Tate Dining Room & Bar (已搬遷) 新店位置

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2824

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$801以上

法國菜 Fine Dining 西餐廳

31

5

2

Zen Garden

7 已推介

EE 依依

等級4

108

5

Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details. Am

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Tate is located at fairly accessible area, just next to the long escalator connecting Central to Caine Road. I quite like the restaurant upon arrival as they have a simple, clean but enchanting setup. Just like other starred restaurant, Tate offers a simple menu and we went for the tasting menu without doubt. Then, I tried the one with matching wine as well. I am indeed impressed by the design and ingredients mix of all the courses, after all, a woman chef is more thoughtful in details.

Amuse bouche - I will say it's fun and nicely presented.

Bonito – marinated katsuo/bonito dashi gelee/daikon roll/datterino tomato confit (matched with champagne)
The presentation is appetizing itself and the taste overall is fine. In fact, not much can be done to the fish as the chef has thought through the seasoning to be added in order to not cover the original freshness of the ingredients. The champagne is so-so...personally, I don't think it's a good match to the dish.

Foie gras terrine – duck foie gras terrine/spices & curry tulie/pommery mustard ice-cream/blueberry sauce

The small portion of the terrine was always good…I am a bit bored with the foie gras as it appears almost everywhere for the gastronomic meal. The smell and taste of the duck foie gras here was very intense and I really enjoyed the soothing sensation of the pommery mustard ice-cream as it toned down the massiveness of foie gras.

Foie Gras Terrine

The sea – black truffle scallop espuma/taraba crab meat/yuzu gelee/marinated jelly fish/osetra schrencki caviar/rice paper (matched with Australia Riesling, very honey taste)

There were a few dishes impressed me

that evening whilst “The sea” was one of them. It looked like a simple dish but I could tell the chef has put a lot of thoughts to mix the ingredients together to make them WORK. It surprised me when the combination of the strong tasted black truffle and caviar did not supersede the mild flavor of scallop & crab meat. I am very picky about scallop & crab meat yet I have to say those two ingredients here were fantastic. The colorful rice paper did catch my attention, love this fun element and it’s definitely for decoration purpose only.

Wreath – lightly poached oyster/Chinese licorice root oxtail consume/kimchi picked daikon/sweetcorn kernels/braised wagyu beef tongue slice
Personally, I am not a big fan of braised beef tongue due to its texture that I prefer the charcoal grill version better. I have to be fair with this dish, the braised version didn't disappoint at all; my fear on the gamy taste wasn't there at all whilst the whole texture was smooth one. The broth was clear and clean...like it.

Lobster – Maine lobster/barley/sweetcorn puree/tonka bean/lobster sauce/baby fennel (Burgongne white)
A so-so dish...a safe one.

Matching Riesling

Wild boar tart – Jerusalem artichoke veloute/green curry foam/grilled baby eggplant/wild boar ragout/black pepper tart shell (Syrah from Rhone)
An interesting dish but a bit filling (greasy) and my compliment went to the matching of Syrah.

Kagoshima beef – A4 Kagoshima beef sirloin/fig & port compote/white onion puree/roasted red pepper puree/red wine beef jus (Piedmont, more acidity)

The texture of the Kagoshima sirloin itself wasn’t bad, not beefy enough as usual as most of the people love the melting taste of it. Personally, I found it to be too saucy which the beef lost its character. I couldn’t figure out why the beef happened to be dry & slightly chewy when it’s indeed prepared as medium rare. I suspect it’s the quality of the meat itself…a bit disappointed with the main course dish.

Exotic – mango mousse/banana bread pudding/passion fruit gelee/shiso coconut sorbet

I couldn’t figure out how I finished the whole dessert platter…what a joke?! I have to complement the dessert combination here, very refreshing and tropical to clean up the palate from the saucy sticky beef sirloin. One may not think these bits & pieces will go well together but there we go. I am equally surprised that the taste of coconut sorbet is perfect balanced in its thickness & sweetness, the sorbet just melted in my mouth reminded me of the fresh coconut water.

