Tate Dining Room & Bar

Creative to the core, chef Vicky Lau has made cooking her platform for artistic expression. Trained in graphic design before taking the path of gastronomy, she conceives her dishes as “stories that can be eaten”, creating with each one a sensorial and emotional experience. The finest ingredients are selected to deliver a revisited Chinese cuisine with a hint of French influence, as in the “Ode to foie gras”, where Miéral duck is sublimated with a foie gras mousse and plum sauce. Great attention is given to the remarkable wine list, as well as to the restaurant’s discreet and elegant decor and the staging of the dishes.