Winter warmers as contemporary Chinese restaurant Tattu reveals its new menu for Leeds food fans

The restaurant says 'Winter at Tattu' has been inspired by the Chinese waterfall legend which tells a story of overcoming adversity and showing resilience and strength, which it says it felt was a poignant message for the current times.

The new à la carte will feature a total of 11 new and returning favourites, from dim sum and small plates through to dessert.

New small plates include Szechuan rock shrimp with carrot, sancho pepper and pickle, tuna sashimi wonton cup with sesame soy and avocado, and shredded lamb buns with braised lamb shoulder, chilli oyster sauce and sticky dates.

New large plates include a vegan OK glazed tempeh with padron peppers, cape gooseberry and grapes, and green pepper lobster with smoked sea salt, jalapeños and crispy shallots.

Returning to the Winter menu is Tattu’s signature Japanese black wagyu with green beans and truffle sesame soy. New desserts include tang yuan doughnuts with black sesame, raspberry and ginger.

Executive chef, Andrew Lassetter, said: “As we move into the winter season, we wanted to create dishes with deep, rich flavours that are sumptuous and comforting for guests. We also wanted to add some vibrancy and colour to show off the individuality that Tattu brings to each menu. For example, we’ve used beetroot to create a brilliant pink candied vegan rice dish with spring onion, orange and pepper.”

To accompany the food, there is a new cocktail menu which is set to launch next month. It features five drinks that have been developed to pair with the new menu dishes.

They include The Junzi Bento box, Tattu Xin and Tonic and a Yin Yang Espresso Martini.

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