Tattu London
Menu with Prices in the UK

Steamed dumplings filled with rich minced Wagyu beef, kimchi, fiery sriracha, and spring onion.

Delicate crispy golden pastry rolls packed with wild shiitake mushrooms and aromatic black truffle, served with sweet & sour soy.

Steamed fluffy white lotus buns filled with glazed shiitake mushrooms, truffle hoisin, and crispy shallots.

Crispy brioche crouton topped with sweet native lobster and king scallop mince, coconut, lime, and chilli foam.

Translucent steamed dumplings filled with king oyster mushroom, chives, and water chestnut in ginger soy.

Open-topped steamed yellow wonton pastry parcels filled with chicken, tiger prawns, and tobiko orange caviar.

Pillowy steamed bao buns stuffed with slow-roasted sweet honey char siu pork, pickled cucumber, and spring onions.

Shredded confit duck leg, cucumber, and spring onion wrapped in crispy filo pastry with sweet hoisin dip.

Assortment of Wagyu beef dumpling, chicken & prawn shumai, king oyster mushroom, and black cod parcel.

Slow-braised British pork belly glazed with spicy black bean paste, pickled ginger, and toasted sesame.

Tender baby squid dusted in sugar and sea salt batter, served with green sweet chilli sauce, ruby pomegranate, and mint.

Flash-seared Scottish salmon slices served with smoked ponzu, yuzu pearls, red chilli, and crisp garlic flakes.

Yellowfin tuna tartare mixed with spicy sesame oil, Oscietra caviar, lotus root crisps, and ginger soy dressing.

Crispy battered rock shrimp tossed with tingling Sansho pepper, spicy mayo, and sweet pickled cucumber.

Pristine slices of Japanese Hamachi yellowtail drizzled with white truffle oil, citrus ponzu, and shaved fresh jalapeño.

Crispy silken tofu cubes dusted with Chinese five-spice, garlic flakes, and sweet cherry hoisin glaze.

Crispy British pork ribs tossed with charred red chillies, spring onions, garlic, and cracked Sichuan peppercorns.

Crispy skin roasted Peking duck served with steamed handmade pancakes, cucumber batons, spring onion, and spiced plum sauce.

Crispy pulled duck leg tossed with watercress, ruby pomegranate seeds, candied walnuts, and sweet hoisin dressing.

Twice-cooked pork belly caramelized in fermented red bean curd glaze with pickled baby fennel and roasted sesame seeds.

UK dry-aged beef fillet flash-seared to perfection, finished with dark caramel soy glaze, shiitake mushrooms, ginger, and young asparagus.

Crisp chicken breast pieces tossed with roasted dried red chillies, toasted cashews, spring onion, and sesame honey soy.

Grilled marinated New Zealand lamb cutlets served with roasted red pepper and sesame dip, toasted cumin, and mint.

Crispy Spanish Iberian pork shoulder in authentic Cantonese sweet & sour sauce with fresh pineapple, dragon fruit, and shallots.

Roast free-range half chicken marinated in spiced char siu glaze, served with five-spice chicken jus and sweet soy.

Flash-fried strips of British beef in a spicy sweet chilli ginger glaze with julienned carrots, peppers, and sesame seeds.

Prime beef fillet medallions wok-tossed in a robust black pepper and sweet garlic sauce with green peppers and scallions.

Crispy tofu puffs tossed with dried facing-heaven chillies, roasted peanuts, Sichuan pepper oil, and sweet black vinegar glaze.

Aromatic shredded roast duck stir-fried with fragrant jasmine rice, pak choi, spring onion, egg, and spiced soy.

Sustainably sourced black cod fillet marinated for 48 hours in sweet hoisin, mirin, and lime, caramelized over open fire grills.

Whole British native lobster wok-tossed in light salt and Sichuan pepper crumb with crispy garlic, chilli, and spring onion.

Crisp sea bass fillet rested over braised pak choi, crowned with crispy frizzled leeks and light chilli soy reduction.

Jumbo king prawns wok-seared with fermented black bean sauce, charred sweet green peppers, garlic, and fresh ginger.

Scottish salmon fillet glazed with sweet white saffron miso, served with braised edamame, baby leeks, and yuzu foam.

Succulent king prawns tossed in fiery red bean paste with garlic, Chinese broccoli, and dried whole Sichuan chillies.

Pan-seared jumbo king scallops glazed with house-made dried scallop XO sauce, edamame purée, and lotus crisps.

Authentic Japanese Kagoshima A5 Wagyu beef served over a heated pink Himalayan salt block with fresh wasabi and sweet soy.

Finely marbled Australian Wagyu ribeye seared on charcoal, served with roasted bone marrow jus and crispy enoki mushrooms.

Australian Wagyu ribeye steak paired with grilled half native lobster glazed in yuzu garlic butter.

Lightly seared thin Wagyu beef slices with white truffle soy, shaved fresh black truffle, and crispy garlic chips.

Fragrant wok-fried rice with rich duck egg yolk, cured lap cheong sausage, spring onions, and sweet dark soy.

Fluffy steamed royal jasmine rice scented with pandan leaf.

Fine rice vermicelli noodles tossed with mild Madras curry powder, king prawns, shredded chicken, peppers, and bean sprouts.

Egg wheat noodles tossed with sliced beef fillet, dark superior soy, crisp beansprouts, and spring onions.

Crisp Chinese gai lan broccoli and baby pak choi wok-fried with garlic and sweet light soy sauce.

Tender baby pak choi stems flash-fried with spicy umami XO sauce and crispy shallot rings.

Charred tenderstem broccoli drizzled with toasted sesame oil, ginger dressing, and toasted white sesame seeds.

Golden crispy potato bites tossed in aromatic white truffle oil, grated vegan parmesan, and nori salt.

Crisp mitsuba, radicchio, and watercress dressed in sweet yuzu dressing and lotus chips.

Sculpted white chocolate blossom tree with cherry spun sugar candyfloss, wild cherry compote, chocolate soil, and sour cherry sorbet.

Golden chocolate dragon shell filled with coconut mousse, passion fruit puree, mango coulis, and crunchy cocoa nibs.

Dark Belgian chocolate medallion with salted caramel filling, honeycomb crunch, and edible 24k gold leaf.

Warm date sponge infused with spiced Nashi pear, drenched in five-spice toffee sauce and served with vanilla bean ice cream.

Crispy tempura-battered baby bananas drizzled with melted white chocolate sauce and toasted coconut flakes.

Plant-based coconut panna cotta sphere with Alphonso mango jelly, dragon fruit salad, and passion fruit sorbet.

Belvedere vodka, blue curaçao, sweet dragon fruit syrup, fresh lime, and champagne foam served in an illuminated dragon glass.

Crystal Head vodka, bubblegum liqueur, strawberry purée, and cranberry juice served in a smoking crystal skull.

Roku Japanese Gin, Campari, Mancino Sakura cherry blossom vermouth, and orange twist.

Don Julio Blanco tequila, mezcal smoke, chilli liqueur, mango, and passion fruit with dry ice mist.

Ketel One vodka, dark roasted espresso, coffee liqueur, and white chocolate cream float.

Lyre's alcohol-free cane spirit, guava juice, lime, lychee purée, and sparkling soda.

Matcha green tea, fresh cucumber juice, apple juice, mint, and elderflower tonic.

Crisp and classic Chinese pale lager brewed with spring water from Mount Laoshan.

Japan's number one crisp, dry lager with quick, clean finish.

Craft ginger ale with natural oils from three ginger varieties.

Pure still natural mineral water sourced from the French Alps.

Gently sparkling natural Italian mineral water.