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

 

Confectionaries

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. 

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Menu prices are subject to change.