的花朵，十分漂亮。煙三文魚腩做得非常好，入口即溶。加上三天魚子和蚧子的鹹香，十分美味。用櫻花蝦做的Angel Hair 加上香濃仍Lobster Sauce & Parmesan broth, 味道十分有驚喜。而且Angel Hair 能夠做到Al Dente ，值得一讃主菜是Iberico Pork loin同埋和牛Fillet Mignon 選料上乘，生熟程度又perfect, 個配豬肉既啤梨汁同埋配牛肉既紅酒燒汁又做得非常好!真是無得彈! 如果Tate 將來能夠供應Ala Carte Menu, 我一定會再去

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今天去了Soho 拜訪了一位女廚師的餐廳Tate, 分別試了她的春天6道菜和豪華8道菜Menu. 每款菜的味道各有特式，而且選材都很新鮮

。各道菜造型美觀及女性化，一看就知道是出自女廚師手筆。最令我印象深刻的反而是免費的餐前小吃～蚧肉慕士配鵝肝脆餅～放在黑芝麻做的泥土上，旁邊插上小花，很像春天盛放的花朵，十分漂亮

。煙三文魚腩做得非常好，入口即溶。加上三天魚子和蚧子的鹹香，十分美味。用櫻花蝦做的Angel Hair 加上香濃仍Lobster Sauce & Parmesan broth, 味道十分有驚喜。而且Angel Hair 能夠做到Al Dente ，值得一讃主菜是Iberico Pork loin同埋和牛Fillet Mignon

選料上乘，生熟程度又perfect, 個配豬肉既啤梨汁同埋配牛肉既紅酒燒汁又做得非常好!真是無得彈! 如果Tate 將來能夠供應Ala Carte Menu, 我一定會再去

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2013-03-13

Dining Method

Dine In

Spending Per Head

$1000

Recommended Dishes

herbert

Level4

3.2K

200

相信有到過倫敦旅遊的朋友也對那邊的Tate Modern以及Tate Britain兩家博物館/藝術館有點印象, 想不到在香港也能找到一家Tate, 就是Tate Dining Room & Bar, 這家新近取得一星的店子. 主理人Vicky Lau能夠帶領店子於短短數月間取得一星, 特別是當我們看看取得星級的法式餐廳, 大部份都是名廚開設的, 又或者是在酒店內的餐廳, Tate這家小店取得如此成績, 更是令人驚喜. 是年跟文迪兩口子慶祝的生日, 就選擇在Tate吧, 看看能否為我們帶來喜悅的一餐.星期六的晚上來到, 這裡裝修簡潔, 擺位是有點擠逼, 基本上跟隔離檯的距離是很短, 如果想要有點私隱的話, 似乎就不應選擇在這裡進餐了. 不過這裡的燈光, 佈置等等, 是讓我有種親切的感覺, 對, 其實在倫敦/巴黎那邊有不少星店也是店子小小的, 沒有太華麗的裝修, 但店方就能夠把專住力放在食物上.看看餐牌, 是不設散叫的, 只分六道菜或者九道菜兩種選擇, 其實兩種選擇中大部份的菜色都是相近似, 只是既然如此, 就來兩客六道菜晚餐吧, 每位$780, 以晚市的星店來計, 不算太貴了.麵包:

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相信有到過倫敦旅遊的朋友也對那邊的Tate Modern以及Tate Britain兩家博物館/藝術館有點印象, 想不到在香港也能找到一家Tate, 就是Tate Dining Room & Bar, 這家新近取得一星的店子. 主理人Vicky Lau能夠帶領店子於短短數月間取得一星, 特別是當我們看看取得星級的法式餐廳, 大部份都是名廚開設的, 又或者是在酒店內的餐廳, Tate這家小店取得如此成績, 更是令人驚喜. 是年跟文迪兩口子慶祝的生日, 就選擇在Tate吧, 看看能否為我們帶來喜悅的一餐.

星期六的晚上來到, 這裡裝修簡潔, 擺位是有點擠逼, 基本上跟隔離檯的距離是很短, 如果想要有點私隱的話, 似乎就不應選擇在這裡進餐了. 不過這裡的燈光, 佈置等等, 是讓我有種親切的感覺, 對, 其實在倫敦/巴黎那邊有不少星店也是店子小小的, 沒有太華麗的裝修, 但店方就能夠把專住力放在食物上.

