3 Courses £51.00 / 4 Courses £59.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


Sautéed Norfolk Quail Breast, Chestnut Purée, Buffalo Curd, Mushroom Consommé & ‘Cheese on Toast’

V ~ Roasted heritage Beetroot, Goats Cheese Parfait, Pickled Heritage Beets, Apple Chilli Purée, Baby Basil

Cley Smoke HouseSalmon & Dressed White CrabFeuillet, LemonCrème Fraîche

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

Ve ~ Twice Cooked Salsify Croquettes, Butternut Ribbons, Purple Kale, Carrot Ketchup & Winter Truffle

Fish Courses

Hand Dived Scallop Ceviche, Smoked Roe Espuma, Pink Grapefruit, Fennel & Beetroot Tartare

Lemon Scented Crevettes, Spiced Potato Caviar, Light Curry Velouté& Coriander Shoots

Main Courses

Confit Pork Saddle, Roasted Veal Sweetbread, Salsify Carbonara with Pancetta & Parmesan

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

Acle Marshland Beef Fillet, Braised Ox Cheek Faggot, Onion Croquette & Bourguignon Sauce (Supp £4)

V ~ Foraged Mushroom Stroganoff, Arancini, Caramelised Shallots, Purple Kale & Dijon Cream

Herb Crusted Cod Loin, Malted Celeriac Purée, Crispy Egg Yolk, Heritage Tomato Vinaigrette

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

All dishes are served with Chef’s chosen seasonal vegetables

Additional Vegetables:
Buttered Petit Pois
Sloe Gin Braised Red Cabbage
Elveden’s with Truffle & Parmesan
Wilted Greens with Pancetta & Cream


Brasted’s Legendary Desserts

Ve ~ Liquorice Panna Cotta, Steeped Berry Sorbet, Bergamot Curd & Coriander

Rhubarb & Ginger Tart Tatin, Gingerbread Iced Cream, Rhubarb Gel, Amaretti Crumb

Mango Parfait, Pistachio Sponge, Poached Mango & Passion Fruit Curd

Caramel Chantilly Tuile, Clementine Jam, Milk Chocolate Crémeux & Clementine Sorbet

Coconut & Pineapple Meringue, Coconut Sorbet & Pineapple Wafer


~ 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

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







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

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