Our set menu changes regularly to reflect the very best of local produce — ingredients grown and crafted by a network of passionate Norfolk farmers, growers, and artisans we’re proud to work alongside.
Each dish is designed with care and purpose, honouring the seasons while minimising waste and making the most of every ingredient. Sustainability is not just a philosophy for us — it’s woven into everything we do, from our kitchen to the dining room.
We invite you to browse our sample menu before booking to get a sense of what we’re currently serving. While dishes change frequently, the essence remains the same: food that reflects both the land and the time of year.
Salsify "Pappardelle", Cep Cream, Crispy Salsify
Scottish Salmon & Seaweed Mosaic, Caviar Beurre Blanc, Dill Emulsion, Granny Smiths
Seared Scallops, Carrot&Ginger Purée, Smoked Caviar, Pickled Carrots, Chicken Butter Sauce (£3 supplement)
Pea & Ricotta Agnolotti, Local Asparagus, Wild Garlic & Lovage Sauce, Mint Gel
White Asparagus & Lime Risotto, 24 Month Aged Parmesan
Scottish Salmon & Cromer Lobster Raviolo, Spinach, Lobster Bisque (£5 supplement)
Breast of Norfolk Black Chicken, Creamed Potato, White Asparagus, Salted Courgette, Roasted Hazelnut Jus
North Sea Halibut, Jersey Royals, English Peas, Girolles, Lobster Bisque
Norfolk Pork Loin, Kohlrabi, Pickled Walnut, Braised Cheek, Portwood Asparagus, Crackling, Tamarind Sauce
Optional Courtyard Dairy Cheese Plate, Toasted Milk Bread, Blossom Chutney (£10 supplement)
Hazelnut Sponge, Coffee Cremeux, Tiramisu Espuma
Sharrington Strawberries & Cream, Sablé Crumb, Chantilly, White Chocolate Cremeux, Strawberry, Crème Fraîche & Basil Sorbet
Amaretto & Custard Tart, Clementine Sorbet, Mandarin Gel
Please note that this is a sample menu only. Our fine dining experience features a seasonal menu that varies daily based on the availability of sustainable ingredients.
Seared Scallops, Carrot&Ginger Purée, Smoked Caviar, Pickled Carrots, Chicken Butter Sauce (£3 supplement)
Warm Citrus Cured Scottish Salmon, Buttermilk, Dill, Cucumber Pavé
Portwood Asparagus, Egg Gribiche, Hazelnut, Egg Yolk Jam
Confit Belly of Lamb, Ratatouille, Fermented Pearl Barley, Baron Bigod Mousse
Fillet of Halibut, Jersey Royals, Spinach, Broad Beans, Gooseberry, Beurre Blanc (£5 supplement)
Stuffed Leg of Norfolk Chicken, Peas à la Française, Creamed Potato, Jus
Optional Courtyard Dairy Cheese Plate, Toasted Milk Bread, Blossom Chutney (£10 supplement)
Amaretto & Custard Tart, Clementine Sorbet, Mandarin Gel
Hazelnut Sponge, Coffee Cremeux, Tiramisu Espuma
Sharrington Strawberries & Cream, Sable Crumb, Chantilly, White Chocolate, Cremeux, Creme Fraiche & Basil Sorbet
Please note that this is a sample menu only. Our fine dining experience features a seasonal menu that varies daily based on the availability of sustainable ingredients.
We take great pride in crafting a balanced, seasonal menu that flows naturally from one course to the next. While we do our best to accommodate dietary requirements, we aim to make as few changes as possible so that every guest can enjoy the experience as it was intended by our chefs.
We are able to accommodate certain common dietary requirements such as vegetarian and pescatarian menus with notice. However, due to the nature of our dishes and the complexity of our preparations, we are unable to make changes for ingredient aversions, or to completely exclude some core components, including:
If you have an unusual or specific dietary requirement, please check with us before booking to avoid disappointment.
Please note that although we take every precaution to handle allergens carefully, we cannot guarantee a nut-, dairy-, gluten-, or allergen-free environment, nor can we completely prevent cross-contamination. The safety and comfort of our guests is always our top priority, so we encourage you to contact us directly to discuss any concerns before your visit.