Tattu Manchester
Menu with Prices in the UK

Handmade steamed translucent dumplings filled with rich minced British Wagyu beef, spiced sriracha, kimchi crunch, and spring onion.

Crispy golden spring roll pastry filled with sautéed wild shiitake and king oyster mushrooms, black truffle paste, served with sweet soy dip.

Crisp toasted brioche topped with sweet native lobster and king scallop mince, coconut lime foam, and micro coriander.

Open-topped steamed shumai filled with minced free-range chicken, shiitake mushrooms, and freshly shaved black truffle.

Pillowy lotus leaf steamed bao filled with 12-hour braised British pork belly, spicy fermented black bean glaze, and pickled ginger.

Steamed fluffy lotus bao buns packed with glazed shiitake mushrooms, truffle hoisin sauce, and frizzled shallots.

Translucent crystal pastry dumplings filled with king oyster mushrooms, Chinese chives, and water chestnut in light ginger soy.

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

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

Crisp battered rock shrimp tossed with tingling Sansho pepper, spicy garlic mayonnaise, and pickled cucumber ribbon.

Slow-braised British beef short ribs glazed in chilli sweet soy reduction with toasted sesame seeds and pickled red onions.

Crispy fried silken tofu wok-tossed with five-spice sea salt, diced bird's eye chilies, spring onion, and crispy garlic.

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

Diced sashimi-grade Yellowfin tuna with spicy sesame dressing, Oscietra caviar, crisp lotus root chips, and pickled daikon.

Silky Japanese Hamachi yellowtail slices with black truffle ponzu, micro shiso leaves, and serrano chilli slice.

UK dry-aged British beef fillet flash-seared to medium-rare, glazed in a glossy caramel soy reduction with shiitake mushrooms, fresh ginger, and charred tender asparagus.

100g of prized Kagoshima Japanese Black Wagyu A5 beef presented over a flaming Himalayan pink salt rock with freshly grated wasabi and tare sauce.

Crispy chicken breast chunks wok-tossed at roaring heat with roasted dried red chillies, toasted cashews, spring onion, and sweet sesame honey glaze.

Char-grilled New Zealand lamb chops marinated in fermented red pepper paste, lemongrass, ginger, and crispy fried shallots.

Slow-roasted acorn-fed Iberian pork belly glazed in sweet maltose Cantonese barbecue sauce, served with English hot mustard and spiced pickles.

Prime British beef ribeye steak stir-fried with cracked black peppercorn reduction, sweet red onions, asparagus, and Chinese chives.

Sustainably sourced Alaskan black cod marinated for 48 hours in sweet hoisin, mirin, and lime, caramelized over flaming robata grills.

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

Crisp skin sea bass fillet rested over braised baby pak choi, crowned with 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.

Wok-fried golden tofu cubes tossed with roasted dried red chillies, crunchy cashews, spring onion, and Szechuan kung pao glaze.

Thick-cut roasted king oyster mushrooms glazed with cracked black pepper sauce, baby pak choi, and frizzled leeks.

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

Jasmine rice wok-fried with artisanal house-made seafood XO sauce, dried shrimp, king prawns, egg, and spring onion.

Thin rice vermicelli noodles tossed in Madras curry oil, bell peppers, beansprouts, spring onions, and toasted sesame.

Steamed aromatic Thai hom mali jasmine rice.

Charred tenderstem broccoli stems tossed in sweet soy dressing and toasted white sesame seeds.

Steamed baby pak choi drizzled with light garlic soy reduction and ginger matchsticks.

Crispy baby crushed potatoes tossed in five-spice sea salt and sweet sticky soy glaze.

White chocolate blossom tree branch adorned with spun sugar cherry candyfloss, wild cherry compote, dark chocolate soil, and sour cherry sorbet—served with cascading dry ice vapor.

Golden chocolate dragon egg shell filled with coconut mousse, Alphonso mango coulis, passion fruit puree, and crunchy cocoa nib crumble.

Warm date sponge pudding 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 desiccated coconut flakes.

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

Roku Japanese Gin, sweet red vermouth, Campari, cherry blossom flower infusion, presented in a smoking glass cloche.

Crystal Head vodka, bubblegum liqueur, strawberry purée, and fresh lime, served bubbling in a smoking crystal skull over dry ice.

Spiced rum, charred pineapple purée, fiery ginger beer, and flaming lime wheel.

Hendrick's Gin, lychee liqueur, crème de violette, and sparkling prosecco foam.

Alcohol-free blend of strawberry puree, bubblegum, cranberry juice, and fresh lime, bubbling with dry ice.

Soothing organic aloe vera juice, cucumber ribbons, cold-brewed green tea, and sparkling soda.

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

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

Local Manchester craft session IPA bursting with tropical hops and pine bitterness.

Natural ginger ale infused with oils from three ginger varieties.

Gently sparkling natural Italian mineral water.

Smooth natural still mineral water from the Tuscan hills.

Whole loose-leaf green tea scented with midnight-blooming jasmine flowers.

Semi-fermented Taiwanese high-mountain oolong tea with roasted floral undertones.