Norfolk Restaurant Week, 2018

We are pleased to be part of Norfolk Restaurant Week again this year after last years resounding success. Martin and the team have made it bigger and better than ever by this year introducing Norwich Restaurant Week in association with Norwich BID.

So, from the evening of Monday 29th October until Saturday 10th November, we will be ditching all of our menus (Set lunch, A la Carte, Lunch Pairings) and offering one menu only for lunch and dinner - the Norfolk Restaurant Week menu. Last year we went all out to provide our lovely guests with fine food at set menu prices and this year we will offer the same. Please note that this event is filling up quickly, so if you want a table, please do give us a ring on 01603733188

2 courses £18

3 courses £23


Pheasant, foie-gras and ham hock terrine, damson, mustard pickles, charred sourdough.

Cauliflower, coconut and cumin soup, coriander. (V,Vg,GF)

Cured salmon tartar, kombu, apple, shiitake, puffed rice.

Smoked beets, rosary ash goats’ cheese, burnt apple, beetroot crackers.


BBQ pork collar, sauerkraut, greengage ketchup.

Chargrilled bavette, mushroom, kale, truffle.

Pheasant breast, parsnip, crab apple, bacon.

Roast hake, salsify, confit garlic, brown butter.

Crown Prince pumpkin risotto, sage, (aged pecorino) ,pickled pumpkin. (V,GF,(Vg))


Triple cooked chips, smoked garlic aioli.

Baked sweet potato, chipotle butter.

Brassicas, salsa verde.

Eves hill leaves, XV rapeseed oil dressing.

Gem hearts, blue cheese dressing.


Baron Bigod, malt loaf, celery.

Farmyard Chocolate bar; 65% Colombian, miso caramel, peanut, milk sorbet.

Almond milk rice pudding, plum jam, toasted almonds (V,Vg,GF).

Quince poached in Malbec, malted rye crumble, tonka baked cream.