House of Tides
28-30 The Close
Tyne and Wear
NE1 3RF
01912303720
info@houseoftides.co.uk
Nestled in the busom of Newcastle’s 7 bridges lies a building that almost goes unnoticed. It lies there as a homage to the history of this northeastern town. Newcastle is a haven for wedding parties on a weekend but under the hubbub of all things loud and brash lies the House of Tides. This unassuming building has won :
Michelin Guide, One Michelin Star 2016, 2017
3 AA Rosettes 2015, 2016, 2017
AA UK Restaurant Of The Year 2015-2016
Sunday Times Top 100 UK Restaurants 2017
Kennie and Abbie are owners of the House of Tides. It is a 60 cover restaurant set over 2 floors. the lower floor has original 400 year old flagstones (see photo above) whilst up stairs has oak beams open fireplace and views over the tyne. It is casual and informal yet sophisticated. Quality is in evidence with not only the decor but the food. Kenny has a passion for seasonal ingredients sourced around the northeast and manifests itself in modern dishes with an ever-changing tasting menu for both lunch and dinner.
Fabulous cocktails !!!
My self and my better half (sister and brother in law) opted for Tasting menu. Food paired with wine. An inspired choice.
1st Course
Lindesfarne Oysters , cucumber & caviar
Cavendish Ridgeview Sussex England 2014
Two things I’ve never tried lobster and oysters. More to do with trying at their best and not the thought of a slimy sea creature going down my throat On this night the first dish was the lindesfarne oyster. Super soft and super delicate. Something I will never forget. This was an important moment for me and the time wasn’t spoilt. It was delicious dish perfectly complemented by a fabulous sparkling wine from the South of England Fresh and vibrant
Tasting notes
Chardonnay dominant – making it fresh and crisp with pinot noir (depth and complexity) and Pinot meunier (rustiness) Light golden in colour with a fine mousse, aromas of citrus melon and honey. Can be drunk now but will age. (up to 4 -5 years)
2nd Course
Scallop Rhubarb & Larson Dill
Simple dishes are normally the most spectacular. And the scallop was no exception the rhubarb was just the right sweetness and the dill complemented the dish with a gentle herbaceous freshness this was finished off by a fab white burgundy
La Croix Chardonnay pouilly fuisse Domain Robert-Denogent Burgundy France 2014 –wonderful lemony nose with touches of pear and honeysuckle. Fresh fruit with a touch of minerality. You would almost feel your drinking better than you actually are!!! perfect accompaniment to the scallops. Good acidity
3rd course
Sea Bass Asparagus & Mussels
Can’t say too much about this dish – the photo says it all! . The NZ Ataware Sauvignon Blanc 2015 was a white that was full of herbaceous notes complimented by orange zest and lime. The palate was cleansed by a crisp fresh and elegant finish – full of acidity. Top top match !
NZ SB 2015
4th Course
Lamb & Hen of the woods with lovage
Wowser! = Hen of the woods. Anyone not tried this fungus is loosing out . Not only is it soft and savoury it also has a strong flavour of pepperyness . A not so popular mushroom this “little fella’ ” almost took over the whole dish. The lamb was perfectly cooked and did not disappoint. Complemented by the mushroom and the lovage the 3 ingredients worked perfectly.
Psi Tempranillo Dominio de Pingus Rivera del Duero Spain 2012
Dark dense and silky red blueberries and cherries. Chalky feel in the mouth with a long finish. Medium bodied with a character that nods back to the previous two years. It an understated star.
5th course
Gariguette 🍓 curry leaf 🍃
Fresh strawberries in a kind of mousse with a gentle curry leaf to take the edge of the sweetness. A great change from all the previous tasting dishes. Light and fresh
Riesling spatlese gunderloch rheinhessen Germany 🇩🇪 2015 Sweet ripe fruit mango peach an spicy fruit finish complexity of peach and tangerine – great acidity from a top vintage.
Dark chocolate 🍫 hazelnut
Very rich and very decadent has to have a wine that competes with this richness. ordinarily i would suggest elysium from the US but in this instance a sweet red desert wine from southern france matched the dark flavours.
Grenache noir vin flux natural Jean Marc Lafage Maury Rouillson France 2015
One thing this restaurant does is makes the whole experience unpretentious and not in the least bit stuffy. Everything is without stress and has top class table service. Even the upstairs with its wonky floor ( a sign off its originality) and simple dishes make this experience as relaxed as you can get – even to the most nervous and inexperienced foodie. As you can see from the blog there is a lot of information that is described here that was not evident at the meal. All carefully chosen wines (Pingus is a top winery in Spain. 2015 is a great year for Riesling in Germany and a carefully chosen sparkling wine from England shows the care and attention that this place deserves it michelin star.
Go and Visit !
Totally agree top notch food, wine and experience