Stunning new Winter Menu from Tattu

The exceptional Tattu launched it's new autumn/winter menu this week, featuring 15 new dishes from dim sum through to dessert.

By Steven Pankhurst | 4 October 2017

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Described as the restaurant’s ‘most progressive’ to date, the range of dishes hopes to encapsulate the best ingredients of the season, playfully utilised to create food that celebrates the best in Chinese cuisine.

Here’s a look at what’s new:

Black cod & Asparagus Steamed Dumpling with Prawn


Chicken Xiao Long Bao


Peking Duck Bon Bons served with hoisin, cherry and sesame


Yuzu Black Cod blending the flavour of the Asian yuzu fruit with squid ink to create a rich, sweet purple dipping sauce


The Szechuan Lobster – a fiery new dish featuring traditional Szechuan seasoning that pairs perfectly with the succulent lobster meat.


Baked Lotus Flower served with lavender, yuzu and honey


A show stopping chocolate Dragon’s Egg with chilli and passionfruit


Alongside the new dishes, Tattu has also created a new cocktail list inspired by the food menu with serves designed to complement each dish. From the refreshing Elixir of Life featuring Jinzu gin, elderflower and vanilla, to the punchy Art of War which blends whisky, cherry and orange, there’s a cocktail for every taste.

Jon Green, head chef of Tattu Manchester, 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.”

The new A La Carte Menu is available daily from 12
Dim Sum Lunch Menu: Mon–Thurs between 12 and 3pm & Fri–Sun between 12 and 5pm.
Taste of Tattu Menu: Sat–Thurs between 12–3pm & 12–5pm on Fridays.

Tattu Restaurant and Bar, 3, 4 Hardman Square, Gartside St, Manchester M3 3EB
0161 819 2060