House Of Tides, Quayside, Newcastle

Another throwback to 2015, this was a big favourite for our guests, Pan-roasted line caught sea bass, Shetland mussels, leeks, Pink fir apple potatoes, mussel vichyssoise & horseradish oil to finish.

Throwback to one of our first dishes from 2014 when we first opened House of Tides. Pan-roasted hand dived scallop, rolled terrine of braised pigs head, smoked eel beignets, Granny Smith apple & vanilla chutney, celeriac remoulade, compressed apple dice, celeriac purée, finished with celery, cress and truffle.

Throwback to one of our dishes from 2016. Pan-roasted hand dived scallop, lovage emulsion, Granny Smith apple 3 ways - apple jelly, apple compressed in lovage vinegar & fresh apple batons. Finished with black truffle discs, apple blossoms and lovage oil.

Throwback to one of our dishes from 2018, Hen of the Woods pan roasted in foaming butter, chopped hazelnuts, garlic & thyme. Then glazed with a little reduced chicken stock and finished with chopped chives. Served with a hazelnut emulsion and a little chicken jus to finish.

So proud our of team at House of Tides for retaining our Michelin ⭐️ for the fifth year in a row. The passion & drive of our team keeps us pushing each day to raise the bar even higher 😍👏🏻👏🏻👏🏻

The name House of Tides was created based on the history of our 16th century building. A merchant trade house which relied on trade coming in from the River Tyne which depended on the tides to bring the trade in and out from the Quay. The supplies that came in would be stored on the ground floor of our building whilst the merchants lived above. The merchant house was know as “house on waters edge” in the early 16th/17th century which inspired us to create the name, a name based around a trade house situated on water edge which relied on the tides hence the name “House of Tides”. I would like to take credit for this but truth is, it was my father in-law who came up with the name 🙌🏻

Lamb tart, pastry is made using lamb fat, filled with a braised lamb shoulder ragout spiced with cumin, topped with a potato disc cooked in lamb stock, finished with black garlic purée, apricot gel and garnished with picked thyme leaves & corn flowers

Potato soufflé filled with a little light curry emulsion, topped with a mango pickle, lime gel and fresh coriander, served as a side element to our curried mussel veloute course, one of the many appertisers that we serve at House of Tides. The soufflé is so thin you can see the inside 😍

Granny Smith Apple parfait, sandwiched in between two thin almond tuiles, topped with fresh apple juice gel, compressed apples in caramel sauce, fresh apple discs & marigold to finish, on the side a baked croissant icecream and a apple caramel

Parmesan churro, crisp, light & fluffy on the inside, topped with a thin layer of caramelised onion purée, topped with discs of Vintage Parmesan & black truffle

House of Tides Snack: Braised & pressed duck leg, sandwiched in between spiced gingerbread crisps, topped with duck liver, fig purée, toasted hazelnuts dressed in hazelnut oil & chives, ginger gel & fresh chervil

Our main dining room at House of Tides, the historical 16th century beams running through the room adds character to this amazing space

House of Tides Snack : Celeriac crisp brushed with malt extract, filled with venison tartare, topped with a little lemon & pine gel and finished with grated smoked bone marrow and a dusting of roasted & ground juniper over the top

Veal sweetbread, poached and roasted in foaming butter, garlic & thyme, then brushed with beef glaze & topped with smoked beef fat crumb, served with onion purée, caramelised onions, lemon & chives

House of Tides appetiser : Creel caught langoustine brushed with a sweet & sour glazed then cooked on the plancha, topped with pineapple gel, crispy puffed rice and finished with fresh grated lime zest.