A Newcastle restaurant has earned a place in the Michelin Guide just months after opening its doors.
Ophelia, in South Gosforth, only started welcoming diners through the doors in January. But already it has been named on the prestigious Michelin Guide.
The French brasserie is complimented on its "pleasing lack of over-complication to the food" and the "great care" that has gone into it's menu, which consists of a range of "thoroughly enjoyable" dishes and wine selection with a "Gallic influence".
Read more: Inside new restaurant Ophelia bringing a touch of French flair to Gosforth
The Michelin Guide review states: "There is a pleasing lack of over-complication to the food at this slick neighbourhood brasserie that wears its French heart on its sleeve. Great care is put into the cooking by an on-view kitchen team and the Gallic influence can be seen across the range of thoroughly enjoyable dishes, which are presented with a friendly smile. The French focus also extends to the low-intervention wine list."
The restaurant prides itself of cooking up a range of "thoughtful comfort food". On the a la carte menu, diners can select from a range of dishes, including roast pork belly with Morteau sausage, Cornish pollock with Ratte potatoes and Lindisfarne oysters.
While those dining from the bar menu can chose from dishes such as confit duck leg with white bean cassoulet and Fillet au Poivre and French fries. There's also a Sunday lunch menu offering a selection of meats including dry aged Hereford beef rump and rare breed pork belly.
But Ophelia owner Nick Grieves is no stranger to the North East food scene as he also founded The Patricia in Jesmond in December 2016. The self-taught chef named that now highly-acclaimed restaurant after his gran and the name Ophelia is one he has in mind for a time he might have a daughter.
The staff at Ophelia are headed up by head chef Nick Peskin, who was Nick's sous chef at The Patricia.
Speaking to ChronicleLive in January, Nick Grieves said: "We've had a great start so we're super happy with that". And now staff have another reason to celebrate the success of the restaurant after their speedy entry into the Michelin Guide.
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