the restaurant

Menu

2 courses £39.00 | 3 Courses £48.00 | 4 Courses £56.00
To include Canapés, Amuse Bouche & Pre Dessert


Starters

Orange & Pistachio Rabbit Ballantine, Beetroot Meringues, Orange Candy & Shaved Summer Truffle

Marinated Kingfish in Squid ink, Coconut Purée, Seared Scallop, Fruit Nage, Potato Nest

V ~ Oyster Mushroom & Celeriac Cannelloni, Baked Heritage Carrots, Saffron Shallots, Artichoke Fritters

Hazelnut Crusted Cod Loin, Malted Summer Squash Purée, Shaved Baby Fennel, Fenugreek Sand, Cockle Popcorn & liquor

V~ Charred Alpington Asparagus, Shaved Pecorino, Quails Eggs, Foaming Hollandaise, Smashed Pine Nuts & a Lotus Root Crisp

Roasted Ellie’s Norfolk Quail, Warm Pea Custard, Mushroom Duxelle & Reduced Liquor

Fish Courses

Roasted Monk Fish, Cucumber Sorbet, Sicilian Lemon Emulsion, Artichoke Crisp & Cauliflower Snow

Brancaster Lobster Tian, Langoustine Bon Bon, Jersey Royal & Watermelon Salad, Keta Caviar & Sea Vegetables

 

Main Courses

Baked North Sea Ling Fillet, Steamed Razor Clam Chowder, Crisp Seaweed, Smoked Bacon Jam & East Coast Samphire

Pork Tenderloin wrapped in Parma ham, Chou Farci, Truffle Pomme Purée, Mushroom Ketchup, Soused Pear, Red Wine Jus

V~ Parmesan & Halloumi Arancini, Beetroot Carpaccio, Confit Potato Cylinders, Honey Scorched Fig, Tomato & Rocket Fondue

New Season Lamb ~ Seared Loin, Devilled Sweetbreads, Potato Galette & Red Watercress Crush, Nasturtium Leaves & Coal Oil

Butter Poached Turbot, Roasted Tomato Jam, Saffron Crushed Peer Potatoes, Crispy Cauliflower, Parsley Velouté

V ~ Courgette & Basil Sponge, Tempura Courgette Flower, Whipped Goats Curd, Confit Pepper & Black Olive Tapenade

Aged Norfolk Beef Fillet, Sticky Shin & Smoked Leek Broth, Roasted Salsify, White Onion Dumplings, Asparagus Shards (Supp £3)

All dishes are served with Chef's chosen vegetables

Additional Vegetables: Creamed Spring Greens & Spinach, Buttered Petit Pois, Roasted Sweet Potato Croquettes, Sauté Potatoes £4.95

Brasted’s Legendary Desserts

Warm Passion Fruit Soufflé, White Chocolate Sauce, Pistachio Tuile, Iced Mango Purée

Lemon Mille Feuille, Coconut Gel, Italian Meringue, Chocolate Snow, Coconut Foam

Blueberry Mousse, Vanilla Sponge, Blueberry Jelly, Arabesque Wafer, Cider Syrup

Blood Orange Almond Cake, Honeycomb, Ginger Crumb, Poached Rhubarb, Yogurt Sorbet, Rhubarb Syrup

Chocolate & Brandy Praline Tart, Salted Caramel, Peanut Brittle, Banana Crème Fraiche Sorbet

Strawberry Parfait, Poppy Seed Meringue, Strawberry Gel, Basil Powder, White Chocolate Mousse, Balsamic Molasses

Savouries

~ House Cheeses ~
with Pickled Celery, Quince Jelly, Nuts, Homemade Crackers & JB’s Chutney
Blue with Lime Gel, Goats with Honey & Rosemary Syrup, Black Bomber with Bacon Jam

Welsh Rarebit on Homemade Sour Dough

Sautéed Duck Foie Gras atop Brioche Toast

Our Own Black Pudding with Fried Quails Eggs

A selection of fair trade coffees and teas

  • with homemade Petit Fours
  • Americano
  • £3.75
  • Cappuccino
  • £4.50
  • Espresso
  • £3.75
  • Double Espresso
  • £4.75
  • Teas
  • £3.75
  • Chocolate
  • £4.00
  • Latte
  • £4.50
  • Liqueur Coffees
  • £11.75

A large selection of Liqueurs, Malt Whiskies & Brandies is available.

Food Allergies & Intolerances:
Please ask for further information about our ingredients.

Chef Patron: CHRIS 'BUZZ' BUSBY I. V. MMXVIII

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