Six, Baltic, Newcastle - Restaurant-review

PUBLISHED: 00:04 15 February 2010 | UPDATED: 16:02 20 February 2013

Sirloin steak

Sirloin steak

Nowhere on the banks of the River Tyne boasts such a commanding position or more spectacular view than Six restaurant, atop the Baltic Centre for Contemporary Art at Gateshead Quays.

To reserve a table at Six, at the Baltic, Newcastle, ring 0191 440 4948, or email

Six represents the highest score in ice skating judging. A six is the highest score off one stroke in cricket. You need six numbers to win the jackpot in the National Lottery. And Six is the name of the new restaurant winning the plaudits at the Baltic Centre for Contemporary Art in Newcastle.

Perched on the sixth floor rooftop of this former flour mill, Six was opened by celebrated regional chef Richard Sim and his First Element group in February, 2009, to offer what is described as "British modern cuisine". With expansive views of the Newcastle and Gateshead waterfronts and the bridges of the River Tyne through floor-to-ceiling glass walls and a fabulous viewing lounge/bar,

Six takes the breath away before the menu has even been considered. The restaurant is a cacophany of chatter and relaxed dining in informal and contemporary surroundings that generate an enjoyable experience.

Its menu offers an immediate pleasant surprise - all the dishes are reasonably priced, with main courses ranging from 12 or 13 for Seared Tuna Nicoise or Pan Fried Sea Bass to 15 to 16 for duck, lamb shank, quail, lemon sole and other tempting offerings. Steaks run from 17.50 for an 8oz rump to 25 for an 8 oz fillet. All dishes are British in origin and are served with a selection of vegetables and side dishes that include among them roasted new potatoes and vegatables, salads and chunky chips.

We selected starters, at 6.95 each, of grilled English goat's cheese with poached baby pears and pickled walnuts, and chilli salt fried squid with an Asian dipping sauce. Both were beautifully presented and were neither over-facing nor meagre.

Our choice of main course was lamb shank from Northumberland's Ingram Valley with Heritage mashed potato and port jus, and the 12oz sirloin steak with green pepper sauce. The lamb fell off the bone, was beautifully tender and came with a creamy mash and vegetable bowl containing mange tout, broccoli, courgettes and green beans. The steak was perfectly 'medium', as requested, and came with a delicious, velvet-like sauce, mushroom, cherry tomatoes on the vine and four of those wonderful, large chunky chips, an entirely adequate portion - no need for a side order.

Dessert, at 6 each, offered sticky toffee pudding, roast pineapple,
panacotta and cinnamon roasted plums, lemon posset and knickerbocker glory, but we settled for warm chocolate brownie with wild cherry ice cream and Bailey's and chocolate bread and butter pudding. Incredible, both of them.

The cellar at Six offers a selection of 34 wines, ranging from a white Chardonnay at 14.95 to a Burgundy at 45.95, so something for the sophistication of most palettes.

The views and the food at Six are wonderful but the lasting impression is of the incredibly friendly but unobtrusive service. All the staff appear to serve all the tables, each being attentive and offering easy conversation when invited to linger. You wait and want for nothing. Six scores six, in every sense.

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