With two successful appearances on the Great British Menu, and after winning Michelin Stars at two different restaurant's, Kenny Atkinson returned home to Newcastle to open "House of Tides" in 2014. The restaurant proved to be a massive hit, and within two years of opening it was awarded a Michelin Star.
|Front of The building|
|Calm Before The storm|
|Private Dining Room|
|View From Our Table|
The restaurant is located on the historical Newcastle Quayside within the 16th century former merchant's townhouse. On arrival we enjoyed a pre drink on the traditional looking ground floor. We were then shown upstairs to the bright and open dining room. The exposed beams set the scene for the dining room, where we loved the views from the windows over the Quay. We both noted how relaxed and vibrant the atmosphere was within the restaurant. At night the only option available was the tasting menu costing a very fair £68. The wine list also had some excellent wines at reasonable prices, this certainly isn't always the case at starred restaurants. Here is how our evening went:
These beautiful gougeres were filled with creamed cheese and caramelised onion. The Australian Black truffle on top elevated the gougeres to even greater heights. Not often are you served truffle like this.
|Selection of Snacks|
|Chicken Liver, Curry, Golden Raisin|
|Lindisfarne Oyster, Cucumber, Ginger|
|Carrot & Fennel Pollen|
The carrot and fennel pollen meringue type bite was truly stunning, with the carrot flavour intense and easy to detect. The small cone was filled with smooth chicken liver parfait, and was well balanced with the curry and the added sweetness from the raisins. Our favourite of the three was the raw oyster with cucumber and ginger. The oyster was fresh and full of flavour.
|Bread & Butter|
|Orkney Scallop, Lovage, Apple, Black Truffle|
The cooking of the scallop was perfect, giving it a pleasant texture and flavour. The apple's were intense in flavour and added a beautiful sweetness to the dish. Lovage is a firm favourite of ours and here it really worked with the other ingredients on the plate. Again we enjoyed the addition of the luxurious black truffle.
The halibut had been cooked well, giving it a very pleasant texture. The kitchen also showed great skill in their cooking of the artichokes which were beautifully crisp on the outside. Serving the halibut with pea and tarragon was an inspired choice as we felt they complimented each other well.
|Beef, Carrot, Parsley, Hen of The Woods|
|Peach Elder Flower, Lemon Verbena|
The peach and lemon flavours complimented each other well. The elderflower was a pleasant addition and didn't overpower the other flavours on the plate.
|Chocolate, Strawberries, Tea|
The chocolate was intense in flavour, but without being overly sweet. The strawberries were incredibly fresh and beautifully sweet. We don't usually enjoy tea or coffee in desserts, but we actually enjoyed the subtle tea ice-cream.
|Post Meal Gin & Tonic|
|Downstairs at End of Service|