Tate Britain Food and drink

Lunch and Edward Burne-Jones

​Take in the works of Pre-Raphaelite artist Edward Burne-Jones, alongside lunch in the iconic Rex Whistler Restaurant

Restaurant Head Chef Alfio Laudani has been inspired by the Victorian era, when the Pre-Raphaelites were prominent. This was a key time in the changing tastes of British food during the reign of Queen Victoria.

This period in British food saw a move to meals served by courses, the increased use of spices influenced by Britain’s colonisation of India and a more elaborate style of cooking. Puddings became grander with entertaining jellies often a centrepiece.

Guests can enjoy a 3 course lunch alongside the exhibition and will also be able to enjoy wines to accompany lunch from the restaurants multi award-winning cellar.

Sample Menu

Mock Turtle Soup

Brown meat broth, meat raviolini, root vegetables, mushrooms


Scottish Salmon

confit Loch Duart Salmon, cucumber vichyssoise, horseradish potatoes, seaweed crisp, salmon roe.


Market Fish

roast fillet of fish, spinach, lemon mash, curried mussel sauce, sea herbs


Heritage Breed Pork

chr-grilled loin, 48 hour cooked pork belly, apples, miso cabbage, cider sauce


Spiced Cauliflower

tandoori caulifower, lentil dahl, tomato chutney, black cocnut, cashews


Tipsy Cake 1850

Sponge cake, Victoria plums, toasted almonds, Armagnac glaze



chamomile jelly, candied ginger, apple crisps, honeycomb, apple and ginger sorbet

Please contact the restaurant once you have booked your ticket to confirm your table dining time

Table dining times subject to avaliability.

The above is a sample, please note menu is subject to change

A 12.5% discretionary service charge for all food & beverage is payable in the restaurant.

​Tipsy Cake dessert at the restaurant - inspired by recipes from late 1800's

​Tipsy Cake dessert at the restaurant

Tate Britain

Rex Whistler Restaurant

London SW1P 4RG
Plan your visit


Every Monday–Saturday at 12.00–14.25

24 October 2018 – 24 February 2019

Bookings are now closed on 12–16 and 23 February 2019

For same-day bookings please contact the Rex Whistler Restaurant directly to guarantee availability