Tate Modern Food and drink

Shaun Presland at Tate

Join us as Australian chef Shaun Presland takes over the Tate Modern restaurant

Former Executive Chef at the prestigious Saké trio of restaurants in Australia, Shaun is known for his knowledge of Japanese cooking.

Shaun has spent two decades perfecting his craft – including 7 years dedicated exclusively to sushi. First learning the fundamentals in the small hill town of Yamagata, Japan, Shaun went on to train intensively with world-class Japanese chefs across the globe, including Hiroshi Miura, Kenji Nishinakagawa and Nobu Matsuhisa.

Combining his classical training with a contemporary style of his own, and a passion for inventive culinary experiences, Shaun has created an unforgettable menu.

Sample menu

Hiramasa Kingfish Sashimi
wasabi lime miso, orange ponzu, potato crisp

Steamed Miso Chicken Dumplings
liquid centre flavour bomb, coriander vinaigrette

Ginger Soy Hiramasa Kingfish
chargrilled pieces, umami peas, golden sauce

Wasabi Beetroot Salad
watercress, apple, pistachio nuts, yuzu avocado dressing

Chirashi Sushi
simmered Shiitake mushroom, salmon roe, Hiramasa Kingfish, cucumbers, radishes, pickled ginger, shredded omelette, tempura crunch, sweet soy and wasabi

Summer Berry Mochi
vanilla ice-cream, sweet rice wrap, summer berry compote

Find out more about Carousel.
Join the conversation at @tateeats.

Chef Shaun Presland

Tate Modern


London SE1 9TG
Plan your visit


14 July 2017 at 19.30–21.30

15 July 2017 at 12.00–14.00

15 July 2017 at 19.30–21.30

16 July 2017 at 12.00–14.00

Bookings will close at 12.00 each day