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Experience an extraordinary culinary journey at Solstice by Kenny Atkinson, nestled in the heart of Newcastle upon Tyne. This intimate venue offers a masterfully crafted tasting menu that celebrates simplicity, seasonality, and sustainable sourcing with every bite.
Starters
Begin your dining experience with exquisite starters that set the tone for the meal. The Smoked Eel Brandade is a standout, featuring smooth potato cream, delicately topped with luxurious caviar and paired with crispy chicken skin crackers for an irresistible contrast of textures. For a rich and velvety indulgence, the Duck Liver Parfait is enhanced with Madeira and Pedro Ximénez gel, bringing a refined sweetness to the palate. Alternatively, the Halibut Sashimi offers a fresh and vibrant taste, accented by zesty finger lime and a tangy ponzu dressing that awakens the senses.
Mains
For the main course, Solstice showcases the finest regional and seasonal ingredients with finesse. Savor the succulent Lobster Tail roasted in its own oil and served with a vibrant yuzu kosho butter sauce, a dish that balances rich seafood flavors with a subtle citrus heat. The Catch of the Day wrapped in nori combines fresh local fish with a smoky Craster kipper sauce, delivering layers of umami and coastal character. Meat lovers will relish the Dry Aged Royal Squab Pigeon Breast, glazed with a delicate cherry ponzu, bringing a harmonious blend of tart sweetness and savory depth.
Desserts
Conclude your meal with desserts that are both innovative and comforting. The Honey Parfait paired with rye ice cream offers a sweet and earthy finale, where creamy textures meld with fragrant honey and the subtle spice of rye. The Pineapple Financier accompanied by a rum sabayon brings a tropical brightness balanced by a luxuriously smooth and boozy custard, creating a delightful end to the tasting experience.
Drinks & Specials
Complement your tasting journey with thoughtfully selected wine pairings and a unique sake offering that elevates each course with unexpected and bold flavors. The attentive staff, including Chef Kenny Atkinson himself, provide detailed descriptions and recommendations, ensuring a personalized and memorable experience. This is a place where culinary artistry meets genuine hospitality, making every visit a special occasion.
- Starters: Smoked Eel Brandade with Chicken Skin Crackers, Duck Liver Parfait with Madeira and PX Gel, Halibut Sashimi with Finger Lime and Ponzu Dressing
- Mains: Lobster Tail with Yuzu Kosho Butter Sauce, Catch of the Day Wrapped in Nori with Craster Kipper Sauce, Dry Aged Royal Squab Pigeon Breast with Cherry Ponzu Glaze
- Desserts: Honey Parfait with Rye Ice Cream, Pineapple Financier with Rum Sabayon
