The conservatory restaurant with deck terrace and adjoining dining area give spectacular views overlooking the Norfolk Coastal Path and the tidal marsh beyond to Scolt Head Island and is a great place to eat local seafood and seasonal produce. It is a perfect backdrop for a truly wonderful dining experience. Dining from any aspect is unhurried and, we hope, an enjoyable social occasion. Lunch is served from 12 noon to 2 pm and dinner from 6.15 to 9 pm.
The extensive restaurant menu celebrates the best of fresh local produce. Depending on the season, mussels, crab, lobster, oysters, shrimp, sea bass, mackerel and sea trout are in abundance. What better place to enjoy the freshest of fish delivered to the kitchen door by the village fishermen and local seasonal produce including asparagus, which is grown in beds across the road or samphire gathered from the salt marsh. Fran Hartshorne, Head Chef, creates the menu to include daily specials from this local produce. The food is cooked simply but with skill & culinary flair. The award of 2 AA rosettes has reflected the consistency of the menu and service by the team for the past 7 years.
If you are lucky enough and the tide and season is right, diners will be able to see the local fishermen bringing home their catch of the day or indeed Cyril or Ben, our next door neighbour ‘mussel men’ cleaning and netting their mussels, which are grown and harvested at the bottom of the garden and delivered to the kitchen door.
There is also a landscaped sunken garden, planted with marsh type shrubbery for all day ‘al fresco’ eating. The garden comprises a solid roofed shelter area with sun canopy over the sunken seating area – both areas have heating. A separate purpose built kitchen is housed in the outdoor garden which serves a delicious breakfast from 9 – 11 am and for any other time of the day eating there is a scrumptious bar menu available from 11 am to 9.00 pm every day.
The bar is open for drinks at 11am Monday to Saturday and 12 noon on Sunday.
See Fran Hartshorne, our Head Chef, seasonal produce for February & March.