This Spring, Tattu, the modern Chinese restaurant group, are thrilled to mark the start of Blossom Season with beautiful floral installations, the introduction of a new spring menu, terrace takeovers, bespoke cocktails and a host of feasting dishes to kick off the Easter Weekend. From the end of March, each restaurant will be in bloom as the days grow longer and the change of the season gets underway, expertly interpreted by the Tattu team to create an unforgettable experience for guests.
Blossom Season
As April approaches, guests arriving at Tattu will be greeted by their signature delicate flowers and branches, rejuvenated with new hues for spring, which offer the perfect setting for all manner of celebrations and intimate dining. At London and Leeds, Tattu’s terraces offer calming spaces for al fresco dining and theatrical, perfectly mixed cocktails.
A host of new dishes, designed especially to see in Blossom Season, will also be available, including Shiitake Bao bun with truffle and kimchi, King Oyster Satay with crispy leeks and pak choi, Shiitake Bao, Sticky Beef Rib on the bone served with crispy shallots, chilli and spring onion and many more. For those looking for a sweet ending to their meal, Tattu will have their delicious chocolate, cherry and candyfloss Cherry Blossom dessert back on the menu again this year as well as their signature Cherry Blossom Negroni, complete with a miniature blossom tree.
Both Tattu Leeds and Tattu Lodon will also be celebrating the arrival of the warmer season with terrace collaborations, Tattu Leeds will be joining forces with Laurent Perrier and Tattu London’s terrace will be supported by Laurent – Perrier Rose.
Easter Weekend
To kick start the bank holiday in true Tattu fashion, stellar DJ sets will be on offer at London, Leeds, Birmingham and Manchester, alongside exclusive cocktails for each restaurant, including: Lady Rogue Sour made with 135 East, Amarone, vanilla and matcha at Manchester, Self Expression Sour, made with 135 East, ginger and honey at Leeds, Dilong Highball, made with Patron Silver, ginger, apple and matcha soda at London, Oolong Margarita made with, Patron Reposado, smoked Oolong and Agave in Birmingham and finally the Meridian made with ODD Mezcal, Akashi Tai Umeshu, apricot and orgeat at Edinburgh. Limited edition Easter specials of Salt and Pepper Monkfish with sweet vinegar, soy and lime, Kong Po Tofu served with pineapple, green beans and lotus, Crispy Kataifi Prawns with mango & sweet chilli, will also be available. Tattu will be the ultimate destination to celebrate the long weekend.