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YBFs take over the menu at Tate Modern's 6th Floor Restaurant

tatemodernMore room with a view dining on the horizon this Autumn as the YBFs (Young British Foodies) take over the 6th Floor Restaurant at Tate Modern on Friday and Saturday evenings throughout November.

Diners will be able to enjoy dishes curated by YBFs 2014 Chef Winner Tomos Parry, [Head Chef at the upcoming Kitty’s Fisher, Shepherds Market, Mayfair], alongside those crafted by the restaurant's resident chef Tony Martin. Each dish on the YBFs menu will feature produce from YBFs past and present including 2014 category winners, The Artisan Smokehouse, Arganic, the organic argan oil and Noisette Bakehouse.

Dishes will include:

  • Charcoal-style seven-hour cured belly of Welsh lamb, served with garlic yoghurt and barbecued cucumber pieces
  • Pan cooked fillet of Atlantic cod, sautéed chorizo fresco, paprika dusted baby fennel, collar bacon crisp and mango and black mustard seed comfit
  • Toasted cornmeal cake, peach curd and brown butter pecan crunch

As you'd expect, the drink offering is equally interesting. Each course will be served with matched wines from the Tate's award-winning sommelier, Hamish Anderson.

The YBFs Tate Modern Restaurant Take-Over begins on Friday 7th November and runs every Friday and Saturday night until 7th December. Dinner is available from 6pm to 9.15pm. A three course set menu including an arrival cocktail, bread and coffee is priced at £47.50. For more information and to make a booking call 020 7887 8888 or email tate.modernrestaurant@tate.org.uk

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