DINEHelene’s Lounge Bar

DINEHelene's Lounge Bar

We’re making some exciting improvements to the conservatory in the bar. To allow for the work to take place, the bar will be closed during the day on Monday, 28th April. and the conservatory will remain closed for the duration of the works. During this time, our bar will be open as usual and lunch will be served in our Colney Suite. We appreciate your patience.

For a lighter bite

A more leisurely eating and drinking experience can be enjoyed in Helene’s ever-popular Lounge Bar. Whether you’re looking for more of a snack, a casual coffee or a quick drink with friends, you’ll find the relaxed ambience of the lounge or light and airy conservatory area hits the spot perfectly.

We recommend booking in advance, as we may not always be able to accommodate walk-ins.
If you are a hotel resident and would like to make a booking, please contact the hotel directly.

Opening Times

Cakes, Coffee and Light Bites: 10.00am - 9.00pm

Lunch: 12.00pm - 2.00pm

Dinner: 6.00pm - 9.00pm

BOOK A TABLE

Lunch Menu
Sample menu – the available menu on the day may vary. Enjoy a leisurely lunch in our bright and airy lounge.

DOWNLOAD

Lunch Menu

SMALL PLATES

Olives and feta cheese (m) 6.40

Bread board with salted butter, olive oil & balsamic vinegar GFO (g,e,m,tn,se,so,su) 6.00

Soup of the day with crusty bread and butter GFO (for allergens, please ask on the day) 8.00

Avocado bruschetta VE GFO (g,se,so,su) 7.50

Spiced whitebait with garlic aioli GFO (g,e,f) 7.85

Salt and pepper squid with lemon and sweet chilli dip (g,mo) 7.85

Smoked haddock rarebit, marinated tomatoes and parmesan cream (g,e,f,m,mu) 7.85

Moules mariniére - Local mussels, white wine, garlic, parsley cream sauce, crusty baguette (c,g,f,m,mo,se,su) GFO 10.0

SHARING

Fish platter - Smoked salmon, kipper pâté, smoked mackerel, smoked trout, sweet cured herring and prawns with lemon mayonnaise and crusty bread GFO (g,cr,e,f,su) 24.00

Antipasti platter - Feta cheese, manchego cheese, cured meats, mixed olives, roasted vegetables, sun-dried tomatoes, chilli jam and red pepper hummus with crusty bread GFO (g,m,se,so,su) 21.50

The platters are available for one on request

Baked camembert - with rosemary and garlic, served with chilli jam and crusty bread GFO (g,e,m,tn,se) 14.75

SANDWICHES AND WRAPS

Local beef and horseradish (g,e,m,mu,so,su) 8.50

Honey roasted Suffolk ham and piccalilli (g,mu,so,su) 8.50

Norfolk turkey and cranberry sauce (g,so) 8.50

Smoked salmon, cream cheese and chive (g,f,m,so) 12.50

Prawn & marie rose sauce (g,cr,e,f,so) 12.50

Roasted vegetable and red pepper hummus VE (g,se,so) 7.75

Cheddar cheese and onion chutney (g,m,so,su) 8.50

Chunky fish finger sandwich with tartare sauce, cos lettuce and cucumber (g,e,f,mu,so) 10.75

Chicken fajita wrap - Chargrilled chicken breast, roasted peppers, grated cheese, caramelised red onion and salsa (g,m,su) 9.50

Duck wrap - Shredded duck, spring onion, cucumber and hoisin sauce (g,se,so) 10.25

Falafel wrap - Falafel, cucumber, tomato, red onion, pickled red cabbage, vegan tzatziki and sweet chilli sauce VE (g,su) 9.50

Chicken, bacon, tomato, sweet chilli mayonnaise and rocket (g,e) 11.50

Roasted vegetables, mozzarella, basil and tomato chutney (g,m,su) 11.00

Steak, charred onions, rocket and wholegrain mustard dressing (g,mu,su) 16.50

MAINS

Fish and chips - Locally caught tempura battered fish of the day with minted mushy peas and chips GF (f) 17.00

Pappardelle pasta with a wild mushroom, chive and cream sauce finished with herb oil (c,g,e,m,mu,so,su) 18.50 Add chicken 6.50

Bang bang chicken on stir fried vegetables and noodles served with a sweet chilli dressing (c,g,e,pe,se,so,su) 19.00

Caesar salad - cos lettuce, anchovies, crispy bacon, croutons and Caesar dressing topped with parmesan shavings GFO (g,e,f) 14.50

Add chicken 6.50 Add poached egg (e) 2.00

Moules mariniére - Local Mussels, White Wine, Garlic, Parsley Cream Sauce, Crusty Baguette GFO (c,g,f,m,mo,se,su) 19.00

Old Spot sausages on olive mash with sticky onion sauce (c,g,su) 17.50

Aberdeen angus steak burger - with smoked cheese, plum tomato, cos lettuce and red onion. Served with chips and red cabbage slaw (g,e,m,so) 18.00

8oz Ribeye steak - on chimichurri topped with slow roasted plum tomato and flat mushroom. Served with triple cooked chips GFO (g,su) 33.00

Plant based burger - in a brioche bun with vegan mayonnaise, plum tomato and red onion. Served with chips VE (g,tn,so) 16.50

SIDE DISHES

Triple cooked chips 5.00

Chips 5.00

Sweet potato fries 5.00

Green salad 5.00

Seasonal green vegetables (m) 6.00

Onion rings (g) 5.00

DESSERTS

Chocolate brownie finished with chocolate sauce and vanilla seed ice cream GFO (e,m,so) 8.50

Banana Sponge served with sticky toffee sauce (g,e,m) 8.50

Croissant bread and butter pudding with clotted cream (g,e,m) 8.00

Black forest gateau, chocolate brownie pieces, with cherries, chocolate mousse and cream GF (e,m,so) 8.50

Blackcurrant mousse on a biscuit base, topped with blackcurrant gel, toasted coconut and coconut ice cream GFO, VE (g,so) 8.50

Scoop of our own ice cream or sorbet GFO (m,so) 2.80

A Selection of Norfolk & Suffolk Cheese, Crackers and Chutney GFO (g,e,m,se,su) 13.75

All Day Menu
Enjoy a selection of freshly prepared dishes available throughout the day.

