Kitchen and bar

Serving a delicious menu using the season's best ingredients

Opening times

Monday to Sunday 12.00–18.00

Tate Modern, Bankside, London SE1 9TG
Char-grilled fennel, romesco, date and orange dish

Chargrilled fennel, romesco, date and orange
Photos © Katie Wilson

Enjoy a Salvador Dalí-inspired dish in celebration of the Surrealism Beyond Borders exhibition

This exciting addition to the menu has been inspired by a recipe from Dalí’s fantastical cookbook Les Diners de Gala published in 1973.  Packed with extravagant recipes and eccentric illustrations.

Tate Chefs Chris Dines and Paul Robinson have put their contemporary stamp on the recipe ‘Rib of Beef with Cornballs’ for you to enjoy alongside the exhibition.

Members can also enjoy a complimentary glass of our amazingly delicious, sustainable house wine range.

The lunch can be booked in advance with the exhibition ticket for Surrealism Beyond Borders by selecting Surrealism and Lunch. A member of the Kitchen and Bar will then contact you to arrange a convenient time to have lunch either before or after your exhibition visit.

Alongside our amazing Tate roasted coffee, tea and bar menu we will be serving a lunch menu that draws inspiration from the seasons best ingredients.

Spring set menu

£30 for 2 courses , £37 for 3 courses.

Starters

  • Burrata, rhubarb, blood orange, toasted seeds
  • Ash baked leek, romesco, very sour cream, parmesan, pine nuts
  • Pressed guinea fowl, house pickles, watercress, homemade focaccia
  • Heritage beetroot tartare, compressed cucumber, apple, dukkah

Mains

  • Roasted aubergine, tomato chutney, piperade, feta, olive
  • Confit duck leg, winter vegetable garbure, bacon, truffle oil
  • Roasted hake, anise sauce, beets, courgette, watercress
  • Romanesco cauliflower, ras el hanout, fermented raisin, crispy capers

Desserts

  • Lemon meringue tart, raspberry sorbet
  • Rhubarb and apple crumble, vanilla ice cream
  • Baked cheese, crackers, truffle honey, house pickles

Vegan options available. Allergen information available on request.

Kusama inspired drinks

We’ve worked with our most creative partners to create drinks that explore the some of themes in Yayoi Kusama : Infinity Mirror Rooms.

Beer

Tate have collaborated with Drop Project to create 'Haze', the Kusama inspired New England IPA. A soft, juicy session-able beer that uses Mosaic, Citra and Azzaca hops with an addition of citrusy Yuzu.

Loose leaf tea

Shimmer is a fruit tea that brews a pinky red, smells and tastes like cherry pie and is bursting with sparkling edible glitter. This fruity blend was developed in collaboration with award-winning Tea Mixology Company Bird & Blend Tea Co. Delicious anytime of day.

Cocktail

The tea-based cocktail 'Shimmer CosmipoliTEAn!' Our Shimmer tea blend shaken with Tate Sacred gin and cranberry juice, served in a martini glass.

Admission information

Spaces are limited and reservations are strongly recommended.

A discretionary service charge of 12.5% will be added to your final bill. All service charges are passed on to the staff.

Reserve now

Opening times

Monday to Sunday 12.00–18.00

Location

Natalie Bell Building, Level 6

Tate Modern
Bankside
London SE1 9TG
Plan your visit

Contact

Email: kitchen.bar@tate.org.uk

Phone: +44 (0)20 7401 5103