3 Courses £48.00 / 4 Courses £56.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


Ve ~ Celeriac, Mushroom and Almond Cylinder, Saffron Shallots, Almond Cream, Baby Carrots & Pine Nut Wafer

V~ Our own Alpington Asparagus, Pine Nut Crumble, Foaming Hollandaise, Beurre Noisette & Buckwheat Crisps

Citrus Cured Salmon, Mandarin Gel, Cucumber Caviar, Sesame Tuile, Compressed Charred Cucumber

Seared North Sea Cod Loin wrapped in Bacon, Crisp Norfolk Samphire, Pea Purée, Potato Rosti, Fish Reduction

Parmesan Crusted Framingham Venison, Pistachio Purée, Vanilla Pears, Candied Beet Carpaccio & Honey Syrup

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

Fish Courses

Gurnard Fillet, Spiced Pineapple & Coconut Keta, Elderflower Crisp, Green Apple Sorbet

Black Tortellini of John Davies’ Cromer Crab, Avocado Gel, Braised Beans, Lemon Beurre Blanc, Truffle Oil & Parmesan Crisp

Main Courses

Ve ~ Wild Mushroom Gnocchi, Mushroom Crisps, Onion Powder, Watercress Purée, fresh Baby Watercress

V~ Carrot Pannacotta, Orange Gel, Basil Oil, Basil Sponge, Hazelnut Crumb, Black Sesame Cracker

Rob of Swannington’s Beef Fillet, Pomme Anna, Roasted Tomato Ketchup, Sticky Braised Cheek, Crispy Onion, Marrow Bone Jus (Supp £3)

Rack of Orchard Farm Lamb, Polenta, Jerusalem Artichoke Purée, Shaved Pickled Beetroot, Mint Oil, Beans Tagliatelle

Sautéed Bream Fillet, Celeriac Purée, Bronze Fennel, Pea Crushed Norfolk Keepers & a Fish Reduction

Skate Wing, Saffron Potato Cylinders, Brown Shrimp Butter Crumb, Shell Reduction, Chorizo Madeline

Gressingham Duck Breast, Potato Caviar, Charred Oyster Mushrooms, Wild Nettle Barley, Orange Gel & Spiced Grape

All dishes are served with Chef’s chosen vegetables

Additional Vegetables:
Braised Minted Petit Pois
Creamed Spinach
Sauté Potatoes
Sweet Potato Croquettes


Brasted’s Legendary Desserts

Banana Mousse, Banana Ice Cream, Whipped Ganache, Coconut Tuile & Almond Doughnuts

Strawberry Crémeux, Strawberry Salsa, Gin Preserved Strawberries, White Chocolate Wafer, Elderflower Granita, Strawberry Foam

Homemade Custard Tart, Plum Jam, Butterscotch Sauce, Popcorn, Orange Powder, Sherry Jelly

Gingerbread Sponge, Ginger Syrup, Toasted Walnuts, Clotted Cream, Roasted Pears

White Chocolate Soufflé, Raspberry Gel, Pistachio Crumb, Rhubarb Ice Cream (Please allow 20 Minutes)


~ 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

Brasted’s Twice Baked Cheese Soufflé (Please allow 20 Minutes)

Devilled Lamb’s Kidneys

Our Own Black Pudding with Fried Quails Eggs

Coffees and Teas

with Homemade Petit Fours ~ Our Coffee is locally supplied & roasted by Java Bean, also a Proudly Norfolk Member







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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