看看餐牌, 是不設散叫的, 只分六道菜或者九道菜兩種選擇, 其實兩種選擇中大部份的菜色都是相近似, 只是既然如此, 就來兩客六道菜晚餐吧, 每位$780, 以晚市的星店來計, 不算太貴了.

麵包: 先來的是麵包, 是因為這裡沒有amuse bouche供應, 定還是因為套餐是六道菜晚餐, 太豐富了? 不過這裡的麵包不太夠熱, 也嫌包身比較硬, 不夠鬆軟. 不過當中的grissini加入了墨汁, 是幾特別的配搭.

Onion Gateau: 9分, 第一道菜就是Onion Gateau, 洋蔥奶凍. 奶凍吃得多, 大都是在甜品的環節吃, 但是晚Vicky就在頭盤奉上奶凍, 還是鹹食來的. 用上了酸珍珠洋葱及巴馬臣芝士為奶凍的材料, 幾香滑的. 另外跟上砵酒啫喱, 味道香濃, 再配上黑胡椒餅底. 搶味之餘又香脆, 幾款食材配合在一起, 是幾開胃的選擇.

Foie Gras Ice Cream: 9分, 接下來的就是鵝肝雪糕, 又是精緻的賣相. 雖然名字是鵝肝雪糕, 但其實材料當然不止那麼少. 底下的是紅菜頭酥皮撻, 幾香脆. 鵝肝雪糕就跟鵝肝terrine在面頭, 鵝肝的味道是幾濃郁, 特別喜歡鵝肝雪糕的質感, 夠香滑. 另外還配上無花果, 合桃以及蘑菇果茸, 鹹中帶點甜, 層次分明.

Cauliflower Oyster Veloute: 9分, 第三道菜是湯品來的, 就是椰菜生蠔湯. 先喝口湯, 是相當濃郁的味道, 質感不會太杰, 溫度也對辦. 除了椰菜之外, 還配上檸檬香草油. 至於主角生蠔用上來自日本的貨色, 夠新鮮, 吃落口沒有腥味. 生蠔面頭放上入了魚子醬, 加倍的豪華.

Maine Lobster Risotto: 9分, 第四道菜就是risotto, 用上相當精美的碗來盛載. Risotto的質感是幾有咬口, 配上龍蝦汁同吃, 是幾入味的. 面頭的龍蝦是來自緬恩州的貨色, 肉質爽口, 味道鮮美, 另外還跟上黑松露及蘑菇, 豐富了味道.

Iberico Pork Pluma: 8分, 至於主菜方面, 就是豬柳. 單看賣相及色澤, 還以為是牛肉來的, 其實是來自西班牙的Iberico豬肉, 肉質相當嫩滑, 火候剛剛好, 食落口無渣. 至於配菜方面, 包括有忌廉薯仔片以及露筍等等. 不過相比之下, 這客主菜就不算太有特色了.

Chocolate Mint Ornament: 9分, 最後一道菜就是甜品, 一上檯的時候是煙霧瀰漫, 相當有氣勢, 打開看看, 原來是朱古力薄荷片, 配上黑朱古力慕絲以及薄荷雪芭. 朱古力的味道是濃烈的, 慕絲夠細滑, 雪芭不會太冰, 質感對辦. 這客甜品, 是視覺及味覺的雙重享受.

Petit Fours: 9分, 本來petit fours是九道菜晚餐才包括的, 但因為是晚是生日晚餐, 店方特別送上這客聖誕特別版的petit fours給我們. 用上聖誕樹去盛載petit fours, 包括有薑餅及macarons, 就這樣子掛在樹上, 教人怎樣不心動. 薑餅是幾香脆的, 薑味突出, 而macarons是幾脆口, 甜度適中. 見時間尚早, 我們兩口子就在聖誕樹的陪伴下, 慢慢傾, 慢慢講, 享受一下這浪漫的時光.

