The
CROWN HOTEL
and
RESTAURANT
Circa. 1650

We have two restaurant dining areas, known as the old court restaurant and the club room. They are both laid to a high standard, with their own individual features and character. All menus are available, so you are free to choose the lightest dish or the most generous.

We source our produce as locally as possible, but do stretch further a field for certain aspects, such as Scottish beef which comes from the award winning Aubrey Allen butchers. We also use our Village Butcher and our local fruit & vegetable supplier; in addition we support Norfolk cheeses and produce caught from the Norfolk coastline.

Our menus reflect our wish to accommodate as many individual tastes as possible, combining traditional fayre with a la carte dining, please see our main menus attached.

In addition to our main menus, we offer a constantly changing Specials 'Menu of the Day' samples of which can be seen below:


To Start:

Steamed Brancaster Mussels ~ a large bowl of steamed fresh Norfolk mussels, with a creamy white wine sauce £ 5.95

Pan Fried Figs with Mozzarella ~ fresh figs pan roasted in butter, served with fresh mozzarella & chorizo £ 4.95

Chicken & Mushroom Parfait ~ smooth chicken parfait studded with wild mushrooms, served with red onion preserve & hot toast £ 5.25

Main Courses:

Pan Fried Medallions of Beef ~ medallions of beef pan fried with foie gras & oxtail daube, red wine sauce & crispy sage leaves £ 14.50

Venison Noisette ~ venison loin, pan fried in butter with butter roasted marrow, redcurrant infused sauce & bitter chocolate £ 12.95

Pan Fried Fillet of Sea Bass ~ served upon roast baby fennel, julienne of mange tout with a light star anise dressing £ 12.95  



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