3 Courses £48.00 / 4 Courses £56.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


V- Portobello Mushroom & Spinach Tart, Baby Turnips, Celeriac Purée, Crispy Leeks & Enokitake

Ve- Ribbon Vegetable Feuillet, Pickled Carrot & Cucumber, Roasted Cauliflower Purée, Black Sesame Tuile

Orange & Pistachio Rabbit Ballantine, Roasted Carrot Purée, Orange Candy, Spinach Meringue, Shaved Autumn Truffle

Seared Calves Liver, Celeriac Rosti, Charred Sweetcorn, Woodshrooms, Crispy Onions,Red Wine Reduction

Du Brow’s DobleDoble ~ Roasted PheasantBreast & Bon Bon, Seared Livers, PartridgePastrami, Hedgerow Berry Jus

‘Cod & Chips’ ~ Pan Seared Cod Cheeks, Avocado IcedCream, Straw Potato,Norfolk Sea Grass, Chorizo Jam, Fish Reduction

Fish Courses

Monkfish Tail, Roasted Tomato Purée, Courgette Ribbons, Squid Ink Tapioca, Butter & Wine Sauce

Lemon Sole & Crevette Mousseline, Artichoke Purée, Potato Caviar, Lemon Beurre Blanc

Main Courses

Ve ~ Seared Polenta Cakes, New Season Sautéed Pumpkin Caramelised Squash Purée, Crispy Shallots, Tomato Nage

V~ Aubergine & Basil Sponge, Smoked Aubergine, Red Pepper Gel, Mushroom & Chestnut Pesto, Whipped Goats Cheese, Baby Basil

Acle Marshland Beef Fillet, Garlic Potato Fondant, Roasted Parsnip Purée, Spinach Gel, Framingham foraged Mushrooms, Beef Jus (Supp £3)

Wild Mallard, Foie Gras & Smoked Chicken Pâté, Swiss Chard, Boulangere Potato, Redcurrant Gel, Stock Reduction

North Sea Brill Fillet, Celeriac Fondant, Pea Emulsion, Saffron Aioli, Watercress Pesto, Crevette Bisque

Seared Framingham Venison with Steamed Pudding, Duchess Potato, Roasted Swede Purée, Venison Jus

All dishes are served with Chef’s chosen vegetables

Additional Vegetables:
Buttered Petit Pois
Creamed Spinach
Sauté Lyonnaise Potatoes
Green Brassicas & Pancetta


Brasted’s Legendary Desserts

Ve ~ Autumnal Pear & Fig Galette, Walnut Cream, Date Purée

Treacle Tart, Buttermilk Ice Cream, Honeycomb, Spiced Oranges, Orange Purée, Orange Dust

Peach Panacotta, Peach Purée, Biscotti Crumb, Almond Tuille

Blackberry Mousse, Dehydrated Blackberries, Vanilla Sponge, White Chocolate & Arabesque Wafer

George’s Mint Chocolate ‘Angels Delight!’ White Chocolate Ganache, Milk Chocolate Dust, Peppermint Sorbet


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

Old School Welsh Rarebit

Brasted’s Legendary Cheese Soufflé

Homemade Black Pudding with Fried Quails Eggs

Coffees and Teas

A selection of Fair Trade Coffees & Teas with Homemade Petit Fours







Double Espresso


Assorted Teas






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

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