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Solstice by Kenny Atkinson

Tyne & Wear, Newcastle upon Tyne - Modern British - Restaurant - ££££

Overall Rating: Exceptional

Uniqueness:Does the establishment stand out in the context of the local area? Exceptional

Deliciousness:How delicious is the food? Exceptional

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

To ask for £175 per diner upfront sets the bar high for any restaurant, so it’s difficult to enter Kenny and Abbie Atkinson’s new Quayside venture without demanding (at least notionally) ‘prove yourself!’ Slowly, via up to 19 tasting dishes on a no-choice menu, Solstice does exactly that. Scott Hodgson is head chef, though Kenny Atkinson (who gained fame on the Great British Menu) was orchestrating proceedings in the kitchen when we visited, emerging to explain dishes to his customers. And what dishes they are! Guests are presented with a bare-bones menu on arrival: ‘caviar’, ‘cod roe’ and ‘mackerel’ being the first three items on our line-up (shortly before the winter solstice). Elaborate verbal descriptions are provided at table, and you’re given a detailed account on paper at the end. A meal here is characterised by beautifully presented, complex morsels of artistry, where contrasting textures and tiny bursts of...

To ask for £175 per diner upfront sets the bar high for any restaurant, so it’s difficult to enter Kenny and Abbie Atkinson’s new Quayside venture without demanding (at least notionally) ‘prove yourself!’ Slowly, via up to 19 tasting dishes on a no-choice menu, Solstice does exactly that. Scott Hodgson is head chef, though Kenny Atkinson (who gained fame on the Great British Menu) was orchestrating proceedings in the kitchen when we visited, emerging to explain dishes to his customers. And what dishes they are! Guests are presented with a bare-bones menu on arrival: ‘caviar’, ‘cod roe’ and ‘mackerel’ being the first three items on our line-up (shortly before the winter solstice). Elaborate verbal descriptions are provided at table, and you’re given a detailed account on paper at the end. A meal here is characterised by beautifully presented, complex morsels of artistry, where contrasting textures and tiny bursts of concentrated flavour excite the taste buds. Highlights? Seafood is certainly a star: Lindisfarne oyster, poached in its shell then covered with an oyster and bonito beurre blanc, topped with oscietra caviar set off by drops of walnut oil (applied at the table); langoustine tail roasted in its oil yet still translucent, served with a citrus yuzu koshu butter sauce and fennel flower; steamed pollock, wrapped in nori and stuffed with a fish and mussel mousse, the masterstroke being its intense Craster kipper sauce. Shortfalls? Perhaps a sweet Parker House roll (itself perfect) wasn’t the ideal accompaniment to a main course of venison, which came with a glorious gravy of red verjus and smoked bone marrow. But that’s a minor gripe. Puddings? Northumberland heather honey parfait won the prize. Don’t be daunted by the number of dishes: portions are well-judged and the final four (including chocolate with sansho pepper ganache) are petits fours, served together. The setting for all of this is a split-level room (with limited kitchen views) seating only 14 diners; colours are subdued but note the sunburst wall lights replicating the restaurant’s logo. Staff are young but well-versed in the menu (and charming too). The suitably voluminous wine list is presented on an iPad; flights cost £95, though there’s ample choice by the glass, starting with a palatable Albariño. It’s clear Solstice is setting its sights at a level still higher than its older sibling House of Tides. If it succeeds, and on this evidence it will, it should become the brightest star in the Newcastle firmament.

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VENUE DETAILS

5-7 The Side
Newcastle upon Tyne
Tyne & Wear
NE1 3JE GB

0191 222 1722

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OTHER INFORMATION

Credit card required, Deposit required, Pre-payment required

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