Sidney’s Tasting Menu - Wednesday 29 June 2005
3-5 Percy Park Road, Tynemouth, NE30 4LZ

£39.50 for 5 courses, £55.00 for 5 courses together with matching wines

Gazpacho consommé jelly, scallop tartare avocado and basil

Originating from Seville, this classic Arabic/Spanish soup is clarified into a clear jelly before the addition of ultra-fresh scallops, shallots and herbs, served with avocado purée.

With a glass of La Guita Manzanilla Fino Sherry from Sanlucar, Andalusia, Southern Spain (75ml)

Crisp-skin red mullet, cauliflower purée, caviar, langoustine coulis

Highly valued in the Mediterranean for its high protein content, red mullet is both delicate but distinctive in flavour. Served with a light cauliflower purée, smoky-lemony Avruga caviar and an elegant liquid purée of local langoustine.

With a glass of 2003 Jean-Marc Brocard Chablis, Burgundy, France (175ml)

Tea smoked rare Northumbrian beef, Parmesan cracknel, truffled young leeks, artichoke beignet, 'cappuccino' of wild mushrooms

Smoking was originally used to preserve fresh fish and meat but is now used as much to impregnate a smoky flavour - in Brittany they use gorse for smoking ham, in Andalusia they use juniper to smoke chorizo, the Americans use hickory and the rest use beach, oak or chestnut but here we use Indian tea to impart a delicate flavour into this local beef. The young leeks are flavoured with Italian truffle oil and served with an artichoke heart beignet (light fritter) and a ‘cappuccino’ of wild mushrooms.

With a glass of 1999 Conde de Valdemar Reserva Rioja, Martinez Bujanda, Rioja Spain (175ml)

(n) Moroccan mezze plate of cardamom coffee milkshake, saffron poached pear, sugar almond chocolate pot and burnt muhallabia

The 7th century Islamic Arab invaders brought spices and sweeteners to Moroccan and Southern Spanish, cooking in the form of cinnamon, ginger, saffron and cumin. This tasting plate has many Middle Eastern flavours including the creamy rice pudding Muhallabia.

A glass of Brown Brothers Late Harvest Muscat, Australia (75ml)

Smoked Cuddy’s Cave, onion jam, runny honey, sesame wafers

Artisan producers, Doddington’s of Wooler, make this hard unpasteurised cows’ milk cheese matured to a rich but mellow flavour over 3-5 months.

A glass of Ferreira Late Bottled Vintage 1998 Port (75ml)

Coffee and petit fours

We regret that we are unable to provide a vegetarian option for this menu.

Limited space available, to BOOK YOUR PLACE, please call Sidney's on 0191 257 8500 or email us on bookings@sidneys.co.uk.

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