整體來講, 這裡的食物是高水準之作, 特別欣賞的是每道菜色的創意, 演譯方法, 以及精緻的賣相. 服務方面, 店員態度友善, 對每道菜色也有詳細的解釋. 至於價位方面, 埋單每位$855, 能夠吃到這水準的菜色, 實是相當合理. Tate只在星期一至星期六的晚市營業, 大家不妨在你們的下一個紀念日跟你的另一半來這裡慶祝, 享受一個浪漫而難忘的晚餐.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$855 (Dinner)

Recommended Dishes

Kobito

Level2

7

0

男朋友生日，佢鐘意食日本野又鐘意食法國野，咁岩有同事介紹呢一間餐廳，原來有好幾本雜誌都有推介，所以就帶我HONEY黎慶祝啦呢間餐廳雖然新開無幾耐，但係估唔到平日都BOOK唔到，最尾正日都食唔到。間餐廳灰同黃色為主，好STYLISH同COZY，座滿晒客。我地點左2個SENSUALIST MENU。第一道菜APPETIZER，UNI SABAYON CAVIAR 有條脆包點黎食，海膽SABAYON好香好滑，配堆北海道海膽同CAVIAR好夾。第二道菜“SMOKE” SALMON CONFIT係低溫慢浸去處理個三文魚，個汁係SMOKE YOGHURT，配搭覺得好特別，好清新，未食過咁滑既三文魚架仲配堆個酸味味既青瓜，食完攪到我更加開胃第三道菜WARM LIQUID CESEAR SALAD本身我同男朋友都好鐘情於CESEAR SALAD，但估唔到呢一間餐廳既廚師用左第二個手法去烹調。一啖湯就令全個口就有晒CESEAR SALAD既味，個湯又滑又香濃，真係一個好出色既湯，令我飲完第一啖就想飲下一啖。除此之外， WAITER仲會係你面前幫你倒湯，服務好，又好禮貌。第四道菜SAKURA EBI

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男朋友生日，佢鐘意食日本野又鐘意食法國野，咁岩有同事介紹呢一間餐廳，原來有好幾本雜誌都有推介，所以就帶我HONEY黎慶祝啦

呢間餐廳雖然新開無幾耐，但係估唔到平日都BOOK唔到，最尾正日都食唔到。

間餐廳灰同黃色為主，好STYLISH同COZY，座滿晒客。

我地點左2個SENSUALIST MENU。

第一道菜APPETIZER，UNI SABAYON CAVIAR
有條脆包點黎食，海膽SABAYON好香好滑，
配堆北海道海膽同CAVIAR好夾。

第二道菜“SMOKE” SALMON CONFIT
係低溫慢浸去處理個三文魚，個汁係SMOKE YOGHURT，配搭覺得好特別，好清新，
未食過咁滑既三文魚架

仲配堆個酸味味既青瓜，食完攪到我更加開胃

第三道菜WARM LIQUID CESEAR SALAD
本身我同男朋友都好鐘情於CESEAR SALAD，但估唔到呢一間餐廳既廚師用左第二個手法去烹調。

一啖湯就令全個口就有晒CESEAR SALAD既味，個湯又滑又香濃，真係一個好出色既湯，令我飲完第一啖就想飲下一啖。
除此之外， WAITER仲會係你面前幫你倒湯，服務好，又好禮貌。

第四道菜SAKURA EBI SPAGETTI
個意粉既味道好RICH，個汁係LANGOUSTINE CREAM SAUCE，上面配SHISO FOAM（日本大葉奶泡）。
呢到菜個味好香濃，但係一D都唔肥利。最精彩既係ON TOP有好多脆卜卜既櫻花蝦，加堆個意粉有好多種口感。

以為意大利餐廳先會整到好味既意粉，估唔到呢間法日餐廳都會做得咁出色，咁好味。

第五道菜我說食左IBERICO PORK PLUMA，男朋友揀左KAGOSHIMA BEEF TENDERLOIN
我食果個豬係西班牙既黑毛豬，豬味好重，留左係個口入面好耐。配堆甜甜既無花果，香草沙律，紅菜頭同堆POMMERY MUSTARD SALAD DRESSING，成個COMBINATION好正。

而男朋友個牛生熟岩岩好，係日本鹿兒島A4和牛，配露荀加薯蓉，我淨係食左一啖，想食多啖既時候男朋友已經食晒..............................!!!!!!!!!!

