Last night I retuned to Tattu and as always it didn’t disappoint. The service is always exceptional even when it gets busy.
It’s a credit to Adam and Drew that several years on from opening, the place is still selling out every week. There are a few reasons for that. The food, the décor, atmosphere and service.
It seems simple and you might be thinking well that’s what every restaurant needs to get right to succeed… You’re right it is, but the difficult thing is to maintain that consistency over time. They’ve achieved this with subtle changes such as pieces of new art work I noticed this time, or the renovation to the table tops and private dining area as well as the addition of seasonal dishes to the fan favourites on the A La Carte menu.
Sat under the blossom tree last night, it’s amazing how relaxed I felt and how much I enjoyed the food. We chose several small plates and shared a main with an individual rice each.
We had the Lobster Prawn Toast, Meat Mixed Dim Sum, Hoisin Duck Bun and Crispy Squid to start. All of which tasted unbelievable, especially with the accompanying sauces. The Wagu Beef Dim Sum is always a favourite of mine with the Lobster Prawn Toast, the best take on this dish I have ever had.
You know the greasy triangles of toast you get from the local Chinese? Don’t get me wrong; we all love them after a few beers. Now imagine someone managed to take this idea and fill it with steroids and a gourmet pallet? Un-real!
For main we shared the Beef Fillet and Caramel Soy. I went for the Duck Sausage Egg Fried Rice. Before you ask, it’ as epic as it sounds.
Tattu are about to launch their 2019 Winter Dishes and I can’t wait to go back in October to try them.
If you are looking for a Chinese with a difference, I would seriously recommend Tattu.
5 / 5 *
*when compared like for like against comparable service offerings. Coffee shop vs coffee shop, 2 star Michelin restaurant against 2 star Michelin restaurant.