Sugar Kelp Dumpling with North Sea Trout

 

Berwick Edge, Dry Aged Carrot & Lovage

 

Aged Fallow Deer Tartare, Juniper & Pine

 

Cured Beef

 

Snowball Turnip, Fennel Yoghurt with Fermented Plum

 

Seeded Sourdough with our Butters

 

Smoked Pork Bone Broth, Cep, Black Garlic & Pickled Magnolia

 

Wilde Farm Squash, Cured Belly & Sage

 

Beetroot, Dale End Cheddar & Last Years Walnuts

 

Garden Juice

 

Confit Bass, Smoked Bone Sauce & Savoury

 

Fallow Deer, Fermented Berries & Twice Brewed Porter

 

Bays Leap Raw Milk, Elderberry & Reindeer Moss

 

Caramel, Sweet Cheese, Parsnip & Honey from our Bees

 

Sea Buckthorn Tart

 

Artichoke Cone with Roasted Dandelion Root

 

Confectionaries

 

£90pp

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 our wine flight, carefully designed by our experienced Head Sommelier, Vanessa Stoltz.

 

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 menu has been created by Chef-Patron Cal Byerley and Head Chef Ian Waller to celebrate the finest British ingredients for an exceptional and relaxed dining experience.

 

Our Tasting Menu is served from 7:00pm. The full menu is available at £90 per person. An additional wine flight is available at £70 per person.

DINING