There's plenty fishy about the reopening of Whitley Bay's restaurant 1910 as it goes about reeling in customers following lockdown.
The upper level fine-dining restaurant - which opened in 2018 in the seaside town 's Spanish City landmark has launched a new menu to celebrate its reopening and returning diners clearly can't wait to try it.
After a booked-out two days last week - making it one of the last Spanish City venues to reopen - 1910 will be back in business from this Friday, July 31 until Sunday for its first three-day run for months.
And, to tempt foodies, head executive chef Mark Percival has a new seasonal menu with fish dishes including a £22 chalk stream trout which he says is about the best you can get.
Served with Shetland mussels, samphire, potatoes and warm tartare sauce, he calls it "really special", saying: "The trout we’ve sourced is some of the best fish you can buy because of its stunning, unique flavour.”
He added: “This new menu is inspired by fresh ingredients available in the summer season.
"I’ve explored a lot of new flavours for the menu and each dish has a different combination of textures and flavours that give you a real taste of summer."
Other dishes on the new menu include risotto made with native lobster; 28-day aged sirloin steak; a twice-baked cave-aged cheese souffle and, one of the chef's personal favoruites, a wood pigeon starter including blackberry and hazelnut.
Those wanting to try a selection of his favourite dishes can do so from an early evening menu served from 5.30pm to 7pm on Fridays and Saturdays.
Two courses cost £21 and three are £25.
The restaurant, which boasts floor to ceiling windows with wide views over the sea, also serves Sunday lunch. For more menu information see here.
To book a table call 0191 691 7090 or visit here.
Another of the Spanish City venues, award-winning fish and chip restaurant Trenchers is taking part in the Government's Eat Out to Help Out scheme and offers a three-course new set meal menu for £12.50 - £10 off the usual price for those who book between Mondays and Wednesdays in August.
See here for the menu and book as above.
