3 Courses £48.00 / 4 Courses £56.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


Ve ~ Roasted Cauliflower, Coriander Chimmi Churri, Curried Raisins, Tempura Florets, Cashew Quinoa, Tzatziki

V ~ Porcini Foam, Roasted Chestnuts, Blue Cheese Granola, Dehydrated Wild Mushrooms, Sage Oil

Holkham Venison Tartare, Blackberries steeped in Celery Syrup, Crispy Capers & Shallots, Mushroom Mayonnaise, Bearnaise

Norfolk Quail Breast, Warm Pea Custard, Crushed Turnips, Walnut & Shallot Purée, Chorizo Crumb, Pea Shoots

Hay Smoked Hake, Leek Espuma, Crisp Shallot, Chive Oil, Courgette Ribbons, Caviar, Cockle Popcorn

Seared Sea Trout, Trout & Dill Potato Croquette, Pickled Cucumber, Dill Mayonnaise, Watercress Velouté

Fish Courses

Moules Mariniere, Smoked Cod’s Roe, Crispy Bacon, Confit Lemon, Parsley Sauce

Cod Cheeks, Leek & Fennel Salad, Bacon Jam, Mango Sorbet, Crispy Onions, Fish Reduction

Main Courses

Ve ~ Caramelised Shallot & Fig Tart Tatin, Candied Walnuts, Cheese Mousse, Kalettes, Balsamic Syrup

V ~ Beetroot Sponge, Crispy Hens Egg, Parmesan & Chive Cream, Potato Cylinder, Wilted Spinach, Beetroot Purée

Norfolk Beef Fillet, Red Wine Syrup, Cep Puree, Horseradish Caramelised Onion Rosti, Roasted Salsify, Jus. (£3 Sup)

Pork Tenderloin Stuffed with Apple & Bacon, Roasted Cauliflower Purée, Kale, Potato Dauphinoise, Cider Syrup, Jus

Pan Roast Duck, Orange Syrup Glaze,Sesame Tuile, Honey Roasted Baby Carrots, Confit Duck Bonbon, Anise & Carrot Purée, Jus

Hazelnut Crusted Gurnard, Celeriac Fondant, Charred Baby Gem, Apple Vinaigrette, Swede Purée, Fish Reduction

Dover Sole en Paupiette, Cavolo Nero, Saffron Crushed Potato, Charred Baby Leeks, Artichoke Purée, White Grape Beurre Blanc (£4 Sup)

All dishes are served with Chef’s chosen vegetables

Additional Vegetables:
Traditional Sauté Potatoes
Sweet Potato Croquettes
Creamed Spinach, Nutmeg
Sesame Parsnips


Brasted’s Legendary Desserts

Spiced Carrot Sponge, Orange Marmalade, Candied Walnuts, Rum Soaked Raisins, Aerated Cream Cheese Mousse

Chocolate Shell, Mascarpone Marsala Cream, Hazelnut Biscotti, Vanilla Sponge, Chocolate Ganache, Coffee Syrup

Ve ~ Pistachio & Plum Dartoise, Plum Jam, Caramelised Pistachios, Maple Syrup, Pistachio Ice Cream, Raspberry Dust

Blackberry & Yogurt Parfait, Blackberry Gel, Granola, White Chocolate Mousse, Dehydrated Blackberries, Toasted Coconut

Toffee Cream Tart, Peach Gel, Roasted Nectarine, Salted Pecan, Praline Cream, Ginger Bread Tuile

Baked Apple Rosette, Brown Bread Ice Cream, Cinnamon Caramel, Lemon Apple Caviar, Toasted Oat Crumb


~ House Cheeses ~
with Pickled Celery, Quince Jelly, Nuts, Homemade Crackers & JB’s Chutney

Blue with Lime Gel, Goats with Honey & Rosemary Syrup, Cheddar with Bacon Jam, Brie with Pickled Walnuts

Welsh Rarebit on Homemade Sour Dough

Ham Hock, Brioche, Pea Purée

Our Own Black Pudding with Fried Quails Eggs

A selection of fair trade coffees and teas

with homemade Petit Fours







Double Espresso








Liqueur Coffees


A large selection of Liqueurs, Malt Whiskies & Brandies is available.

Food Allergies & Intolerances:
Please ask for further information about our ingredients
Ve = Vegan V = Vegetarian

Chef Patron: Chris ‘Buzz’ Busby
Chefs: George Powles & Meg Greenacre

The Restaurant


Catering & Events

Corporate Hospitality

Boutique Rooms

Somerleyton Hall

Langley Abbey

To make a booking or to find out more call us on 01508 491 112

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