Telefon: +441912303720
Adresse: 28-30 The Close, Newcastle upon Tyne NE1 3RF, United Kingdom
Stadt: Newcastle upon Tyne
Gerichte: 8
Bewertungen: 7065
Webseite: https://www.houseoftides.co.uk/
"#food The first course served at the table came in three parts, all put in the centre (three of each). The first I tried was a small ice-cream cone containing liver parfait and sultanas, with a lovely mild curry flavour; the second a tiny macaron, described on the menu as, Carrot meringue, carrot curd, fennel pollen; the third a fresh oyster from the Holy Island of Lindisfarne with cucumber, ginger and ‘caviar’. All were lovely and exceptionally fresh tasting but I discovered for myself, that the order in which you eat them is important. I really wish I’d started with the oyster (the mildest of the three elements), then the parfait, finishing with the macaron. Mackerel is a simple yet lovely fish, especially when served with something a little sour to cut through the oiliness of the fish itself. In this case the menu promised, Mackerel, artichoke, blackberry. Ok, so a tart blackberry should be a good foil to the oily mackerel but I was half way through before I realised there was nothing resembling a blackberry on my plate. Adam, who hadn’t served this course to us, explained that there had been a menu substitution consequently we had mackerel, apple and pickled radish before us. The pickled radish might’ve offered that sourness I was looking for but sadly, in reality, it didn’t. The tiny pieces of fish though were very yummy. A little bit here about the service. I can’t abide an overly obsequious waiting style. It makes me feel guilty about the fact that someone is waiting on me. It’s opposite vice, indifference to the needs or wants of the diner, is equally abhorrent. The staff at House of Tides get it right in my view. They are attentive (wine glass always unobtrusively topped up), interested to know how we found the food and (apparently) keen to receive constructive criticism. ‘Our’ Adam in particular was invisible until we needed him, then unfailingly polite and scrupulously professional. He deserves to go far in his career. Back to the food! Next up was the first of two meat courses; in this case, Venison tartare, beetroot, blueberries and kale. It was a suitably tiny portion, presented in a ‘pile’ on a dark plate. I was intrigued. Two flavours dominated – blueberry and deep fried kale. The kale was reminiscent of that so-called ‘seaweed’ you get from Chinese take-aways, which is deep fried shredded cabbage sprinkled with powdered scallops. I love it. For the life of me though, once I’d put that morsel of flavour into my mouth and a blueberry, I couldn’t distinguish the taste of the venison at all, nor indeed of the beetroot, which in my view should have provided an earthy flavour. I’m not sure what the solution to this is, but I hope my feedback makes them think again about this particular combination. The lamb dish, which followed, did not have the same issues at all. The testimony to how much I loved this dish is that I didn’t stop eating it long enough to take a photograph! The menus told us it would be, Lamb, broccoli, tomato, radish, and so it was, but that’s only the start!!! The lamb was rump, tongue and sweetbreads. The rump was beautifully cooked, a vibrant reddish-pink colour and very flavoursome, however, the offal stole the day. Last time I had (veal) sweetbreads I really didn’t enjoy them and although I love eating cold pressed ox and pork tongue I’d never before eaten lamb tongue. The sweetbreads were crispy on the outside and tender on the inside, with just enough firmness to allow you to bite into it before it started to dissolve. And so to the puddings. We next tucked into, Raspberry, lemon, pine nuts, which was in fact a light, sharp and delicious lemon posset with a pine nut crumble and raspberry sorbet on top. Heaven! The Pear, almond, ginger second pudding was equally delicious and light but by now the over-enthusiastic heating in the dining room was making us tired and longing for some cool, fresh air"
Speisekarte - 8 Optionen
Alle Preise sind Schätzungen.
Tatar
Zartes, gewürfeltes, rohes Fleisch, gewürzt mit Senf, Kapern, Zwiebeln und Gewürzen, oft mit einem rohen Ei serviert.
