Sugar Kelp Dumpling with North Sea Trout
Berwick Edge, Dry Aged Carrot & Lovage
Aged Fallow Deer Tartare, Juniper & Pine
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
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
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.