，無留比我，佢話勁好食勁鐘意

到甜品啦，PASSION ORANGE SUPREME
PASSION FRUIT CREAM 加 ORANGE PANNA COTTA，個PRESENTATION相當精緻。
入口非常幼滑，甜橙味又帶點熱情果既酸，好飽呀！！！！！！

我地走之前大廚出左黎同D客傾計。佢勁NICE，好FRIENDLY，佢話原來佢地所有野都係自己整，真係好勁呀！
餐廳細細做出D咁高既水準，真係好意外！

今晚我同我男朋友都好滿足好開心。相信好快就會再番黎！！

唔知點解D相整黎整去都係調轉晒

Other Info. : 大家記得早D BOOK位啦

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Dining Method

Dine In

Spending Per Head

$680 (Dinner)

Celebration

Birthday

r888yho

Level1

1

0

After a long wait to reserve my table at tate dining room & bar, coincidentally when i finally booked it fell on my friends birthday, Great!We went as a group of 4 and were greeted upon arrival then shown to our table, the restaurant is quite compact but comfortable, dimmed lights with candles on the table, decoration is very feminine so not surprised that it was filled with female guest.So we ordered some water and a few drinks, i went for a wasapple which i thought the name was very smartly th

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After a long wait to reserve my table at tate dining room & bar, coincidentally when i finally booked it fell on my friends birthday, Great!

We went as a group of 4 and were greeted upon arrival then shown to our table, the restaurant is quite compact but comfortable, dimmed lights with candles on the table, decoration is very feminine so not surprised that it was filled with female guest.

So we ordered some water and a few drinks, i went for a wasapple which i thought the name was very smartly thought out, a wasabi apple martini, very tasty indeed and no faults on presentation.

The restaurant only offers 2 set menus therefore it was easy to choose 6 course or 9 course, we went for the 6 course menu due to time issue but will definitely pay another visit to try out the 9 course menu alone with my girlfriend

.

1st course (7/10) :
Beetroot, Mustard ice cream, red wine jelly, mixed herb salad
The mustard ice cream was really interesting though the beetroot needed more seasoning it was a promising start to the meal.

2nd course (8/10) :
Japanese noodle, foie gras sauce, black truffle
Served in a martini glass, the cold noodle a bit like Japanese style cold is served with a foie gras sauce instead of the traditional soy based sauce. I was tempted to ask the waiter for more as the portion was a little too small for me.

3rd course (10/10) :
Smoked Salmon Confit, smoked yogurt, cucumber
Presented in this beautiful gold patterned bowl, we were told not to open the cover right away. Surprise! actual smoke came out which smelt gorgeous, very nice colour contrast and light yet tasty, Two thumbs up for this dish.

4th course (8/10) :
Cauliflower Veloute, pancetta, tete de moine cheese
As a big fan of creamy soups, i had very high expectations on this dish, And ...... Delicious! rich creamy soup, crunchy crispy pancetta, and melting cheese, what could go wrong?

5th course (9/10) :
Lavender duck breast, potato puree, peach slice, orange sauce, daikon
Sounds like a western version of a chinese orange duck on paper but taste is much more interesting with hints of lavender coming through, duck was cooked to perfection with nice matching garnish which certainly makes up for the size of the portions before.

6th course (7/10) :
Orange panna cotta, Passion fruit Mousse, Meringue
I have a sweet tooth therefore dessert has to be good, the taste was very common, hints of vanilla, orange and passion fruit, but what surprised me was the obviously fresh made meringue sitting on top slightly torched for a very appealing look.

We requested a birthday message to be written on the dessert and we got more than expected, the staff turned all the lights out and added a sparkling candle too, made my friend feel very special in the restaurant with a lot of heads turned. So at this point we were reasonably full, and now it was coffee time, and more surprises ....... latte art at a restaurant? This restaurant certainly have their eyes on presentation in every aspect from drinks, atmosphere, decoration to food.

I look forward to going back to this restaurant for the 9 course menu and will take some photos next time, here are some overall ratings:

FOOD (8/10)
SERVICE (8/10)
ATMOSPHERE (9/10)
MUSIC (7/10)
DECORATION (8/10)

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2012-09-22

Dining Method

Dine In

Spending Per Head

$800 (Dinner)

Celebration

Birthday

georgina123

Level1

1

0

This is my 1st openrice review. I never found the needs to write a restaurant review until I went to this restaurant.After my car has went by several times, I've decided to go try out this restaurant because the interior looks really good. The furnitures and decor was certainly well put together. Interior was very pretty. But as much as that, the food was really disappointing. I ordered the $680 menu instead of $980 one, i can't remember the name of the dishes but here are the descriptions:1st C

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This is my 1st openrice review. I never found the needs to write a restaurant review until I went to this restaurant.

