Cuttlefish, Cherry & Radish
Berwick Edge, Dry Aged Carrot & Horseradish
Pork Neck, Salsify & Beer
Yukon Gold Potato, Wild Garlic & Cucumber
Razor Clam, Rhubarb & Rose Geranium
Gilchester’s Organic Emmer, Dulse & Mustard Green
Kelp & Shiitake Maromi
Garden Herb Butter
Lions Mane & Oyster Mushroom
Beetroot, Doddington’s Cheddar & Walnut
Forced Rhubarb, Plum & Shiso
Hand Dived Scallop, Cauliflower & Kelp
Roe Deer, Blueberry & Woodruff
Raw Clotted Cream, Hedgerow Fruits & Spruce
Parsnip, Our Honey & Caramel
Dryad Saddle, Blackened Buttermilk & Meadowsweet
Gooseberry & Meringue
Tagete Flower & Pineapple Weed
Fig Leaf & Cherry
Three Month Black Apple Candy
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.​
The full menu is available at £165 per person and £195 for our Chefs Table experience. An additional wine flight is available from £95 per person.
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Menu prices are subject to change.