Dinner Menu
Sample menu – the available menu on the day may vary. Nothing set, everything special.

DOWNLOAD

Dinner Menu

TO START

Olives and Feta Cheese (m) 6.40

Bread Board with Salted Butter, Olive Oil and Balsamic Vinegar GFO (g,e,m,tn,se,so,su) 6.00

Soup of the Day with Warm Bread GFO (for allergens, please ask on the day) 8.00

Pan Seared King Scallops Pea & Mint Puree finished with Confit Bacon (c,m,mo) 14.50

Moules Mariniére - Local Mussels, White Wine, Garlic, Parsley Cream Sauce, Crusty Baguette GFO (c,g,f,m,mo,se,su) 10.00

Mushroom Parfait - Toasted Seeded Bloomer, Sautéed Wild Mushrooms and Crispy Onions (g,e,m,so,su) 11.50

Pork Belly with Asian Slaw, Thai Dressing and Toasted Peanuts (g,f,pe,so) 9.50

Antipasti - Manchego Cheese, Hummus, Cured Meats, Olives and Chilli Jam with Sourdough Bread (g,m,so,su) 9.00

Smoked Mackerel Scotch Egg, Roasted Pepper Puree and Crispy Chorizo (c,g,e,f,m) 9.50

Watermelon & Feta Salad finished with Red Onion, Pine Nuts & Mint (m,tn) 9.75

MAIN COURSE

Grilled Seabass Fillet Crushed New Potatoes, Buttered Samphire, Tarragon Sauce and Tempura Prawns (c,cr,f,m,su) 26.00

Confit Duck Leg on Chorizo, Pancetta and Cannellini Bean Cassoulet with Parsley Oil (c,su) 22.50

Roasted Lamb Rump on Butternut Squash Puree, Braised Red Onions, Tenderstem Broccoli, Fondant Potato and Mint Salsa Verde (f,m,mu,su) 28.50

8oz Ribeye Steak with Chimichurri topped with Roasted Shallots, Plum Tomato and Garlic Roasted Flat Mushroom, served with Hand Cut Chips (su) 33.00

Aberdeen Angus Steak Burger - Brioche Bun, Smoked Cheese, Cos Lettuce, Tomato, Chips with Red Cabbage Slaw (g,e,m,so) 18.00 Add - Bacon, Flat Mushroom, Guacamole, Onion Ring / 2.50 each

Bang Bang Chicken on Stir Fried Vegetables and Noodles served with a Sweet Chilli Dressing (c,g,e,pe,se,so,su) 19.00

Caesar Salad - Cos Lettuce, Anchovies, Crispy Bacon, Croutons, Parmesan, Caesar Dressing GFO (g,e,f) 14.50 Add Chicken 6.50 / Add Poached Egg (e) 2.00

Moules Mariniére - Local Mussels, White Wine, Garlic, Parsley Cream Sauce, Crusty Baguette GFO (c,g,f,m,mo,se,su) 19.00

Cod Fillet - with Smoked Bacon, Leeks and Peas in a White Wine Cream Sauce and Noisette Potatoes (c,f,m,su) 23.50

Spiced Chicken Breast with Parmentier Potatoes, Kale, Roasted Red Pepper, Plum Tomatoes and a Herb Yogurt (m,su) 22.50

Leek, Stilton and Chestnut Risotto finished with Rocket and Herb Oil VEO (c,m,tn,su) 17.00

Beetroot and Red Onion Tarte Tatin Vegan Herb Cream Cheese, Lightly Pickled Fennel with an Apple and Walnut Salad VE (g,tn,su) 17.00

TO FINISH

Chocolate and Rum Torte with Raspberry Ripple Ice Cream and Chocolate Meringue (g,e,m,so,su) 8.50

Biscoff Cheesecake - Biscoff Biscuit Crumb and White Chocolate Curls (g,m,so) 8.50

Banana Sponge with Sticky Toffee Sauce (g,e,m) 8.00

Black Forest Gateau - Chocolate Brownie, Cherries and Chocolate Mousse (e,m,so,su) 8.50

Raspberry and Vanilla Seed Crème Brûlée with Shortbread Biscuit and Raspberry and Strawberry Compote (g,e,m) 8.50

Chocolate Brownie with Vanilla Ice Cream (e,m,so) 8.50

A Selection of Norfolk & Suffolk Cheese Crackers and Chutney (g,e,m,se,su) 13.75

A Scoop of Our Own Ice Cream or Sorbet (for allergens, please ask on the day) 2.80

Wine List
Our extensive selection of wines from around the world.

Make a Reservation

We cater for all dietary requirements

V
Vegetarian
Ve
Vegan
Gf
Gluten Free
N
Nut Allergy

Please contact us if you have any special dietary requirements we can assist with.

What Our Customers Say

“The quality of the food was superb and the portions much larger than your average hotel room service. We dined on the two evenings enjoying food from both the Season’s Restaurant and Helene’s Bar. On both occasions we were blown away with both the service and the calibre of the food.”
Leanne L

DINEHelene’s Lounge Bar