Body of art: Manchester bar and restaurant Tattu

Tattu Manchester

Adam and Drew Jones have opened bar and restaurant Tattu in Manchester

As its name suggests, restaurant and bar Tattu in Manchester is inspired by body art, from the interior design to the drinks menu. After months of creative advance publicity, it was launched in May by brothers Adam and Drew Jones in a two-storey 6,000 sq ft space in the Spinningfields development off Deansgate. It is focused on contemporary Chinese dishes and dim sum, crafted by executive head chef Andrew Lassetter with head chef Pedro Miranda and head dim sum chef De Zun Xian who have joined from Hakkasan Group.

On the first floor is a 94-cover restaurant, featuring a four-metre-high cherry blossom in the middle of the dining area, bespoke “skyscraper” chandeliers, and seating designed to be intimate but inclusive. On the ground floor is a bar area featuring bespoke leather booths, nautical design details and a marble table dining area for larger groups. There is also an opulent private dining area, the “Tattu Parlour”, for up to 30 guests, with its own bar, entrance and bathrooms. A ceiling of over 3,000 metres of hand-woven rope connects the contrasting styles of the two floors. It was all designed by Edwin Pickett, whose other projects include Neighbourhood in Manchester.

Tattu Manchester bar

Alongside an extensive selection of wines, Tattu has a comprehensive list of sakes as well as spirits by the bottle. Beers on draught include Tiger from Singapore as well as Tattu’s own 4.5% ABV lager from Germany, while options in bottles include Big Wave from Hawaii and Lucky Buddha from China.

The cocktail menu was developed by consultancy Escapade Bars with leading bartender Susie Wong who has since moved on to Manchester bar The Molly House. Tattu’s list is divided into three sections reflecting a different chapter in the history of body art. The “Oriental” section, designed to complement the food offering, includes the Fortune and Glory, based on a Midori Sour with the addition of a toasted mango foam. The “Old School” section pays homage to the nautical style of legendary tattooist Norman “Sailor Jerry” Collins. Cocktails include The Art of Collins, using Sailor Jerry spiced rum and in-house sweet potato syrup plus fresh lime and soda, and Fly With Me, based on a classic Aviation with the addition of a syrup made from toasted oats and honey and topped with a honey foam.

The “New School” section is about modern cocktails and the individuality of body art. Ink Me, Drink Me is a refreshing blend of gin and mint, plus a citric acid solution to slightly sour the taste, finished with droplets of ink dye to create visual effects. The Smokin’ Aces is inspired by the classic rum-based cocktail Corn ‘n’ Oil but made with rye whiskey, Velvet Falernum spiced cordial and a chipotle pepper rum, served with an ice-cold bullet and Tattu’s ace of spaces card. “This has without doubt been the most popular cocktail in the venue since we opened in May,” says bar manager Adam Friend. “Overall, we’ve focused on making sure the flavours in our cocktails are exciting and fresh, to give the customers a really unique experience while also ensuring we do justice to the classic recipes that make the art of cocktail preparation such a pleasure.”

Tattu, 3 Hardman Square, Manchester M3 3EB
0161 819 2060

Tattu Dead Man's Chest

Behind the scenes
Design: Edwin Pickett
Contractor: Wilmslow Building
Woven ceilings: STD Group
Lighting: Tyson Lighting
Leather seats: Ted Nemeth
Joinery: Atelier
Bar consultancy: Escapade Bars
Equipment: C&C Catering Equipment

Originally published in the July 2015 print edition of Bar magazine.

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