Berwick Edge, Dry Aged Carrot & Lovage


Garlic Crumpet, Fermented Blackcurrant & Roe


Twice Brewed Choux, Cured Beef & Brown Butter


Tokyo Cross Turnip with Fennel Pollen Yoghurt


Raw Hand Dived Scallop, Rhubarb & Juniper


Seeded Sourdough with our Butters


Wye Valley Asparagus, Pork Bone Broth & Black Garlic


Lions Mane From Under The Tyne Bridge


Beetroot, Doddington’s Cheddar & Last Year’s Walnuts


Garden Juice


Steamed Plaice, Fermented Kohlrabi, Mussels & Pine


Aged Hogget, Kaffir, Larch & Lemon Balm


Yoghurt Whey Sorbet, Rhubarb & Flowering Currant Granita


Baysleap Organic Raw Milk, Candied Reindeer Moss & Birch Sap


Artichoke Cone with Chicory 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 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.


Our Tasting Menu is served from 7:00pm. The full menu is available at £120 per person. An additional wine flight is available at £85 per person. 

Menu prices are subject to change.