
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
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.