Colmans Seafood Temple
Menu with Prices in the UK

North East Geordie stottie bread toasted and topped with flaky smoked haddock, two poached free-range eggs, and chive hollandaise.

Three freshly shucked Holy Island oysters served over crushed ice with shallot mignonette, lemon, and Tabasco.

Half a dozen chilled Lindisfarne oysters with classic red wine vinegar shallot dressing and sourdough rye.

Rich cognac-infused coastal shellfish bisque garnished with hand-picked Northumbrian crab meat and warm focaccia.

Plump caramelised king scallops served with smooth cauliflower purée, crispy pancetta or caper crumb, and herb oil.

Tender calamari rings dusted in Sichuan peppercorn flour, fried crisp with red chilli, spring onion, and garlic aioli.

Steamed rope-grown Shetland mussels in white wine, garlic, shallot, and parsley cream with crusty bread.

Spiced nutmeg-butter potted brown shrimp and crab served with pickled cucumber and grilled sourdough.

Sustainably sourced prime Atlantic cod fried in crisp Colmans batter (or grilled with herb butter) served with thick-cut chips.

Sweet, flaky line-caught North Atlantic haddock in golden lacy batter with Colmans chunky chips and lemon.

Delicate whole-fillet coastal lemon sole cooked in light crisp batter or grilled with caper butter, served with chips.

Plump Scottish wholetail langoustine scampi in crisp golden breadcrumbs, served with chips and house tartare sauce.

Homemade crispy fishcake packed with flaked cod, Scottish salmon, parsley, and mash, served with chips.

Thick slabs of Cypriot halloumi cheese dipped in crisp batter, served with golden chips and sweet chilli or tartare.

Nori-wrapped marinated firm tofu fried in crispy plant-based batter, served with vegan vegetable-oil chips and lemon.

Lighter alternative to battered fish: oven-roasted prime cod fillet basted in caper, parsley, and lemon butter.

Fragrant coconut, lemongrass, and red chilli curry loaded with fresh white fish, tiger prawns, and Shetland mussels, served with jasmine rice.

Whole line-caught sea bass roasted until crisp-skinned with brown butter, capers, samphire, and crushed new potatoes.

Fresh pasta ribbons tossed in creamy tomato, chilli, and vodka bisque sauce with succulent chunks of native lobster.

Meaty pan-roasted monkfish wrapped in Parma ham or herb crust with saffron potato purée and sea greens.

Crispy-skinned North Sea hake fillet resting in rich sweetcorn, smoked bacon, and clam chowder.

Freshly landed local lobster split and grilled with garlic parsley butter, skinny fries, and mixed leaf salad.

Signature coastal feast featuring grilled whole native lobster, dressed crab, Shetland mussels, king prawns, crispy calamari, skinny fries, and herb butter.

Chilled tier of half native lobster, six Lindisfarne oysters, dressed crab, crevettes, brown shrimp, and dipping sauces.

Four portions of Prime Cod & Chips bundled with two large Mushy Peas, two Curry Sauces, and four Homemade Lemonades.

Rich, fruity, mildly spiced Northern chip shop curry sauce poured hot in a dipping pot.

Slow-simmered marrowfat peas seasoned with a pinch of salt and butter.

Sweet British petit pois lightly steamed and served hot.

Authentic heavy Geordie flat round bread roll baked locally—essential for making a chip butty.

Traditional crisp brined deli gherkin or tangy malt-vinegar pickled egg.

Thick-cut Maris Piper potato chips fried crisp outside and fluffy inside.

Creamy chef-made mayonnaise packed with chopped gherkins, capers, lemon zest, and dill.

Pressed whole Sicilian lemons shaken with light sugar syrup and sparkling spring water over ice.

Zesty house lemonade swirled with crushed summer raspberry purée and fresh mint.

Choice of North East-born Fentimans Ginger Beer, Rose Lemonade, Curiosity Cola, or Dandelion & Burdock.

Chilled Italian sparkling Limonata or Aranciata Rossa (Blood Orange).

Pure 250ml chilled pressed orchard apple or sweet Valencia orange juice.

Chilled reusable glass carafe of purified coastal table water.

Proper British seaside pot of tea (with milk) or freshly brewed coffee to pair with fish and chips.

Velvety dark chocolate ganache torte layered with sour Morello cherry compote and pouring cream.

Warm date sponge drenched in salted butterscotch sauce with a scoop of vanilla pod ice cream.

Three scoops of local dairy ice cream (Vanilla, Strawberry, and Salted Caramel) with wafer.

Child-sized crispy battered cod fillet and chips with peas, followed by a scoop of vanilla ice cream and Fruit Shoot or juice.

Crispy chicken breast strips with chips and beans or peas, plus vanilla ice cream and a soft drink.

Child's portion of breaded wholetail scampi with chips, ice cream scoop, and drink.