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The Delicate Diner meets…
the magazine
issue 01
welcome to issue 01
read issue 01
columnists
features
meet the chef
my taste of East Anglia
recipes
reviews
travel
issue 02
welcome to issue 02
read issue 02
columnists
cookbooks
features
gift guide
meet the chef
my taste of east anglia
recipes
reviews
taste test
travel
issue 03
welcome to issue 03
read issue 03
columnists
features
meet the chef
my taste of east anglia
recipes
reviews
travel
issue 04
welcome to issue 04
columnists
features
meet the chef
my taste of east anglia
recipes
reviews
travel
recipes
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meat
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Home
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A
Alcohol
Dairy
F
fish
L
local produce
M
meat
fillet of seabass with crayfish and samphire risotto, beetroot purée, basil oil and honey- glazed carrots
sweet & sour skewers with tofu or jackfruit
free range pork chops with mango and couscous salad and green sauce
L
local produce
smoked paprika roasted chicken with peppers and chorizo
Dairy
L
local produce
M
meat
bacon chop, crushed new potatoes and savoy cabbage with a parsley butter cream sauce and baby roasted onions
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
hot smoked duck breast with chilli jam
Orange and whisky roasted duck
L
local produce
Duck pancakes with mango and ginger
L
local produce
M
meat
the perfect leg of lamb
C
chinese
bang bang chicken
beef tartare, whole grain mustard, broad beans, endive, black garlic mayonnaise
Intermediate
vegan
Vegan
black bean and lentil burger patties
Dairy
L
local produce
Brasted’s legendary twice baked cheese soufflé
‘Green Goddess’ oven roasted chicken salad
Miso roasted aubergine with herby yoghurt, ginger, pickled red onion and sesame
F
fish
L
local produce
Staithe Smokehouse kiln roast salmon and chipotle hash, new season asparagus, Norfolk duck egg, and lilliput caper butter
L
local produce
M
meat
spring lamb loin and rack, baby fondant potatoes, heritage baby carrots, broad beans, wild garlic & smoked pomme purée, morello cherry aspic and gel, lamb & chocolate jus
roasted broccoli heart with a duck egg sabayon and anchovy crumb
butternut squash, mushroom & chestnut filo pie
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