Here's What We Thought of Kiln in Ouseburn

A lazy stroll along the Quayside and up the Ouseburn on a warm evening is always a pleasure, and even on a weeknight the area is bustling with life. At its heart is Kiln, which like many buildings in Ouseburn began its life as something else entirely before being transformed into a charming hub for great coffee, cake and (most importantly for our visit) dining.

There’s something delicious to tuck into whenever you visit, with plenty of brunch and lunch options, but we’re interested in the evening service which promises an exotic blend of mezze dishes, flavourful sides and generous options from the grill.

Stepping inside I’m immediately taken by the vibe, which relies on a pared-back approach to decor, complete with wooden tables, exposed brick walls with a curated selection of artwork, and plenty of warm, moody lighting. I’m particularly enamoured with the log-burning fire in the middle of the dining space, which is maintained by the team throughout the evening but never becomes overwhelmingly hot.

The homemade focaccia and za’atar pita arrive warm alongside the red pepper muhammara dip, tirokafteri (whipped feta with pine nuts and chilli), and tahini cauliflower with black sesame. The muhammara is topped with thick pomegranate molasses and hazelnuts, and is a particular favourite for us. The dishes are designed for tearing, sharing and dipping, and I can imagine how pleasant this would be enjoyed at the height of summer in their outdoor space.

Next come the grill options (and another rumman for me). On the advice of our server, we go all out and get the charred lamb chops with tzatziki, and the whole roast seabass. On the side, we choose the maple-roasted carrots with sumac and mango amber potatoes, which are coated in a deliciously fruity curry sauce. Unsurprisingly, the wonderfully delicate and fragrant seabass steals the show whilst the tzatziki lends a freshness to the lamb chops which are pleasantly charred.

We’re sweet-talked into a dessert and on the recommendation of two members of the team we split the dark chocolate mousse. With the addition of sea salt, olive oil and pistachio, it’s indulgent without being too sweet. Not satisfied that we’ve had our fill, our server also thoughtfully packs us (an enormous) slice of pistachio and raspberry cake for the road.

4 Hume St, Byker, Newcastle NE6 1LN
kiln.cafe

Highlight:

The seabass, a great centrepiece for group dining.

Our Take Away:

 Kiln is such an inviting space. The food is undeniably delicious and the team go the extra mile to make visits special.

What We Wish We’d Tried:

Pistachio, walnut and orange blossom Baklava – I will be back for you!