Squid, Cherry & Kelp
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Berwick Edge, Dry Aged Carrot & Horseradish Leaf
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Asparagus, Sunflower Seed & Sorrel
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King Edward Potato, Wild Garlic & Cucumber
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Scallop, Rhubarb & Rose Geranium
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Gilchester’s Organic Wholemeal
Blackened Garlic & Kelp Moromi
Roscoff Onion & Sage
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Lion’s Mane & Oyster Mushroom
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Beetroot, Doddington’s Cheddar & Walnut
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Garden Juice
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John Dory, Rapeseed & Brassicas
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Fallow Deer, Blueberry & Woodruff
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Flowering Currant, Knotweed & Wild Strawberry
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Parsnip, Caramel & Our Honey
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Jerusalem Artichoke, Rowan Shoot & Birch
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Geranium & Marigold Flower
Rhubarb, Pumpkin & Sunflower
Three Month Black Apple Candy
Sample Menu only
Immerse yourself into the evening with our generous tasting menu in front of our fully open bespoke kitchen where you can spectate everything that happens behind the scenes. Add to your experience by enjoying one of our six drink pairing options, carefully designed by our experienced Head Sommelier, Vanessa Stoltz and Head Bartender, Luke Riley.
With an onsite kitchen garden and a focus on local, seasonal ingredients our menu may change on a daily basis. Sourcing most of our ingredients from our kitchen garden and foraging the spectacular Northumberland landscape is what drives our passion at Restaurant Pine to deliver excellence.
Our menus have been co created by Cal Byerley and Ian Waller to celebrate the finest British ingredients for an exceptional and relaxed dining experience.​
The full menu is available at £175 per person and £200 for our Chefs Table experience.
The Midweek Short Menu is available on Wednesdays and Thursdays only at £120 per person and is similar to our lunch menu.
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Menu prices are subject to change.