2 courses £39.00 / 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.

Venison Tartare, Blackberries in Celery Syrup, Crispy Capers & Shallots, Mushroom Mayonnaise, Nasturtium, Bearnaise.

Quail, 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.

Trout, Watercress Velouté, Trout & Dill Potato Croquette, Pickled Cucumber, Dill Mayonnaise.

Fish Courses

Moules Mariniere, Smoked Cods Roe, Parsley Sauce, Crispy Bacon, Confit Lemon.

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

Main Courses

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

V ~ Beetroot Sponge, Soft Boiled Hens Egg, Parmesan & Chive Cream, Wilted Spinach, Beetroot Puree, Beetroot Crisp.

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

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

Duck, Orange Syrup Glaze, Toasted 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, Straw Potato, Cavolo Nero, White Grape Beurre Blanc, Charred Baby Leeks, Artichoke Purée.

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 Rasins, 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, Nut 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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