Tate Britain Food and drink

Lunch and Aftermath

Yorkshire Lamb dish, Rex Whistler Restaurant

Take in Tate Britain’s Aftermath and complete the experience by dining in the historic Rex Whistler restaurant

Enjoy a series of seasonal dishes by head chef Alfio Laudani.

Sample menu

Brawn – cold pressed terrine of English heritage breed pork, gooseberry chutney, pickles, honey mustard dressing, toasted sourdough

Spiced Summer Vegetables – spiced grilled Norfolk heritage carrots, curried cauliflower puree, lovage, grilled baby gem lettuce, almonds

Yorkshire Lamb – roasted best end of lamb, slow cooked neck, peas, onions, capers, minted jersey royals, lamb sauce

Heritage Pork – slow cooked pigs cheek, 48 hour cooked pork belly, apples, black pudding, crispy pigs ears, pistachio, cider sauce

Tate Britain

Rex Whistler Restaurant

Millbank
London SW1P 4RG
Plan your visit

Dates

11 June – 23 September 2018