SEAHAM SET FOR LAUNCH OF NEW CULINARY VENTURE TIDE
THE owners of a popular North East restaurant have sailed on to their next big venture and opened a second business.
Russ and Melanie Wood hope to bring a new wave of dining to Seaham when they open the doors to Tide today – close to their current restaurant, The Lamp Room.
Tide has taken over the former Clean Bean site at North Terrace and has undergone a £200,000 transformation to turn it into a stylish and unique restaurant, which will have a strong emphasis on local and homemade produce. This will include using fish bought directly from local fishermen.
Initially, the restaurant will be open for breakfast, brunch and lunch with plans in the next couple of months to introduce an evening tasting menu. The breakfast menu includes a range of imaginative dishes such as smoked beef hash with pickled onions, house brown sauce and fried egg to French toast with orange marmalade and whipped mascarpone.
Brunch and lunch dishes are divided into small and large plate offerings, with a variety of oysters, smoked mackerel salad with Jersey royals and burrata with globe artichoke, grapes and focaccia. The larger plates will focus heavily on fish with dishes such as barbequed mackerel with romesco and heirloom tomatoes, roast turbot with confit butterbeans, courgetti and chicken sauce and hake kiev.
Vegetarians can enjoy the gnocchi with rocket, blue cheese and hazelnuts with a meat choice of smoked bacon loin with green sauce and fried duck eggs.
The kitchen will be headed up by Lewis Oliver, who has previously worked at The Samling in the Lake District, Seaham Hall and, most recently, Wylam Brewery.
Craig Liddell, head chef at The Lamp Room for the last eight years, will be moving to Tide and will be helping run the restaurant alongside Russ and Melanie.
Russ said: “We have spent a lot of time and money on getting the look of the restaurant right and we hope that everyone who visits will appreciate that.
“Our chefs have created a menu where virtually everything will be made locally – even down to items like our smoked salmon which we’ll be smoking ourselves and the baked beans served with the breakfast.
“Lewis is a keen forager and has already sourced wild garlic in the area which we are using in our dishes.
“We believe Tide is going to be an exciting new addition to the area and we can’t wait for people to try it out for themselves.”
Tide will be open from 9am until 3.30pm each day, with the evening service planned to start around July.