Toast
Geröstetes Brot, knusprig gebräunt, oft serviert mit Butter, Marmelade oder als Beilage zu herzhaften Gerichten.
Sorbet
Kalter, schmelzender Sorbet, erfrischend und fruchtig, ideal als leichter Nachtisch an einem warmen Sommertag.
Hühnercurry
Hähnchencurry: Zartes Hähnchen in einer würzigen Currysauce, serviert mit duftendem Reis.
Amanda
Very tasty, delicate dishes on the taster menu. Service very efficient and friendly
Adresse
Bewertungen
Tara
absolutely! the scallops and venison were our favorite, really beautiful service and excellent wein pairs. what a fantastic culinary experience!
Roxanne
Great location, stunning looking and very tasty food. Great friendly professional service. Can’t wait to come here here again. Would definitely recommend.
Benjamin
eat and service in no case. Traveled mainly to try this place and the drive worth. the tasting menu was well thought out and decently expensive compared to other Michelin stars we tried. leave the atmosphere back and not pretentious. would be recommending
Wayne
fantastic Michelin-star restaurant. had enjoyed a wonderful meal and also the wine flight. not cheap, but they get what they pay. a true culinary experience. loved the beginning where they show them in the bar, so they can get an aperitif and check the menu. a nice note.
Elda
House of tides 9th. September 2020. 60th birthday meal. Stunning, marvellous, fabulous. Belated 60th off my kids, Kenny was on the pass, but I bottled out of asking him for a selfie. Staff great attentive knowledgeable. Fantastic guidance on wine choices to match the food. I have no more superlatives to add. Must try, everyone go and try , you will realise what these guys do to get their Michelin star .5 . Incredible. . Thanks Kenny n staff
Josephine
Food service were outstanding. Angus treated us like family, we enjoyed conversations about the food and the wine staff were very knowledgeable about the dishes and gave GREAT recommendations on matching wines . Literally every course was delicious. They accommodated every need, including limited mobility issues and dietary requirements. Atmosphere was unpretentious and welcoming we will return!! It was a fantastically memorable meal thanks to all, chefs and service staff.
Eileen
these two amuse courses and the missing cheese on toast side, that was a really great meal, and house of tides was a place we found it very easy to enjoy. the restaurant seemed more or less full of people, and of laughing and chatter. I had a little flew away from cooking. tiny touches how crispy grains of flare de sel to season, and the flawless technique in the veg prep, the gelees and the sauces led to something powerfully good eating. Of course, all these are not cheap £65 per head for the tasting menu at a weekend, although they can have three of the above mentioned courses for £40 and I wonder if they will be inclined to do a lunch service with lower trips at any time soon. while spend...
Uzma
this was our first visit to house of tides. because we are not accustomed to such upscale restaurants, despite our excitement, we were little comprehensible that we would feel something out of the place. we don't have to worry. our server was incredibly polite and friendly. she calmed us right away before she shows us on our table in bar area. here we received the menu for the evening and had time to consider which drinks choose from the excellent selection. my choice was a delicious Belgian sour beer, while my partner chose a berry cocktail, whose odour reminded of the selection of brombeer from hedgerows down country lanes. shortly after our server gave a solid advice on our wine selection...
Yves
#food The first course served at the table came in three parts, all put in the centre (three of each). The first I tried was a small ice-cream cone containing liver parfait and sultanas, with a lovely mild curry flavour; the second a tiny macaron, described on the menu as, Carrot meringue, carrot curd, fennel pollen; the third a fresh oyster from the Holy Island of Lindisfarne with cucumber, ginger and ‘caviar’. All were lovely and exceptionally fresh tasting but I discovered for myself, that the order in which you eat them is important. I really wish I’d started with the oyster (the mildest of the three elements), then the parfait, finishing with the macaron. Mackerel is a simple yet lovely...
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Ausstattung
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Seating
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Visa Card
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Free Wifi
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Cash Only
