Brand-new restaurant Lovage, which is located at St George’s Terrace in Jesmond has opened its doors to the public. The restaurant which is part-owned by chef Kleo Tabuku prides itself on using high quality ingredients in order to provide seasonality as well as sustainability.
Dishes from the menu include calamari in chickpea and garden fennel pollen batter served with lemon aioli, cauliflower, cumin and spinach fritters with minted yoghurt, crispy sardines with lovage mayo and spiced local lamb koftas. All of these dishes are served as starters. Main course options include lovage pappardelle with girolles, peas and sun blushed tomatoes, sustainable cod with Savoy cabbage, mussels and fish cream, gnocchi with smoked duck, ricotta and pears and salt aged flat iron steak.
Deserts are also distinctively Mediterranean, such as pistachio tiramisu and roasted black figs with honey, mascarpone and Prato biscotti. However, if you would like something a little more traditionally British, the new restaurant will also be offering a special Sunday lunch menu, with different options to suit different tastes. Two courses will be priced at £28 and three will be at £32.
It has been chef and part-owner Tabuku’s life-long dream to own a Mediterranean style bistro, and now that dream has come true, with a menu inspired by cuisines across Europe. He has worked as a well-respected chef for over 25 years. His previous experience includes working in hotels such as Jesmond Dene House and Wynyard Hall. Lovage has been launched in partnership with Northumberland Pub Company, who have won awards for their pubs, such as The Blackbird in Ponteland and The Northumberland Arms in Felton.
Tabuka said of the opening of Lovage: “It’s fantastic that we are finally open and we are all very excited about showcasing the food to our diners. It’s the kind of food I grew up with and what I like to cook, using the very best local produce we can find so that everything is as fresh as possible. We can’t wait for people to come along and experience it for themselves.”