Tate Modern

Tate Modern Restaurant

Seasonal menu with stunning views of London’s skyline

Open daily until 15.00 and select evenings.

Tate Modern, Bankside, London SE1 9TG

Interior of a restaurant with large windows showing London's skyline

Katie Wilson Photography

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 Autumn we are celebrating Mike Kelley: Ghost and Spirit. Our new 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, reimagined through a contemporary lens to celebrate both his artistic vision and the culinary heritage of the region. Tate Members get 25% off the Mike Kelley food menu throughout October. Not a Tate Member? Sign up here

If you have a query or would like to reserve a space for a special occasion do contact our team on +44 (0)20 7401 5103 or email restaurant@tate.org.uk who will be happy to get back to you within 24hrs

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

Starters

Smoked mackerel, potato & dill £11

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

Purple sprouting broccoli, soft boiled egg, anchovy sauce £12

Roast cauliflower, dandelion & shallots (V) £10

Mains

Hake, celeriac & cider butter sauce £28

Roast duck, Puy lentils & carrots £32

Jerusalem artichoke & Wensleydale soufflé, wild mushrooms £26

Stout-braised venison shoulder & turnips £29

Sides

Butterhead lettuce, pickled cucumber, lemon oil (V) £9

Heritage radishes, whipped vegan feta, caraway seeds (V) £8

Cornish new potatoes, parsley, chives & butter £8

Sprout tops, dulse butter £8

Dessert

Sour cherry brownie, wild cherry sorbet £9

Banana & rum pie, pecan cream £9

NEAL’S YARD DAIRY BRITISH CHEESE
three £12 / five £16
Corra Linn, Lancashire, St Jude, Sinodun Hill, Brunswick Blue

Try our cocktails inspired by ‘Expressionists: Kandinsky, Münter and The Blue Rider' 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.

Colour Study Gimlet

Ingredients: London Dry Gin, Gooseberry Cordial, Eiswein Verjus, Lime Oil 18.25% abv

A tart and refreshing take on a classic gimlet using the juice and pulp of green gooseberries. Colour Study Gimlet was inspired by one of Wassily Kandinsky’s most famous pieces - Squares with concentric circles. We looked to replicate the artwork’s imagery directly in the drink and utilise the cocktail as the canvas.

X-Bier

Ingredients: Wild Blueberry Vodka, Lacto Bluebbery, Strisselspalt Hops, Soda 7.75% abv

A blueberry vodka soda that has been dry hopped in tank with Strisselpalt and Mosaic hops. X-Bier is a cocktail inspired by Gabriele Münter and her work “X-Bier”.

Booking is essential - visit the Afternoon Tea page to book

Sandwiches

Rhug Estate organic egg mayonnaise, watercress, bridge roll

Chalk stream trout, preserved lemon, dill, shallot and black pepper cream cheese, bagel

Mortadella, taleggio, pesto and rocket, focaccia bun

Pastries & Cakes

Strawberry macaroon

Apricot rice pudding pebble

Black forest gateau

Scones

Earl grey fruit scones, Cornish clotted cream, strawberry preserve

Tea

Jing Tea infusion selection or Coffee by Tate

Gluten Free & Plant Based Afternoon Tea

Sandwiches

Carrot, ginger relish, ‘bree’, dhukka, wholemeal seeded bloomer

Cucumber, mint, dill, cream cheese, farmhouse sourdough

Harissa aubergine, chickpea, sesame, beetroot wrap

Pastries & Cakes

Almond, raspberry friands

Salted caramel brownie

Vanilla macaron

Scones

Fruit Scones, ‘not clotted cream’, strawberry preserve.

Tea

Jing Tea infusion selection or Coffee by Tate

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