Winter menus are not just about comfort food and stodge.
Tattu, the restaurant which has changed the ideas of Chinese food, has once again surprised with its latest additions to the menu.
Fifteen dishes have been added to the a-la-carte and City Buzz road-tested a few.
First up were chilli and sesame roasted scallops with Chinese sausage, crushed edamame and mint which were hearty while the spices and mint complemented perfectly. Picking from the regular menu (because I was not leaving without having sampled these again) we also had Har Gau XO – a delicious little sesame parcel of meaty prawns – and Thai style crispy monkfish and Saffrom black cod.
The monk fish was probably the most stereotypical of dishes with the sweet, fruity sauce and the cod was flaky and fell off the fork but very much white and not black which we had been intrigued by.
Other new mains to try though are wild mushroom and truffle baby chicken with lotus root, teriyaki and crispy skin, and a white miso salmon served with pickled ginger, red onion and caramelised lime.
We loved picking something different and the fish meant the mains left us comfortably full cut with room for dessert.
And they are delightful and the perfect sweet sign off. We had the new white chocolate igloo with blood orange, vanilla biscuit and coconut snow and the Asian pear and green apple crumble with almond and pink custard. Had all the best bits of the traditional but light and refreshing.
Of course we needed a cocktail to wash it down and these two are Tattu classics. The Tattu twinkle is a genius combo of vanilla vodka and champagne while the Cherry Blossom is made up of gin, cherry blossom vermouth and campari – you’ll only need one but there are plenty to go at.