Now booking Tate Britain Food and drink

Lunch and All Too Human

English Summer Asparagus and a glass of white wine, The Rex Whistler Restaurant

Enjoy the popular exhibition All Too Human and lunch in the iconic Rex Whistler Restaurant

Lucian Freud and Francis Bacon were regulars on the London dining scene during their careers. Inspired by these artists and All Too Human, head chef Alfio Laudani creates a menu with the finest seasonal British produce.

Guests can dine from a two-course menu (starter and main or main and dessert) while indulging in the award-winning wine list.

Sample menu (items subject to change)


English Asparagus – grilled asparagus spears, asparagus puree, shaved courgette, egg white caviar, slow cooked egg yolk


Scottish Salmon – Loch Duart Salmon tartare, beetroot, horseradish, cucumber


Market Fish – grilled fillet of fish, bouillabaisse sauce, lemon potatoes, sea herbs, spinach


Heritage Pork – braised cheek, slow cooked belly, crispy ears, black pudding, cider sauce


Lemon Meringue – lemon curd, French meringue, glazed Italian meringue, Sable crumble


Summer fruits – English summer berries, pink grapefruit sorbet, honeycomb, candied grapefruit

Tate Britain

Rex Whistler Restaurant

London SW1P 4RG
Plan your visit


11 June – 25 August 2018



Price includes two-course lunch plus exhibition ticket

Select your desired seating time when booking exhibition ticket valid at any time on the same day

If booking for a same-day visit please call or ask at a ticket desk to guarantee availability

After booking your ticket please reserve your table by contacting the Rex Whistler Restaurant by email at or by calling 020 7887 8825 (10.00–18.00 daily)

Tate Members can book directly with the restaurant

Related events

Tate Britain Tour

Members Hours: All Too Human

Selected dates until 27 August

See the exhibition in the morning hours before the gallery opens to the public

Tate Britain Talk

Artist's Talk: Jenny Saville

14 Nov 2018

Join British figurative painter Jenny Saville for a special conversation exploring her work