The Tate has undergone a multimillion pound renovation, but nothing much has changed at Rex Whistler except the access route – down the impressive new art deco staircase. Whistler’s 1920s hunting-themed mural encircles the room in vibrant greens and golden browns, while tables are set traditionally with white napery. Like an old smoking jacket from a bygone era, Rex Whistler may be smart and comfortable, but it’s far from modern.
The dishes are solidly British. Hearty classics such as scallops with black pudding, haunch of venison with red cabbage, or roast partridge with a savoury parsley porridge are rendered well enough. But it must have been a dry day in Sussex on our visit as the pond pudding lacked the luxurious puddle of sweet lemon and butter sauce we’d hoped for.
The restaurant is open for lunch only, but if you want to make it a liquid lunch, award-winning sommelier Hamish Anderson is on hand to help you navigate the Tate’s extensive cellars, and the set menu comes with optional wine pairings at reasonable prices.
|Venue name:||Rex Whistler Restaurant at Tate Britain||Contact:|
Tate Britain, Millbank
|Opening hours:||Lunch served 11.30am-3.15pm, tea served 3.15-5pm daily.|
|Transport:||Tube: Pimlico tube or bus 87|
|Price:||Set lunch £24.95 2 courses, £29.95 3 courses|
|Do you own this business?|
Average User Rating
5 / 5
- 5 star:3
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:0
We've been regulars at the Rex for years and we hadn't been in since the early Summer so we were intrigued to try the new menu. What a triumph...all four of us loved every dish that was served including the newly introduced cheese trolley. That said, the wine list and the intelligent wine advice from the excellent friendly staff is the key reason for dining there. Many thanks to Kate, Montserrat and Marcus for making our lunch so enjoyable plus all the team at the Rex!
3 courses for the price of 2
Enjoy 3 courses (usually £35.95) from the lunch menu for the price of 2 (£29.95). Please note supplements may be payable.Offer valid until Nov 12 2016