Tate Dining Room

Culinary art is taken to new heights at this exquisite looking dining room which is currently at the top of its game. Each meal is a culinary journey where chef Vicky Lau's avant-garde take on 'Chinese cuisine with a French twist' is played out like a symphony in which every note counts. The delicacy of razor clams is contrasted with the depth of an unctuous tomato sauce overlayed with a sabayon and Oscietra caviar or a more earthy dish of squid with chorizo and Sardinian gnocchi. To follow there might be wagyu beef and pigeon egg accompanied by a hedonistic broth. And save room for dessert – it's a smart move. Wash it all down with a classy Fourschaume Chablis or a 'matched' twenty-year old Syrah-Grenache blend from Vacqueyras.