Tate Modern Corner

MORNINGS 10.00 –11.30

Croissant

Almond croissant

Pain Suisse

Cinnamon bun

Pastel de nata

Lemon and blueberry muffin

Coombeshead sourdough, Estate Dairy cultured butter, Cornish seasonal jam

Estate Dairy yogurt, Kentish Strawberries

Fresh fruit salad, elderflower, and cardamom syrup

Croissant melt – Suffolk ham, cave-aged cheddar and carraway bechamel

Cheddar cheese scones, cultured butter

SALAD 11.30 –16.00

Roasted heritage beets, smoked quinoa, watercress, curd, ‘Willy’s’ cider dressing

Isle of Wight Heritage tomatoes, basil, extra virgin olive oil, sea salt

SE1 leaf salad, maple-roasted seeds, sherry vinaigrette (Vegan)

Burnt fennel, broccoli, orange, chickpeas, Romesco sauce (Vegan)

COLD SANDWICHES 11.30 –16.00

all served with SE1 salad and House ferments.

Borough focaccia – Taleggio, mortadella, SE1 rocket

Soda Bread, Dorset crab, peas, broad beans, preserved lemon, spring onion

Flour bap – Rhug Estate organic egg, watercress, garlic chives

Beetroot wrap- marinated artichoke, spinach, smoked almonds, romesco sauce (V& GF)

HOT 11.30 –16.00

all served with SE1 salad and House ferments

Brioche sub – smoky squash, baked beans, chilli, ‘Vegonzola’ (Vegan)

Ciabatta – low ‘n’ slow Boston butt, fennel slaw, salsa verde, watercress,  BH

Sage Emmer – rotisserie chicken, ratatouille, herbes de Provence, aioli

Pizzette – vegan nduja, tomato, mozzevella, basil (vegan)

Coombeshead sourdough – stout rarebit

SOUP 11.30 –16.00

No waste minestrone, salsa Verdi – Coombeshead sourdough

add Hot smoked Chalk Stream trout.

SIDES

Coombeshead sourdough, sheep’s labneh, carrot and ginger dip

House Ferments

CAKES AND DESSERTS

Borough shortbread

Lemon drizzle cake

Carrot, walnut and orange cake

Chocolate brownie

Long boys

AF Klint and Mondrian Exhibition Doughnuts

Chocolate cake, raspberries, mascarpone

Baked Cheesecake, macerated Kentish strawberries

Florentines

Mandarin and chocolate cake GF

Chai and jaggery cake (Vegan)

Fruit Scones, clotted cream, Cornish strawberry & orange jam

Cheddar cheese scones, cultured butter, apple chutney

SNACKS 18.30 –21.00

Coombeshead sourdough, sheep’s labneh, carrot and ginger dip

House ferments

Catalan almonds

Gordal Picante olives

Cotswold pigsticks.

Cheese straws 

TRAYS

Cobble Lane meats from Islington – Fennel salami, saucisson, salt and pepper salami, bresaola, coppa, pickles, Coombeshead sourdough

Paxton and Whitfield cheese – Cave-aged Cheddar, Little Rollright, Baron Bidgod, Driftwood, Sparkenhoe Shropshire blue, Coombeshead sourdough, tomato, & chilli chutney

‘Honestly Tasty’ Vegan cheese board – ‘Blue,’ ‘Shamembert,’ ‘Bree,’ tomato and chilli chutney, sourdough

HOT 

BFC – Buttermilk fried cauliflower, coriander, chilli, soy & ginger

Corn ribs – Maple syrup & smoky chipotle, plant butter

Sticky buttermilk chicken, buffalo sauce, blue cheese sauce, celery

Grass-fed, aged beef meatballs, Lincolnshire poacher, tomato and fermented hot pepper sauce.

Fried new potatoes, Nduja, chimichurri, sour cream.

HOT FOOD

No Waste minestrone soup

Pizzette – Tomato and basil

Soft Bridge roll – rotisserie chicken, mayonnaise

PICK & MIX 

Cucumber and cream cheese Soft Bridge roll

Suffolk ham and cheddar, Soft Bridge roll

Dip pot – carrot, cucumber, cherry tomatoes, and pea hummus

Fruit pot – watermelon, mango, Strawberries, and blueberries

Estate Dairy yogurt, Strawberries, chocolate chip cookie

Chocolate brownie

Oat and raisin cookie

Immerse your senses with one of our artist-inspired cocktails and mocktails.

Choose from Kusama's ‘CosmopolTEAn’, Hilma af Klint's ‘Adulthood’, and Mondrian's ‘Composition with Raspberry’ – as well as all the classics.

Composition with Raspberry

Mondrian inspired: Raspberry Gin, Raspberry Campari, Raspberry Tonic, Jelly.

The inspiration for this cocktail came from the theory of neoplasticism, of which Mondrian was an advocate – the idea of distilling down facets of life into their elementary principles. In which Mondrian would use the colour red to describe far more complicated ideas, we wish to use flavour in the same way. The cocktail is a clear, colourless drink with ingredients representing that colour. The idea is to have the feeling of synaesthesia.

Taste of Adulthood

Af Klint inspired: London Dry Gin, Iris, Cherry, Violet, garnished with snail shell.

The inspiration for this cocktail came from the painting The No.5 Adulthood. We looked to embody the emotion of the painting through the drink. As colour and imagery evoke emotion, ingredients and flavour can bring on those same feelings. Floral, powdery elements such as Iris can carry feelings of whimsy, and Cherry and Violet could also conjure the joyful sensation aroused by viewing this particular work.

Choose from 14 seasonal craft beers, mixed fermentation brews, and the Uk’s finest most interesting cider producers.

We are celebrating artists Af Klint and Mondrian in collaboration with Verdant and DEYA breweries, who have gone head-to-head to create delicious Pale Ales. In August we’ll be brewing with Nigerian artist Emeka Ogboh and bringing is love of brewing into Tate’s Collection.

Séance Pale Ale

Inspired by Hilma af Klint, DEYA brewery has created "Séance", a 4.5% Pale Ale, a delicious session-able brew that uses orange zest for delightful citrus freshness. Artist Thom Hobson has created a special edition label.

The First Note Pale Ale

Inspired by Piet Mondrian, Verdant brewery have created 'The First Note' is a 5.2% Pale Ale, a hop-forward, endlessly juicy brew, a style for which Verdant is now world famous. Artist Justin Robertson has created a special edition label.

We’ve introduced a range of wines from the keg to reduce our impact, including a biodynamic Grüner-Veltliner and Beaujolais from the fabulous Château de Grand Pré. We’re thrilled to highlight the talent of Banele Vakele (Tembela Wines), who creates small quantities of brilliant and highly sought-after wine. Banele has created a Chenin Blanc and Syrah to celebrate the exhibition A World in Common.