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+44 (0)1603 810264
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Email:
enq@parkfarm-hotel.co.uk
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Our July in numbers

Our July in numbers...from cake to late checkouts

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Julys complimentary break winner

If you have stayed overnight with us 3 days after your departure you will receive an email asking if you can complete our guest survey. Every guest that leaves us a review using... Read more »

Hotel reviews- What they mean to us

We sat down and spoke to Michael Bannister, the man in charge of park Farm Hotel's online reputation.

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Charities and Events supported throughout April and May

Many more local causes and charities have been supported by Park Farm throughout April and May.

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Royal Norfolk Show 2015

The largest two day agricultural show in the UK returns to the Norfolk Showground.

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Sample Dinner Menu

This is a sample menu and the dishes shown may not be available should you dine with us.

Two Courses: £24.75 (inc. Coffee)
Three Courses: £29.75 (inc. Coffee)

(§ - Supplementary Charge. Prices exclude Supplements)

**Sample Menu**

Starter

Chicken Consommé with Braised Chicken Thigh and a Chicken Mousse                                                              

Pork Croquette with a Beurre Noisette Mash, Bramley Apple and Smokey Scratchings

Rabbit Ballotine wrapped in Parma Ham with Carrot Pearls and Puree

Crispy Potato Gnocchi with Roasted Tomatoes, Caramelised Aubergine and Marinated Olives with Basil and Parmesan

Smoked Haddock Tortellini with Cod Crisps, Dill and Celeriac

Fig and Blue Cheese Tart with Red Wine Poached Pear, Walnut Cream and Fig Puree

King Scallops with Cauliflower Puree, Cauliflower Cous Cous and Herbs

 

Main Course

Pan Seared Lamb Rump on a Root Vegetable Stew with Thyme Dumpling and Pea Puree

Roast Duck Breast in Rosemary Salt with Honey glazed Shallots, Salsify and Sprouting Broccoli finished with a Madeira Jus

Pan Roasted Loin of Pork on Olive Oil Mash Potato with Braised Red Cabbage and Burnt Apple Puree served with a Suffolk Cider Jus

Fillet of Beef with a Black Pudding Mash, Slow Roasted Mushroom and Wilted Leeks finished with a Stout Jus

Salmon Coq au Van Penny Onions, Button Mushrooms and Bacon in a Tomato and Red Wine Jus

Cod Fillet wrapped in Pancetta on a Roast Parsnip Puree with Parsnip Mash, Maple Syrup Fondant Parsnip finished with a Parsnip Crisp

Pan Fried Turbut on a Mussel and Cockle Chowder topped with Air Dried Parma Ham and Mint Crème Fraiche

Risotto of Ceps with Pear Pearls and Chives topped with Parmesan Shavings and Truffle Oil

Chargrilled Provencale Vegetables with Grilled Goats Cheese, Garlic Croutons and Mustard Dressing

 

Desserts

A Choice of Desserts, Ice-cream or Sorbet

or

A Selection of Cheeses served with Biscuits, Celery and Grapes (Supplement charge will apply)

Coffee

Freshly Brewed Cafétiere of Coffee served with After-Dinner Mints