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First look inside Tattu Edinburgh before it opens next month

Tattu, a contemporary Chinese restaurant, is set to open the doors to its first Scottish outlet in Edinburgh in November, and has released a sneak peek of what the restaurant looks like inside.

Published: October 17, 2019
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Known for grand, Instagram-worthy interiors, Tattu Edinburgh will not disappoint thanks to its Sakura blossom trees, lantern and mood lighting and Chinese motifs.

Occupying the ground and basement level of the newly refurbished Mint Building on West Register Street, the brothers behind the brand, Adam and Drew Jones, have invested in the regeneration of the prestigious development to create a space inspired by both the rich historic and contemporary characteristics of the city.

Tattu Edinburgh will welcome guests to dine under a tunnel of Sakura blossom, recreating the tranquillity of a Chinese garden setting.

In the Far East, cherry blossom is a symbol of luck and good fortune – the trees are a signature element of each Tattu site, each one being unique in design.

Adam Jones explains: “The build of our fourth Tattu has been an extremely rewarding process and we’re bringing the final elements together to create a concept that we hope will excite guests and deliver a truly unique dining experience.

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“Our menu has been tailored to offer some of our most renowned dishes and favourites, as well as a number of new additions reflecting the heart of Scotland’s capital with a Chinese twist.

“We are very much looking forward to welcoming all guests when we open our doors."

On the menu, diners can look forward to a range of dishes that combine traditional ingredients and classic flavours with innovative cooking techniques.

Along with dishes from other Tattu restaurants, the Edinburgh eatery will have a number of exclusive menu items, developed by executive chef Andrew Lassetter and his team.

Tattu Edinburgh’s à la carte menu will feature dedicated Tempura and Raw sections, with the Szechuan Rock Shrimp and Soft Shell Crab X.O set to be firm favourites from the Tempura range.

While a unique Asian-style Beef Carpaccio and Tuna Yuzu Ceviche headline the Raw options. Joining the line-up of small plates are the Lamb Lion’s Head Tacos served with Galangal, lime leaf and coconut.

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Guests will be among the first to sample Tattu’s new winter dessert selection with the introduction of the Chocolate Brownie Pagoda, inspired by the Chinese temples, featuring layers of homemade brownie topped with a chocolate parcel concealing a decadent mascarpone ice cream.

If you fancy something a bit different, the dessert wontons, which are filled with milk and dark chocolate, spiced orange and coffee flavours and served with a plum dipping sauce.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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