After my car has went by several times, I've decided to go try out this restaurant because the interior looks really good. The furnitures and decor was certainly well put together. Interior was very pretty. But as much as that, the food was really disappointing.

I ordered the $680 menu instead of $980 one, i can't remember the name of the dishes but here are the descriptions:

1st Course:
beetroot with mustard ice-cream

The mustard ice-cream was tasty but the beetroot was totally blend and the crumbles they sprinkle on side does not taste like anything except for beauty effect. Generally, I would say 5 out of 10

2nd Course:
cold angel hair with unknown pink cream sauce and truffle sprinkles on top in martini glass

I couldn't taste what the pink cream sauce was at all because it was completely blend. The truffle sprinkles hardly had any taste and it did not enhance the dish at all. Beside the lovely outlook, this dish tasted like nothing. I would say 2 out of 10

3rd Course:
poached salmon with yoghurt sauce and sour cucumber

The poached salmon texture was soft but it tasted like nothing. I understand if the chef's approach to having more blend taste but having the customer to feel the freshness for ingredients but problem is the salmon didn't taste fresh. The yoghurt sauce was plain yoghurt that had no taste. The best was the cucumber that was soaked in vinegar previously. I would say 3 out of 10 for this dish

4th Course:
cauliflower soup with cheese and sweet potato or pumpkin chips and panchetta

The soup was actually okay. It was tasty enough but the taste of cheese clashed with the soup. It did not go well together and the texture of the pumpkin chips clashed as well with the soup because it wasn't crunchy nor did it melt in my mouth to go along with the soup. The cheese was too strong and it overwhelmed the taste of soup in general. I would say 6out of 10

5th Course:
Main course which was duck breast with caramelized peach.

The duck was rare which is okay for me because I like meat rare but they should've asked customers preference beforehand instead of assuming customer's taste. The duck was extremely tough. There were many parts were I could not chew and swallow and had to spit out. The caramelized peach was cooked with some strange spice that left it tasting smoking / woody. The taste of sauce did not continue once you bit the peach, it taste like nothing but blend peach inside. The duck was generally blend. One of the worse duck I've had in years. So I would say 2 out of 10 because the presentation was nice.

6th Course:
Dessert: Lemon flavoured custard with sponge cake, whipped cream, tiny bit of orange peel. looks like baked alaska

Surprisingly the dessert was by far the best thing on the menu. After a nightmare of 5 courses, we left no expectations and the dessert was quite tasty. The sponge cake was mixed with lemon custard and with the heavy whipped cream on top it was actually quite lovely. I would say this was the strength cuisine in the restaurant. So I would say 10 out of 10

In general, a restaurant that i will never go back. The food lacks dimension. As you have the food in your mouth there was only one general taste. Only one dimension. The interior was very pretty. But restaurant should always focus on food quality. With the same price I could've had 3 course at restaurants like wooloomooloo or Sevva etc. It was not worth it at all. But good service with very polite friendly staff.

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

Taste

Decor

Service

Hygiene

Value

Date of Visit

2012-08-31

Dining Method

Dine In

Spending Per Head

$748 (Dinner)

Stephs852Diary

Level4

224

81

Tate Dining Room & Bar is Soho’s latest addition, serving contemporary Japanese/ French food prepared by designer-turned-chef Vicky Lau, who used to work at Cépage. We were immediately drawn to the restaurant’s serene, garden-like setting, with light wooden furniture, potted plants and soft lighting. The restaurant is only open for dinners, and there are two menus available: the 6-course Summer Sensualist Menu ($680) and the 9-course Summer Gastronomy Menu ($980); our table opted for the latter.

