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The Delicate Diner meets…
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issue 01
welcome to issue 01
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recipes
issue 02
welcome to issue 02
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issue 03
welcome to issue 03
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issue 04
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issue 05
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issue 06
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issue 07
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issue 08
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lunch
B
bread
L
local produce
Bob’s Bread Bakery spelt loaf
honey roast figs, chargrilled courgette & Baron Bigod brie
cockle and bacon chowder
The Coronation Quiche
Dairy
L
local produce
N
nuts
herb pasta with wild garlic pesto
Dairy
L
local produce
V
vegetarian
Tunisian shakshuka
C
cheese
Dairy
L
local produce
M
meat
traditional Flam-kuche with smoked bacon and cheese
F
fish
L
local produce
Staithe Smokehouse™ smoked salmon terrine, beetroot and orange chutney, bread crisps, cress shoots
C
cheese
Dairy
L
local produce
V
vegetarian
perfect winter tart
C
cheese
Dairy
L
local produce
M
meatfree
roasted red pepper gnocchi, smoked garlic & basil espuma, parmesan crisp
F
fish
S
Salad
seared tuna with wasabi, coriander and pickled vegetable salad
F
fish
S
spice
Easytiger Thai fishcakes with sweet chilli jam
Staithe Smokehouse™ hot smoked salmon and pumpkin tart, autumnal salad
L
local produce
V
vegetarian
Richard Bainbridge’s heritage tomato tart
sweet & sour skewers with tofu or jackfruit
The Grove Sundown – chicken satay
celeriac risotto with scallops, pea shoots, chestnut mushrooms and truffle shavings
Dairy
F
fish
L
local produce
S
Salad
S
shellfish
Cromer crab, crème fraîche & chive tart, torched blood orange and cucumber tartlet
Dairy
L
local produce
M
meat
ratatouille inspired gnocchi
A
Alcohol
L
local produce
M
meat
the Nelson sausage roll
F
fish
L
local produce
Staithe Smokehouse kiln roast salmon and chipotle hash, new season asparagus, Norfolk duck egg, and lilliput caper butter
roasted broccoli heart with a duck egg sabayon and anchovy crumb
bacon & eggs pancake stack
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