Food Crusoes
Crusoes
of Tynemouth
C
rusoe’s of Tynemouth provided the perfect setting for a summer’s creamy white wine sauce with shallots, and for his main course he decided on the
evening. Situated right on the beach with a beautiful view around the Marinara pasta; a mix of prawns, tuna fish, garlic and tomato, which he said was
coast looking over to Cullercoats, Crusoe’s is an idyllic spot for a relaxed delicious.
meal. All of the seafood was sourced locally from North Shields fish quay, as well as the
I was instantly impressed by the ease of parking, which can often be a vegetables being local produce, which gave all the food a great fresh flavour.
problem at some venues, but at this spot was virtually outside, leaving just a Throughout the meal we accompanied the food with a selection of the cafe’s
very short stroll to the cafe. house wines. The drinks menu offered a wide selection of beverages, with bottles of
On arrival we were offered drinks to enjoy as we looked over Crusoe’s new wine priced from as little as £11.99, plus a varied number of spirits and liqueurs were
summer menu, which offered a wide selection of traditional dishes, especially also available. After two beautifully created courses, I ended my meal with a Cafe
an interesting selection of fish dishes. As we waited for our starters we enjoyed Latte, although delicious desserts are available if you decide to go for three courses.
bread and butter, which was a delicious appetiser. The bread was freshly baked The cafe serves food Monday to Friday and is open from 9am until 8pm, serving
on the premises and was a soft roll, which had a hint of rosemary to add a food throughout - last orders are 8pm. It is also available as a coffee bar seven days
pleasant flavour. a week, for you to enjoy a speciality coffee, either inside with a window seat to look
From the menu I opted for a main course of Fish and Chips, served with cream out over the sea, or al fresco on warmer days in the seated area. Simply order your
peas and pancetta tartar sauce. The fish flaked off with ease, it was succulent food at the counter, take your seat and wait in a relaxed atmosphere for your meal
and perfectly complemented by the pancetta tartar sauce, which added great to arrive.
flavour to the dish. Chef Mauricio’s talents were spotted after the 2008 Eat Festival when he cooked
My husband chose the Mussels Mariner for his starter. These were cooked in a for 22 foodies who had reserved a spot at the festival’s secret restaurant. He then
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