Langoustine Claw Bavarois sits in a tart made from Northumberland purple potatoes, finished with a little preserved lemon gel, foliage of herbs & flowers.
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Smoked Eel & Potato Brandade set in a gold caviar tin and topped with a beautiful Daurenki Tsar Impérial
Petrossian Caviar.
Served with a bowl of Crispy Chicken Skin Crackers.
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Seaweed cracker souffle filled with a cods roe emulsion. Topped with pickled lemon verbena gel & fresh lemon verbena.
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Beer croustade filled with salt baked candy beetroot and topped with smoked goats curd. Finished with a rose of pickled golden beetroot, marigold, chervil & oxalis.
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Flame Grilled Mackerel Cannelloni, Fermented Gooseberries, English Mustard Emulsion, Gooseberry Gel & Nasturtiums.
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Another visit to @solstice_ncl by Kenny Atkinson @kenny.atkinson1 in Newcastle. I know Kenny and the team will be beyond chuffed with the Michelin star they received last year. It’s well deserved. If I’m honest, I had held hopes that they might have got two, the cooking is that good. I’m sure it won’t be too long in coming. Highly recommended.
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
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