Dinner Menu

3 Courses £51.00 / 4 Courses £59.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


Ceviche of East Coast Mackerel with Buttermilk Snow, Cucumber & Dill Keta, Crab Crème Fraiche & Seaweed Cracker

Barbequed Portwood Asparagus, Hazelnut Browned Butter, Confit Egg Yolk, Shaved Pecorino & Summer Truffle

Parmesan Crusted New Season Lamb Loin, Candied Beetroot, Pistachio Puree & Nasturtium Leaves

Norfolk Quail, Butter Poached with Wild Garlic, Warm Pea Custard, Squash Fondant, Crisp Shallot Rings, Chorizo Crumb

Ve ~ Artichoke Ratatouille Dumplings, Griddled Tender Stems, Roasted Carrot, Scented Barley & Gazpacho Puree

Yellowfin Tuna Tartar, Avocado Guacamole, Puffed Rice, Compressed Mooli, Salmon Pearls & Sesame Emulation

Fish Courses

Potted Scottish Salmon, Cucumber Crème Fraiche, Watercress Emulsion, Rocket Pesto & Sour Dough Crisp

Cromer Crab & King Scallop Lasagne, Confit Leeks, Chive Velouté & Tempura Samphire

Main Courses

Scotch Beef Fillet, Boulangère Potatoes, Ox Cheek Agnolotti, Braised Barley, Textures of Onion & Morel with a Madeira sauce (£4 Supp)

Honey Marinated Norfolk Duck Breast, Sweet Potato Fondant, wilted Spring Greens, Crispy Leg Bagnet’s & Master Stock

Roasted Cod Loin, Pea & Broad Bean Hummus, Tomato Gel, Leek & Chervil Croquette, Fish Reduction

V ~ Toasted Tomato and Mascarpone Ravioli, Red Pepper Velouté, Parmesan Crisp, Toasted Pinenuts, Basil Oil.

Pork Tenderloin Poached in Pistachios Milk, Textures of Carrots, Whipped Ricotta, Honey & Pistachios Pure

Ve ~ Spiced Legume & Potato Cylinder, Caramelised Squash, Crispy Shallots, Tomato Nage

All dishes are served with Chef’s chosen seasonal vegetables

Additional Vegetables:
Braised Minted Petit Pois
Creamed Spinach
Sauté Potatoes
Cauliflower Cheese Gratin


Brasted’s Legendary Desserts

Dark Chocolate & Vanilla Mascarpone Dome, Passion Fruit Jus, White Chocolate Sauce & Honeycomb

Mango Kulfi, Prosecco Curd, Italian Meringue, lemon Sherbet, Preserved Pineapple

Warm Sticky Savarin, English Raspberry, Amaretto Sabayon & Mint Syrup

Peanut Butter Parfait, Banana Ketchup, Peanut Shortbread, Caramelised Banana, Popcorn Ice Cream.

White Chocolate Cremeux, Gin-Soaked Strawberries, White Chocolate Snow, Arabesque Wafer, Strawberry Sorbet


~ 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

Brasteds Legendary Cheese Souffle

Our Own Black Pudding with Fried Quails Eggs

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
Restaurant Manager: Ashley Bush
Chefs: George Powles & Ryan Petch


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

  • Join us on: