Tattu will take taste to extreme

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Fifteen new dishes from dim sum through to dessert, tempt the tastebuds on a menu that is said to be the ‘most progressive’ to date for the newest Chinese restaurants in Leeds.

Black cod squid ink, and baked lavender lotus flowers are some of the ingredients that have been put into the new dishes by Tattu.

Small plates include Peking duck bon bons and there is also a fiery lobster for main course and a fish dish with purple squid ink dipping sauce.

A show stopping chocolate Dragon’s egg with chilli and passion-fruit makes the new dessert menu something to savour.

Alongside these, Tattu has created a new cocktail list and City Buzz is up for an Art of War which blends whisky, cherry and orange.

Clifton Muil, executive chef at Tattu, said: “This is by far our most adventurous menu to date. We’ve really pushed ourselves to continue to take traditional Chinese flavours and use them intelligently to deliver unique plates of food that will excite customers, create conversation and bring them together in a shared dining experience. We’re very much looking forward to welcoming guests and hearing their feedback in the coming weeks.”

Elijah Lawal, Google's communications manager for the UK and Ireland.

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