Zen garden – Matcha opera cake, dark chocolate with coconut ganache, passion fruit marshmellow, jasmin macaron

It got credit by merely looking at the presentation and how they taste are not that important anymore…after the previous 7-course. I tried a little bit of everything but not impressed by any of them, an ordinary piece to wrap up the meal. My friend likes the passion fruit marshmallow but still thinks it’s too sweet.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2015-02-05

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人均消費

$1650 (晚餐)

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pearlorange

等級2

27

0

Once in a blue moon I've asked Mr. K out for dinner on Friday. Only because it's his birthday though. Mind you, I don't normally take initiative in asking guys out...!!! And, having made 14 phone calls on Monday I only managed to book 2 restaurants and got myself waitlisted for the remaining 12. So I suppose that's why Route To Success-101 always says one should plan ahead of time (which of course I did but Mr. K had to change the day from Sat to Fri). Simply insane. But luckily, Tate was

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Once in a blue moon I've asked Mr. K out for dinner on Friday. Only because it's his birthday though. Mind you, I don't normally take initiative in asking guys out...!!! And, having made 14 phone calls on Monday I only managed to book 2 restaurants and got myself waitlisted for the remaining 12. So I suppose that's why Route To Success-101 always says one should plan ahead of time (which of course I did but Mr. K had to change the day from Sat to Fri). Simply insane. But luckily, Tate was one of the 12 waitlisted which called me back for an available table so I took it immediately.

One thing I really have to point out is Tate's star service. I did call a number of times to make all sorts of ma-q-fan requests like arranging for a loner table, birthday cake message and keeping my credit card for payment at the end. Considerate pearlorange even requested for a menu without the price which they actually didn't have but said could have it arranged so when I arrived 10min earlier to leave them my cc, I was very impressed that they printed two sets of whole new menu for us and even had them nicely binded. Definitely e-props for that.

Dinner came in a choice of the 6-course sensualist menu or 9-course gastronomy with optional wine pairings, which changes every season so it was still something new for Mr. K even though he's been here before. We both opted for the sensualist without wine pairing and ordered white separately. We didn't take picture of the amuse bouche but if I remembered correctly it was a mini cheese puff served with edible branch sticks.

The first out of six courses served was the flamed salmon tartare which was garnished with five different ingredients - chives, wasabi cream, gherkin, rice crispy balls and caviar.

Foie gras mustard ice-cream. The blueberry sauce and mustard ice-cream balanced out the rich flavor of the liver terrine, making it a refreshing second dish.

Next was the Dalian abalone topped with a Taiyouren egg and a puny piece of uni. Oops, I played a little rough and bursted the runny egg, kinda on purpose though heehee. I like it better as a dip.

Onto the second half of the sensualist was the sakura ebi tagliolini. At this point I was actually already 70% full and offered a good portion of my pasta to Mr. K. Nonetheless, it was cooked to al dente with a soft tint of lobster flavor, and even a non-fan of pasta like me thought it was a delicious carb dish topped with the fried sakura ebi.

Second last course and a heavily meated one was the lavender Challandais duck breast. Tender and juicy and randomly scattered not so randomly on the serving plate.

Do not think that the final course, carrot cheesecake, was a carrot-flavored cheesecake because the very carroty carrot sorbet was actually served separately from the cheese which was put inside a white chocolate shell. We did have fun taking the sphere shell apart...

Now, this was the part that I liked the most, and no, not because it's that candle-blowing wish-making moment. I thought the Zen Garden built on a layer of caster sugar was a very innovative form of serving the petits fours. I almost had an orgasm seeing those perfectly made round circles on the sweet sand, almost. Well, I DO have OCD.

A very good birthday dinner with excellent service. They've earned my 20% gratuity.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2014-08-22

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$1200 (晚餐)

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Stephs852Diary

等級4

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!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2012-08-24

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