Dinner Menu

3 Courses £63.00 / 4 Courses £69.00

Canapés, Amuse Bouche & Pre-Dessert with our Compliments


Beetroot Gnocchi, Wild Garlic & Spinach core, Ricotta Sabayon, Beetroot Glaze

Tempura Confit New Season of lamb, Pea & Mint Crumb, & Spring Shoots

Pressed Gammon, Griddled Pineapple Arancini & Piccalilli Gel

Pink Gin Cured Mackerel Fillet, Poached Rhubarb, Yogurt & Dill Sauce

New Season Asparagus Cremeaux, Shaved Grana Padano, Pinenut Crumb, Sweetcorn Powder & Carrot Tuile

Fish Courses

Tuna Tataki, Wasabi Gel, Daikon Radish, Pickled Escabeche Vegetables

Butter Poached Crevettes, Melon Gazpacho, Dehydrated Capers & Potatoes Spirals

Main Courses

Monkfish in Nori, Quinoa Salad, Spring Greens, Quail Eggs & Miso Consommé

Rack of Lamb, Forcemeat Bon Bon, Parsley Orzo, Carrot and Apricot Purée, Wild Mushrooms, Confit Cherry Tomatoes (Supp £7.5)

Ve~ Pea and Jersey Royal Cannelloni, Pea Gel, Scorched Shallots, Roasted Baby Turnips

Beef Fillet, Pomme Anna, Roasted Squash Purée, Seared Calves Liver, Burnt Onion & Rich Beef Jus. (Supp £7)

Pan Seared Trout, Potato Nage, Celeriac Purée, Chorizo, Tomato & Chervil Vinaigrette

Salted Pork Tenderloin & Crispy Cheek, Roasted Peaches, Quince Jelly, Puffed Crackles, Perigueux Jus

All dishes are served with Chef’s chosen seasonal vegetables

Additional Vegetables:
Spring Greens with Lardons
Sauté Potato
Petit Pois
Creamed Spinach


Brasted’s Legendary Desserts

Peach Bavarois, Apple Gel, Caramelised Peaches, and Buttermilk Ice Cream

Frosted Strawberry Sphere, Basil Sponge, White Chocolate Mousse, Strawberry & Balsamic Salsa

‘Quintessential Tea and Biscuits’ ~ Green Tea Iced Cream, Milk Jelly, Earl Grey Crumbs & Earl Grey Tuile

Chocolate Marquise, Honeycomb Parfait, Hazelnut Praline, Salted Caramel, Torched Pears

Mango Kulfi, Passionfruit Gel, Malibu Pineapple, Toasted Coconut, Italian Meringue


~ House Cheeses ~
Quince Jelly, Homemade Crackers

Old School Welsh Rarebit

Brasted’s Legendary Cheese Soufflé

Homemade 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: Ionut Blana & Will Pittaccio


The Restaurant


Catering & Events

Corporate Hospitality

Boutique Rooms

Somerleyton Hall

Caistor Hall

To make a booking or to find out more call us on 01508 491 112

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