Contemporary Chinese restaurant Tattu in Spinningfields has launched a new winter à la carte menu ready for the new season.
The new à la carte menu, which launches today, features a total of 11 new and returning favourites, from dim sum and small plates through to dessert.
New small plates include spicy Szechuan rock shrimp with carrot, sancho pepper and pickle (£10), tuna sashimi wonton cup with sesame soy and avocado (£12.50), and richly flavoured shredded lamb buns with braised lamb shoulder, chilli oyster sauce and sticky dates (£20 to share).
New larger plates include a vegan OK glazed tempeh with padron peppers, cape gooseberry and grapes (£15), and luxurious green pepper lobster with smoked sea salt, jalapeños and crispy shallots (£59).
Also returning to the Winter menu is Tattu’s meltingly tender signature Japanese black wagyu ribeye dish with green beans and truffle sesame soy (£74).
To finish, new desserts include vegan sweet tang yuan doughnuts with black sesame, raspberry and ginger (£9).
Developed in partnership with executive chef Andrew Lassetter, Winter at Tattu has been inspired by the Chinese waterfall legend, which tells a story of overcoming adversity and showing resilience and strength.
In ancient times, says the legend, a large school of golden Koi embarked on a journey to swim upstream in China’s Yellow River. Together they gained strength and glimmered beautifully in the light as they swam against the strong current.
When they eventually reached a waterfall at the end of the river, many of the Koi turned back, letting the river carry them downstream. The remaining Koi refused to give up. Leaping from the depths of the river, they attempted to jump the waterfall to no avail.
After a hundred years of jumping, one Koi finally reached the top of the waterfall. The Gods recognised the Koi for its perseverance and determination and transformed it into the most auspicious character in Chinese legend: The Golden Dragon.
It’s a story of power, individuality, and perseverance which Tattu felt contained a poignant message for our current times.
“As we move into the winter season, we wanted to create dishes with deep, rich flavours that are sumptuous and comforting for guests,” says chef Andrew.
“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.”
On Monday 19th October, Tattu will also launch a new cocktail menu, with a selection of five new cocktails developed to pair with the flavours from the Winter à la carte menu.
New serves include The Junzi Bento box, Tattu Xin and Tonic, and a Yin Yang Espresso Martini.
For guests that might prefer to dine at home, Tattu is also continuing to offer its Tattu to You service, designed to bring the Tattu experience to your door to enjoy in the comfort of your home.
The delivery service features a selection of its most-loved dishes and new menu additions, including shredded lamb buns, OK glazed tempeh and sweet tang yuan doughnuts.
Guests can also order Tattu’s signature cocktails, such as the famous Skull Candy and Cherry Blossom Negroni, to enjoy at home while they dine.
Each Tattu to You order also comes complete with a scannable QR code that allows diners to link to an exclusive playlist of Tattu’s resident DJ mixes to recreate the famous vibe of the restaurants at home.
Orders can be placed online only, where diners can select an option of contact-free delivery with Deliveroo or click and collect from the Spinningfields restaurant.
The new Winter at Tattu menu is available now.