they’ve done it again.

October 17, 2018

Time after time, Tattu has managed to refresh its menu with seasonal additions. 

 

On Sunday, they invited me down to try the new dishes on offer and it didn’t disappoint. 

 

One thing that deserves a great deal of credit, is the constant creativity that is needed to come up with new dishes that meet the exceptionally high standard expected of Tattu, but yet they slot in alongside the existing theme of the menu and crowd favourites. 

 

So the new dishes we tried included the sticky beef short rib with crispy shallots and fresh chilli, chicken truffle shumai with freshly shaved truffle and ponzii oil, chilli and seseame roasted scallops with edamame and mint crush dressed with lap cheong sausage. 

 

All of the new starter dishes were incredible with the favourite being the chicken shumai. I’m not a mushroom fan, it’s not that I don’t like them, it’s just I would never pick them on a menu. If you have ever had truffle before, it’s like a mushroom on steroids, but this dish was unbelievable. 

 

On to the mains we tried the wagyu beef sirloin with truffle and teriyaki sauce, nikka whiskey and marinated fois gras shavings. Yep that’s all on one plate…  It’s insane. 

 

We followed up with the giant king prawns, sweet soy grilled asparagus and my favourite the duck egg and sausage rice. 

 

To finish off we had the white chocolate igloos, which had a blood orange sorbet. This broke up the white chocolate with an amazing sharpness. It’s probably one of the best sorbets I‘ve had in a long time.  If you’ve read any of my other reviews you will know I’m not a desert guy, but this has the potential to challenge the fan favourite cherry blossom!

 

I can’t speak highly enough of what Adam and Drew have achieved here with the winter menu. If you haven’t been to Tattu yet or you haven’t been for a while, GO and just ask any of the waiting staff to point you in the right direction. You won’t be disappointed!

 

 

 

 

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© 2019 Christian James Mcr