Award-winning contemporary Chinese fusion restaurant Tattu is proud to unveil its latest sensory dining concept.
Inspired by the Tibetan belief that human and ghost worlds overlap, from Friday 27th to Tuesday 31st October we present a menu overflowing with culinary and cocktail treats to honour the spirits, while our trademark blossom trees are recast in ghoulish greens.
For 2023, our executive kitchen staff have conjured a spellbinding range of exclusive dishes, combining seasonal iconography with our ongoing commitment to innovative cuisine. For example Pumpkin Dumplings, with shredded duck, hoisin and chilli, and the mouthwatering Wilting Blossom Dessert, where white chocolate meets cherry. Or the wickedly styled Toxic Koi Fish Bowl of Prosecco, cherry and coconut.
Tattu is renowned for incredible food, but ingenuity continues in liquid refreshments. Late-October, our mixologists will pour a range of unearthly cocktails in keeping with the time of year. Like the Deadly Dismay of Crystal Head, Merlot, Hibiscus and Orange, which comes in the form of a blood red candle complete with flame. Similarly playful, four Trick or Treat tipples emphasise the macabre — colourful mystery potions overflowing with dry ice, nodding to the science at work behind our bar.
A special Skullduggery one-off event on Saturday 28th October will be the focal point of this year’s supernatural celebrations, although each inspired creation will be served throughout the Halloween period. On the day, a Skullduggery Set Menu will be offered at all locations during the afternoon, comprising three waves of Tattu’s acclaimed small and large plates. Guests have the option to upgrade to a free flow champagne package.
Beyond bubbles, there’s a choice to add our Trick or Treat cocktail range to the bill, and separately priced larger mains will also be available. After dark, evening clientele can enjoy those glasses individually alongside our autumn cuisine, with DJ sets and live music from 12PM onwards.
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