2 courses £39.00 / 3 Courses £48.00 / 4 Courses £56.00

To include Canapés, Amuse Bouche & Pre Dessert


Rabbit & Foie Gras Rillette, Aerated Pistachio Sponge, Marinated Cherries, Pistachio Crumb, Jus

Cod Cheeks, Braised Fennel, Pancetta Jam, Fennel & Parmesan Wafer, Cucumber Sorbet

Ve~ Pumpkin & Potato Cylinder, Sage Crisp, Roasted Pumpkin Puree, Pine Nut Tuile, Almond Cream

Torched Mackerel, Apple Puree, Horseradish & Parsnip Pâté, Cucumber Caviar, Tapioca Tuile, Green Apple Snow

V ~ Courgette & Basil Sponge, Goats Cheese Mousse, Basil Oil, Tomato & Chilli Jam, Tempura Courgette Ribbons

Seared Pigeon Breast, Parsley Pearl Barley, Date Purée, Dukkha Crumb, Pickled Plum, Parsley Powder, Jus

Fish Course

Seared Scallop, Bacon Panna Cotta, Pea Crisp, Prosciutto Shard, Pea Iced Cream

Moules Mariniere, Dehydrated Grapes, Mollusc Reduction, Gremolata Crumb

Main Courses

Seared Salmon, Pea & Avocado Mint Crush, Crispy Brioche Yolk, Braised Baby Gem, Lemon Beurre Blanc, Sea Vegetables

Seething Partridge, Shaved Truffle, Chestnut Purée, Crispy Kale, Potato Fondant, Puffed Wild Rice, Madeira Sauce

Ve ~ Caramelised Shallot & Artichoke Feuillette, Shallot Dust, Balsamic Molasses, Shallot Puree, Candied Walnuts

Turbot with a Hazelnut & Parmesan Crust, Watercress Sauce, Chorizo Chutney, Cauliflower Florets, Stock Reduction

Herb Crusted Lamb Loin, Celeriac Gratin, Redcurrant & Mint Gel, Courgette Purée, Honey Sweet Bread, Kalette, Jus

V ~ Oven Baked Ricotta, Porcini Foam, Hazelnut Duxelle, Roasted Butternut, Chive Oil, Shaved Chestnut Mushrooms

Aged Norfolk Beef, Potato Foam, Crispy Leek, Red Wine Braised Onions, Jus (Supp £3)

All dishes are served with Chef’s chosen vegetables

Additional Vegetables:
Brussel Sprouts & Autumn Chestnuts
Honey & Sesame Parsnips
Wild Mushroom Arancini
Traditional Sauté Potatoes


Brasted’s Legendary Desserts

Spiced Panettone, Plum Jam, Walnut Crumble, Creamy Rum Syrup, Frozen Custard

Espresso Mousse, Chocolate Tuile, White Chocolate & Hazelnut Dust, Cocoa & Coffee Crumb, Dehydrated Milk Foam

Ve ~ Pear & Ginger Sponge, Pecan Toffee, Roasted Pear, Date Purée, Caramelised Pecans, Ginger Syrup

Peanut Butter Parfait, Banana Ketchup, Peanut Shortbread, Caramelised Banana, Popcorn Iced Cream

Caramelised Wafers, Cherry Fool, Brandy Foam, Blackberry & Cassis Gel, Kirsch Cherry Sorbet

Hot Chocolate & Orange Soufflé, Orange Syrup, Chilli & Chocolate Iced Cream (20 mins)


Welsh Rarebit on Homemade Sour Dough

Our Own Black Pudding with Fried Quails Eggs

Sautéed Partridge Livers & Bacon Lardons atop Brioche Toast

~ 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

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

Caistor Hall

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

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