Tate modern restaurant

The new Switch House at Tate Modern in London designed by Swiss architectural firm Herzog & de Meuron.
The new Switch House at Tate Modern in London designed by Swiss architectural firm Herzog & de Meuron.

The restaurant at The modern is in the Switch house, or as it is now called “Blavatnik Building”. It is on Level 9 of the building. The old restaurant in the boiler house was of course superior as far as the views go. That restaurant still has the best views, but for some unknown reason the higher quality food is now served in the new restaurant. They have made an effort in working with what they have by raising the floor level up slightly, so as long as you chose your seating wisely and stay away from sitting by the windows, you will have some views if you face the windows.

Restaurant interior, entrance is at the far end of the picture.
Restaurant interior, entrance is at the far end of the picture.
View towards the windows, as you can see they are placed fairly high on the wall.
View towards the windows, as you can see they are placed fairly high on the wall.
An Aperol Spritz is a good way to start your meal off right...
An Aperol Spritz is a good way to start your meal off right…

We were happy to see that the kitchen has revamped the offerings for the the ones of us that are Vegan/Vegetarian eaters. The current chef goes beyond the previous usual Risotto, and the dishes are excellent, truly Vegan/Vegetarian fine dining. We started with the ‘Red Radicchio Ravioli, Amaretto Sage, Burnt butter’ paired with a Sercial 10 Yo, Henriques & Henriques, Madeira, Portugal.

Red Radicchio Ravioli, Amaretto Sage, Burnt butter
Red Radicchio Ravioli, Amaretto Sage, Burnt butter

This was followed by the ‘Herbed Gnocchi, Creamed wild Mushrooms, Spinach, Burrata’ and this was a real nice appetizer with superb flavors. The main dish wine pairing was a white ‘Fiano de Avelino, Ciro Picariello, Campania, Italy. We also had the excellent bread and butter to accompany our meal, super good bread!

Main dish
Main dish
Dessert
Dessert

Dessert consisted of ‘Chocolate mousse, Honeycomb, Salted caramel’ we did not do the wine pairing with the dessert but opted instead for a cup of single shot espresso and a glass of 30 Yo Armagnac which was superb and a very good value as compared to a similarly aged Cognac.

30 Year old Armagnac with a nice amber color and a superb nose.
30 Year old Armagnac with a nice amber color and a superb nose.
After your meal you can go up to the viewing deck on the 10th floor, just above the Restaurant floor.
After your meal you can go up to the viewing deck on the 10th floor, just above the Restaurant floor.

 

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