New Seasonal Tasting Menu is a Poetic Tribute to Personal Memories
With its recent move to a new address on Hollywood Road, Tate Dining Room & Bar continues to evolve with the launch of the restaurant’s fall tasting menu. The seasonal eight-course menu features chef and owner Vicky Lau’s signature artistry and attention to detail. Presented as individual odes, each dish honours an ingredient, memory or concept.
Vicky has crafted a thoughtful menu that reveals her classical approach to cooking as well as her shift in priorities as a new mother. A master of plating, diners are taken on a visual journey with each course revealing subtle stories of beauty and serenity. Each dish highlights Vicky’s technical skills, comprises multiple components and maintains the integrity and flavour of key ingredients.
The ‘Ode’ menu begins with timeless Tate classics adapted for the season. The first dish, Ode to Balance, explores subtle similarities between the tomato and hiramasa kingfish and presents five garnishes that represent the five basic tastes: sweet, salty, sour, bitter and umami. Ode to Vegetables introduces a crispy horsehead fish fillet on fermented aubergine served with a 10-vegetable broth. With Vicky’s exacting perfection, the broth presents the cohesive flavour of vegetables, perfectly complementing a deceptively simple dish.
The menu then explores Vicky’s interpretation of Chiu Chow flavours. Consisting of diced foie gras and Chinese dried mushrooms wrapped under a glazed lettuce-like dumpling, Ode to Chiu Chow is a minimalist version of the Chinese cuisine’s complex lo-shui flavour. Reduced to a concentrate that binds the sweet lettuce and earthy mushroom and foie gras filling, the dish honours traditions while playfully tweaking conventions.
Ode to Nostalgia is fuelled by memories of childhood and comfort food. For this dish, classic Chinese drunken chicken is prepared as a roulade and served on a bed of rich chicken broth risotto. Ode to Warmth unites two diners over Kagoshima beef, served on one large sharing platter. Intimate and collaborative, as diners share the plate utensils maneuver between each other in a delicate dance. Dotted with Shichuan pepper purée, this element adds a vibrant kick to the rich striploin slices.
Dessert is presented in two forms starting with Ode to Bliss Point. Honouring the classic Chiu Chow dessert of mashed taro paste as the epitome of bliss point (optimised ratio of sweet, salt and fat), the tuber is whipped into a light espuma and topped on caramelized taro with savoury ginger and scallion crisps. Echoing the fall theme, Ode to Preservation showcases the many facets of the humble apple and its nostalgic qualities. The final course comprises a deconstructed apple pie featuring fermented apple, apple espuma, rum jelly and apple pie ice cream.
The eight-course tasting menu is priced at $1,580 and available with a wine pairing prepared by renowned Master of Wine, Jeannie Cho Lee.