Head chef, Jon Atashroo has designed a menu that draws ideas from Pierre Bonnard’s time spent in Paris, using Parisian bistro dishes as an inspiration. He has used ingredients that are shown in the artist's paintings such as apples and fish, while playing on the bold use of colour in his work. The painting Coffee forms the inspiration of the dessert option; coffee ice-cream with white chocolate sauce, using Tate’s own specialty coffee.
“Fish in a dish” - smoked trout Niçoise.
Lyonnaise salad with pork belly and poached egg.
Caramelised onion and Roquefort tart with apple and beetroot..
Confit duck leg with celeriac and rhubarb.
Coffee ice-cream with white chocolate sauce.