Winter’s wonders

In the Chinese calendar, winter represents a still, frozen beauty, and there’s few better places to pause and reflect upon thepassing year than Edinburgh’saward-winning contemporary Chinese-fusion restaurant Tattu.

The Snow Leopard at Tattu. Image: Lateef Photography

To celebrate the season, Tattu has transformed its West Register Street venue into an icy paradise until31 December, with new menus to create an immersive dining experience.

Taking inspiration from China’s northernmost provinces, Tattu has fully embraced the season by launching an experience it has dubbed “The Great Snow”.

The restaurant has turned its iconic cherry blossom trees a crystalline blue and is offering a refreshed menu, focusing on seasonal snow-scaped delicacies and smaller plates to encourage social dining.

Founded in Manchester in 2015 by brothers Adam and Drew Jones, Tattu now also has locations in London, Leeds and Birmingham.

Tattu opened in Edinburgh in 2019 and swiftly established itself as a destination venue – and not purely for its innovative dining.

Renowned for its cocktails, Tattu is offering limited-edition creations, including The Great Snow – Grey Goose vodka, elderflower, lemon and Prosecco – and Zhanshi – a rich, fruity, expression of Patrón Tequila, coffee, blackcurrant and oat milk.

Guests will once again have the chance to enjoy the popular Frozen Cherry Blossom dessert – a festive fusion of cherry, spiced apple and chocolate back for the winter season – as well as the Snow Leopard – a unique dessert featuring honeycomb, white chocolate and meringue.

Tattu has partnered with the David Shepherd Wildlife Foundation, a conservation charity aiming to protect endangered species – such as the snow leopard – and £1 from the sale of each Snow Leopard dessert will be donated to the organisation.

Taking centre stage every weekend over the festivities will be Tattu’s Imperial Sunday Roast, which combines flavours of the Far East with this great British institution.

Meat options include caramel soy beef fillet, aromatic roast duck, and char siu pork, with mock caramel soy beef fillet, and satay cauliflower as vegetarian choices. It is complimented by trimmings such as steamed bao buns with pickles and crispy shallots, pak choi, beansprout noodles, and duck egg and sausage rice.

And an asian pear sticky toffee pudding will round off the meal with sweetness and depth.