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





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.