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Tate Dining Room & Bar is Soho’s latest addition, serving contemporary Japanese/ French food prepared by designer-turned-chef Vicky Lau, who used to work at Cépage. We were immediately drawn to the restaurant’s serene, garden-like setting, with light wooden furniture, potted plants and soft lighting. The restaurant is only open for dinners, and there are two menus available: the 6-course Summer Sensualist Menu ($680) and the 9-course Summer Gastronomy Menu ($980); our table opted for the latter. The staff were polite and warm, and nicely informed us that the restaurant’s name should be pronounced as “Ta-Tey”, instead of “tate”! However, given the small size of the restaurant and the level of prices it charged, perhaps Vicky could have made a slight effort to greet her customers.

(1) Our first course was called “Ice-cream on Hot Summer Days”, and it was indeed a perfect summer dish! On the right was a piece of hot potato croquette, which was exquisitely soft and buttery on the inside. Spread out in the middle was some peanut butter powder, which was sweet and crunchy. On the right was a potato ice cream, which was enticingly cold and was finely mashed and deliciously smooth and powdery. It tasted like an extremely fluffy version normal mashed potato without butter, and was topped with some caviar which gave savoury touch.

Ice-cream on Hot Summer Days

(2) Our second course, “Forest Essence”, was a seared scallop served with black garlic paste and Matsutake mushroom. While the Matsutake mushroom had deep, delectable raw flavours and the black garlic paste was distinctive and remarkable, the scallop was rather flavourless. It was fortunate that the black garlic paste was there to lift the flavours of the dish.

(3) Our third dish, “Foie Gras Terrine”, was an accomplished, beautifully presented dish. The Foie Gras Terrine was soft and delicate, and was served with sauternes gelée and sesame sauce. The lightly-toasted brioche was fluffy and tempting, and complemented the small, decadent chunks of foie gras.

Foie Gras Terrine

(4) While the presentation was gorgeous, the ““Smoked” Salmon Confit” had a rather disheartening taste. The salmon had a comfortingly soft and pliable texture, but was unfortunately matched with some Smoked Yoghurt which was tasteless and mildly bitter, and left us confused as to why it was added to the dish. Pickled cucumber and apple gelée were also presented, but they did not manage to salvage the dish, especially when the apple gelée was not sweet at all.

“Smoked” Salmon Confit

(5) Despite its fancy name, the “Harvest Soup” was another disappointment that awaited us. It was a mushroom consommé with brunoise vegetables; the soup was watery and tasteless, and none of us could taste any flavours from the mushrooms. We were dismayed by the fact that we had been served a bowl of hot water as one of our 9 courses!

(6) What followed was the “Hamgoustine”, with ham and langoustine ravioli immersed in ham broth. The ravioli had a delightful blend of complex flavours coming from the cheese and fresh langoustine, and the full-bodied broth was also thoroughly infused with ham flavours and was gentle and soothing.

(7) The “Kagoshima Beef Tenderloin” was by far the best dish of the night. The beef was exquisitely tender and simply melted in the mouth, and it formed a perfect harmony with the miso potato purée. The green asparagus was excellently grilled, and the potato purée was indulgently buttery and soft.

Kagoshima Beef Tenderloin

(8) “Zen Garden” was a signature dessert of Tate, and its presentation exuded the kind of serenity and style that epitomised the restaurant. In the little pot was Matcha green tea & white chocolate mousse on top of black sesame panna cotta. The green tea & white chocolate mousse was smooth and divine and the Matcha flavour was intense. The black sesame panna cotta was decadently creamy and sweet, and its chilled temperature was startlingly refreshing!

(9) We finally got around to our petit four, which was named “Tate’s Mini Dessert Cart”. We loved this opulent, bespoke dessert cart, as well as the goodies that it held on top of it. The mini brownie had a fine, bitter chocolate taste; the little chocolate truffle was absolutely addictive and was gorgeously crunchy in the middle, and we washed it down with an inviting, delicious looking chocolate mousse.

Tate’s Mini Dessert Cart

While the menu was elaborate and ornate, portions were small and a note of discord often crept into the creative combinations. For a meal that cost around $1,300 per head, we did not leave the restaurant feeling completely full, but at least the overall dining experience was enchanting - we found the restaurant’s cosy, serene setting alluring, and the desserts made the meal end on a high note. We would still recommend Tate to our friends for its pleasant, fancy themes!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)

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DETAILED RATING

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Date of Visit

2012-08-24

Dining Method

Dine In

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