Evening Dining at Heacham Manor

What do you get if you combine a team of passionate chefs, some of the best ingredients in the country, and a dining room with stunning sunset views?

Well, lots of things, but most importantly we get a great many very happy customers.

The dinner menu at Heacham Manor draws from Norfolk’s long history of producing food and drink of exceptional quality. The popular menu boasts Norfolk’s freshest and very finest ingredients, including lamb and beef sourced from the Queen’s Sandringham Estate, sensational seafood all freshly caught by local fishing boats, and organic vegetables grown and harvested from Norfolk’s fertile fields.

The conservatory setting offers great views over the golf course to a coastal sun set, which regularly provides a spectacular show.

Please call 01485 536030 to reserve your table, or use the form below and we'll call you back.

Important notice for food lovers!

If you're thinking of booking a room and would like to enjoy a dinner or two while you're staying with us, we highly recommend adding dinner to your package at the time of booking your break. The restaurant is regularly full in the evenings (particularly during the summer) and although we'd love you to eat with us, it may not be possible to get a table at short notice.

 

Our A La Carte Menu

Below is included an example menu, our chef selects local seasonal ingredients and as a result our menu is updated regularly, with specials also available nightly.  Our menu on your visit may be different.

TO START

Soup £5.00

A homemade soup made from fresh ingredients sourced as locally as possible

Gressingham Duck Leg £6.25/£10.25

Confit of Gressingham duck leg served with a beetroot salad, roast hazelnuts, honey and hazelnut dressing and rocket leaf

Caesar £6.00/10.00

A traditional caeser salad composed of baby gem lettuce (grown by William Fletcher of Gedney) granary croutons, parmesan shavings and marinated anchovies.

Haddock, Leek & Potato Terrine £6.25/£10.25

Cold set smoked haddock and new potato terrine set with a haddock stock and wrapped in leek. Served with a celeriac and wholegrain mustard remoulade and chargrilled ciabatta

Goats Cheese Cheesecake £5.95/£9.95

Baked goats cheese and chive cheesecake served with a homemade red onion marmalade and rocket salad

Scallops £8.75

Pan roast king scallops with crisp confit of Norfolk bred pork belly, homemade apple sauce peashoot salad

Pigeon £5.25/9.95

Locally sourced seared Pigeon breast served with English strawberry and balsamic vinegar compote with roast black pudding

Anti Pasti Platter £5.75/9.75

Served on a slate and comprising of cornishons, surfine capers, sun blushed sweet tomatoes, grilled artichokes, Milano salami, and roast pimentos

 

THE MAIN EVENT

Fillet steak £18.95

Medallions of fillet steak cut from Red Poll cattle reared on the Sandringham Estate (as supplied by Pelham & Talbot) served with potato fondant, baby carrots, purple sprouting broccoli, baby onions and a red wine jus

Duck Breast £17.25

Roast breast of Gressingham duck served with pickled wild mushrooms, savoy cabbage, butter roast new potatoes and a red wine jus

Pork Tenderloin £15.95

Roast Scotsfield pork tenderloin (as supplied by Pelham & Talbot). Served with a caramelized red onion and sage mashed potato, green beans and a whole grain mustard cream

Lemon sole £16.50

Whole baked lemon sole (as supplied by Coles of kings Lynn) with brown shrimp and lemon butter, courgette ribbons, capers and baby fennel shoots.

Sea bass £15.95

Seared fillet of sea bass (as supplied by Coles of kings Lynn) served with a chorizo sausage, mozzarella and pea risotto and semi dried tomato.

Mussels £11.50

A pot of Brancaster mussels steamed with chardonnay, onion, garlic, thyme and bay leaf finished with double cream and chopped chives.

Leek and Mushroom Lasagne £14.75

An open lasagne layered up with sauté wild mushrooms, baby leeks and sun blushed tomato topped with a white butter sauce and parmesan shavings.

Sides £2.50

Olive oil mashed potato, home cut wedges, seasonal vegetables, mixed salad, caeser salad

 

 

The final fling

Poached Fresh Fig £6.50

Fresh fig poached in light red wine syrup with cinnamon and vanilla bourbon and servedwith biscotti

Morello Cherry Mousse £5.95

Wrapped in a cherry scented Genoese sponge and served with a lemon sorbet

Chocolate and Coriander Tart £6.25

Served with ginger biscuit, coriander tuille and crème fraiche

Crumble Tart £5.95

Apple, blackberry and frangipane tart topped with and crunchy crumb served with caramel ice cream

Mixed Ice Creams and Sorbets £4, 95

A choice of two ice creams or sorbet served on a meringue base.

Choose from: - Vanilla,Chocolate, Strawberry, Caramel, Pistachio and Rum & Raisin

Sorbets: - Blackcurrant, Orange, Lemon & Strawberry

Cheese £7.50

A selection of English cheeses to include:

Binham blue (a blue veined quite strong cheese in the style of a Stilton).

Cornish yarg (a semi-hard mild flavoured cheese wrapped in nettle leaf).

Oxford Isis (a very strong full fat soft cheese washed with honey and mead).

Capricorn (a mild soft cheese made from goat’s milk in the style of Brie).

These are served with a selection of biscuits, iced celery and a red grape jelly

 


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