Solstice by Kenny Atkinson Menu & Prices — Newcastle Upon Tyne

Beef fat-horseradish

Pine nut-radish-tomato

Apple marigold

Broccoli-trout roe-buttermilk

Carrot-vanilla-grapefruit

Spelt-saffron-red pepper

Potato-exmoor caviar

Smoked butter

Asparagus-peas-wild garlic

Goats yoghurt-ginger-rosemary

White chocolate-sea buckthorn-rye

N25 caviar-chicken skin

Plum umeboshi-pedro ximénez-pain d'épice

Yoghurt-nahm jim-black garlic

Smoked eel brandade topped with ahrelia oscietra caviar & dill. Served with chicken skin crackers.

Duck liver parfait dipped in a sweet madeira & pedro ximenez glaze along with a umeboshi gel & pain d'epice biscuit. Served alongside a warm aromatic duck & mushroom consomme. Finished with miso oil..

Scottish crab dressed in pickled celery and lemon zest. placed inside a brown crab & yuzu juice sabayon. It is finished with a crab consommé jelly disc and garnished with sea herbs.

Hand dived west coast of scotland scallop tartare dressed in white soy and finger limes. Served with a bergamot ponzu and finished tableside with toasted sesame oil.

Dry aged pollock that has been brined & steamed then covered with a nahm jim yoghurt. Finished with a black garlic glaze followed by a red pepper and fermented chilli sauce

Braised guinea fowl leg & spilmans yorkshire asparagus with a wild garlic and asparagus puree. Topped with wild garlic flowers & pickled buds.

Guinea fowl is poached in clarified butter and served with a chicken and guinea fowl sauce, complemented by a vin jaune foam and finished with a herb-infused roasted chicken fat oil. This is accompanied by a parker house bread loaf brushed with guinea fowl fat.

A roasted kombu infused ice cream that is served with an oil from the roasted kombu and caramelised crunchy white chocolate. Served alongside is a british strawberry consomme garnished with chewy strawberry and jelly dice. Finished with fresh elderflower & elderflower syrup

Warm 80% single origin madagascan valrhona chocolate souffle tart served with roasted banana miso butterscotch. Placed on top of a rum & vanilla caramel, served alongside a toasted macadamia nut ice cream.

Warm brown butter & poppyseed madeleine. Served with a brown butter & masala wine sabayon.

Blood orange pate de fruit, coated in a citric sugar seasoned with estate tea orange blossom sencha

Coconut tart filled with a pineapple & lime compote, topped with a coconut & lemongrass custard.

Caramelised butternut squash pannacotta served with cuttlefish tartare, topped with yuzu ponzu marinated trout roe, blanched walnuts & pickled butternut squash. Finished with a selection of garden herbs and sauced tableside with a miso buttermilk sauce & walnut oil.

Dry aged pollock that has been brined & steamed then covered with a nahm jim yoghurt. Finished with a black garlic glaze followed by a red pepper and fermented chilli sauce.

Salt aged beef fillet cooked in an aromatized brown butter bath. Served with a baby turnip on top of melba toast with turnip puree and a lovage emulsion. Finished tableside with a beef trim sauce seasoned with tosazu vinegar & sweet madeira

Mango pate de fruit, coated in a citric sugar seasoned with estate tea peach sencha tea

Amalfi lemon cremeux dipped in its own juice, placed on a sable biscuit.