Tate Modern

Tate Modern Restaurant

À la carte dining with stunning views of London

Open daily 12.00–17.15 and select evenings.

Opening times

Lunch menu 12.00–15.00 Bar menu 12.00–17.00

Tate Modern, Bankside, London SE1 9TG

Dining
Accessibility
Group bookings
What's on

NEW LEADERSHIP IN THE KITCHEN

Tate Modern’s Restaurant embarks on an exciting new chapter under the leadership of renowned chef Chris Gillard and restaurant manager James Pritchard.

With over 15 years of experience at the iconic St John, Chris brings his passion for seasonal produce and contemporary British cuisine to Tate Modern.

Visitors can expect a thoughtfully crafted menu that highlights the best of British ingredients, featuring bold vegetarian dishes and inventive classics. Gillard’s new menu aligns perfectly with Tate Modern’s atmosphere, providing diners with the chance to experience art through food.

Trained in France and with experience managing acclaimed restaurants such as Grain Store, St John, and Silo, James Pritchard is known for his love for wine and exceptional service. His leadership will ensure a seamless, guest-centred experience to complement our new menu.

The Restaurant offers a relaxed yet refined dining experience and the ideal setting to showcase our wine list from the cellars at Tate Britain. Our menu changes seasonally to celebrate produce picked at its peak - with added inspiration from the art and artists in our collection.

This winter we are celebrating Mike Kelley: Ghost and Spirit. Our Head Chef, Chris Gillard, has created a special menu inspired by Mike Kelley’s inventive approach to art. Drawing on the rich cultural landscape of Kelley’s Detroit roots, the menu reflects iconic American flavours and traditions.

^{Vegan options available. Allergen information available on request.
The featured menu is seasonal and some dishes may vary}

Starter

Roast cauliflower, dandelion & shallots (V) 10

Smoked chalk stream trout, potato & dill 12

Heritage beetroots, Neal’s Yard goat’s curd, beetroot molasses 12

Pork & pigeon terrine 11

Main

Hake, celeriac & cider butter sauce 28

Roast duck, Puy lentils & carrots 32

Jerusalem Artichoke & Wensleydale souffle, wild mushrooms (V) 26

Braised venison shoulder, spiced red cabbage & prunes 29

Sides

Winter leaf salad (V) 8

Duck fat roast potatoes 8

Heritage carrots & parsnips (V) 8

Sprouts, tops & chestnuts 8

Dessert

Chocolate mousse cake and pistachio ice cream 10

Steamed ginger pudding and marmalade butterscotch sauce 9

Crème Brûlée 8

Tate house Christmas pudding, brandy custard and clotted cream 10

Served 12.00-17.00

Nibbles

Gordal picante olives 5

Toasted Catalan almonds 5

Country sourdough, salted butter 7

Meat and Cheese

Neal’s Yard Dairy British Cheese three 12 / five 16

Corra Linn, Lancashire, St Jude, Sinodun Hill, Brunswick Blue

Served with oatcakes, and pear, apple, apricot, & fig chutney

Charcuterie Plate 14

Prosciutto di Parma, fennel salami, Coppa, cornichons, sourdough

Bar Plates

Blue Hubbard squash broth & bread (V) 10

Hoppin’ John, black eyed peas & kale (V) 11

Pork & pigeon terrine, sourdough cracker 11

Smoked chalk stream trout, potato & dill 12

Braised venison & swede mash 14

Desserts

Sour cherry brownie, wild cherry sorbet (V) 9

Steamed ginger pudding & marmalade butterscotch sauce 9

Banana & rum pie, pecan cream 9

Try our cocktail inspired by Electric Dreams or our new beer 'Readymade' brewed in celebration of Mike Kelley: Ghost and Spirit

Readymade: Tate x Signature Brew

Brewed in celebration of Mike Kelley: Ghost and Spirit, ‘Readymade’ blends diverse elements to create a unique, extra hoppy brew with floral notes and hits of citrus fruits like grapefruit, nodding to his creative process and imaginative worlds.

‘REZ’ x Verdant

A wonderful lot of Riwaka hops plays supporting role to the fruit filled pungency of Citra and Mosaic in this full and fantastic pale ale.

REZ is a collaboration with our good friends at Verdant, to celebrate the launch of Electric Dreams. Inspired by the exhibition and its theme, our collab brew is a blend of art and craft, inspired by the low-resolution look of pre-internet electronica. It’s a beer born out of fun and the love of collaboration.

'Electric Blue Lagoon'

Immerse your senses with one of our artist-inspired cocktails and mocktails. This Season we're celebrating Electric Dreams with Ingredients - Blue Curaçao, Vodka, Lemonade

£30 plus 12.5% service charge

Booking is essential make a reservation

Fruit Scones, Cornish clotted cream, strawberry & orange jam

Smoked chalk stream trout, cream cheese & dill open sandwich

and

Roast chicken, tarragon mayonnaise & watercress open sandwich

Mini Banana & Rum pie

Mini Chocolate mousse cake

Coffee by Tate or Jing Tea

Dietaries catered for with 24 hours notice.

_{Vegan and gluten free options available}

All Tate Modern entrances are step-free. You can enter via the Turbine Hall and into the Natalie Bell Building on Holland Street, or into the Blavatnik Building on Sumner street.

The Restaurant is on Level of the Natalie Bell Building. There are lifts to every floor of the Natalie Bell Building. Alternatively you can take the stairs.

Fully accessible toilets are located on every floor on the concourses.
A quiet room is available to use in the Natalie Bell Building on Level 4.
Ear defenders can be borrowed from the Ticket desks.

To help plan your visit to Tate Modern, have a look at our visual story. It includes photographs and information about what you can expect from a visit to the gallery.

Download Tate Modern map PDF

For more information before your visit:

Email hello@tate.org.uk
Call +44 (0)20 7887 8888 – option 1 (daily 10.00–17.00)

Check all Tate Modern accessibility information

Admission information

Walk-ins are welcome, but we recommend making a reservation

Try our Afternoon Tea experience

January Offer: Tate Members get 25% off their bill. Applies to Member plus three guests only, whether the bill is being split or being settled by the Member. Present your membership card when paying.