Mussel, Orange Geranium & Sugar Kelp
Berwick Edge, Dry Aged Carrot & Horseradish
Pork Chump, Salsify & Twice Brewed Beer
King Edward Potato, Wild Garlic & Cucumber
Snowball Turnip, Fermented Plum & Fennel
Gilchester’s Organic Einkorn
Celeriac & Black Apple
Roasted Squash with Parsnip Molasses
Pork Jowl, Celeriac & Preserved Berries
Pork Bone Broth & Hen of the Woods
Beetroot, Doddington’s Cheddar & Walnuts
Monkfish, White Asparagus & Sunflower
Roe Deer, Larch, Black Garlic & Gooseberry
Rhubarb, Buttermilk & Meadowsweet
Parsnip, Verbena Caramel, Cheese & Our Honey
Jerusalem Artichoke & Woodruff
Brown Butter, Rowan Berry & Bee Pollen
Chicory Root & Pineapple Weed
Three Month Black Apple
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 wine flights, 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 co created by Cal Byerley and Ian Waller to celebrate the finest British ingredients for an exceptional and relaxed dining experience.
We serve one menu only, our tasting menu. We no longer offer afternoon tea.
The full menu is available at £145 per person and £175 for our Chefs Table experience. An additional wine flight is available from £85 per person.
Menu prices are subject to change.