Restaurants

Tattu announces opening date for Edinburgh restaurant

Contemporary Chinese restaurant and bar, Tattu, has announced it will officially open the doors to its first Scottish venue, and fourth in the group, in Edinburgh city centre on Friday 8 November 2019.

The new restaurant will have a three-week soft launch period beginning on the 18th October 2019. Tattu will serve its renowned Chinese-inspired cuisine with a number of exclusive dishes developed for the Edinburgh menu by executive chef Andrew Lassetter and his team.

Tattu Edinburgh’s à la carte menu will feature dedicated Tempura and Raw sections, with the Szechuan Rock Shrimp and Soft Shell Crab X.O featuring from its Tempura range. While a unique Asian-style Beef Carpaccio and Tuna Yuzu Ceviche headline the Raw options. Joining the line-up of small plates are the Lamb Lion’s Head Tacos served with Galangal, lime leaf and coconut.

Guests will be among the first to sample Tattu’s new winter dessert selection with the introduction of the Chocolate Brownie Pagoda, inspired by the Chinese temples, featuring homemade brownie topped with a chocolate parcel.

Occupying the ground and basement level of the newly refurbished Mint Building on West Register Street, the brothers behind the brand, Adam and Drew Jones, have invested in the regeneration of the development to create a space inspired by both the rich historic and contemporary characteristics of the city.

Tattu Edinburgh will welcome guests to dine under a tunnel of Sakura blossom, recreating the tranquillity of a Chinese garden setting.

Adam Jones said: “The build of our fourth Tattu has been an extremely rewarding process and we’re bringing the final elements together to create a concept that we hope will excite guests and deliver a truly unique dining experience.

“Our menu has been tailored to offer some of our most renowned dishes and favourites, as well as a number of new additions reflecting the heart of Scotland’s capital with a Chinese twist. We are very much looking forward to welcoming all guests when we open our doors in October.”

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