Marking the centenary of his iconic painting The Three Dancers, this exhibition, staged by celebrated contemporary artist Wu Tsang and author-curator Enrique Fuenteblanca, transforms the gallery into a theatrical space displaying over 45 works by Picasso, including paintings, sculpture, textiles, and works on paper, some never seen in the UK before. This special evening offers a rare opportunity to experience Theatre Picasso after hours and continue the night with a four-course, cider-paired dinner in Tate Modern’s sixth-floor Restaurant.
This evening is dedicated some of the people who make British produce exceptional. Sam and Beccy Leach of Wilding Cider, Farmer Tom Jones, and Chef Alex Keys combine their skills to create a menu that honours the land, the orchard, and the animals that provide the ingredients.
Evening Schedule:
- Exhibition entry: 18.00
- Dinner served at Level 6 Natalie Bell building: 19.00
Menu
Welcome Bite
Oyster with Wilding cider vinegar, pickled fennel, and Pembrokeshire dulse mignonette
Starter
Smoked beetroot with pistachio, radicchio, and fresh mint
Main
Pork collar with Eau de Vie apples and cream – inspired by the classic à la Normande
Dessert
Pear poached in Wilding perry, served with rich chocolate sauce
Drinks Pairing
Each course is accompanied by a cider from Wilding Cider, highlighting seasonal orchard flavours:
- Oyster: Wilding perry
- Smoked beetroot: barrel-aged cider
- Pork collar: naturally sparkling, fruity cider
- Pear dessert: perry pear mistelle
