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Love is in the Spa this February

With Valentine's Day fast approaching, we are definitely feeling the love here in the Imagine Spa at Park Farm Hotel.

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The winning photo from December

The festive season is over but we have just picked our winner for the hotels monthly photo competition

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Valentines ideas

Looking for some inspiration for Valentines. Well look no further.

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Celebrating the launch of our new luxury suites

To celebrate the launch of our new luxury Suites we are offering a generous discount.

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November competition winner is announced

October saw us again receive a high number of entries to our competition....

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Banqueting Dinner Menu 2016

Two Courses: £29.50 (inc. Coffee)

Three Courses: £34.95 (inc. Coffee)


Please select 3 starters in total to include one Soup

  • Potato and Watercress Soup
  • Smoked Garlic and Roasted Tomato Soup
  • Parsnip and Honey
  • Carrot and Coriander
  • Roasted Plum Tomato and Basil
  • Crab and Coriander Soup
  • Cullenskink (smoked haddock and potato)
  • Mediterranean Fish Soup with Gruyer Cheese
  • Courgette and Brie
  • Butternut Squash Soup

Plus 2 from the following

  • Butternut Squash and Mussel Stew with Herb Focaccia Bread
  • Smoked Chicken and Roquefort Mousse on Roasted Tomato Dressing
  • Crab and Shellfish Linguini with Parmesan Crisp
  • Twice Baked Spinach and Norfolk Dapple Souffle with Tomato and Basil Dressing
  • Carpaccio of Beef with Parmesan and Rocket
  • Confit of Duck Leg on Sweet Potato Mash with Red Wine Jus
  • Norfolk Mussels with a Coriander, White Wine Garlic Sauce with Warm Tomato Bread
  • Tempura Fillet of Red Mullet on Saffron and Pea Risotto
  • Oxtail Cottage Pie served with Pea Puree and Red Wine Jus
  • Salted Duck Breast with Celeriac Remoulade with Meaux Mustard Dressing
  • Salmon Gravadlax Beetroot Cured with Lemon Confit
  • Chicken and Duck Parfait with a Plum and Apple Chutney
  • Terrine of Pork with Ale and Apricots served with Onion Jam
  • Crisp Courgette Tart with Plum Tomato and Basil Sauce
  • Smoked Trout Pate with Anchovy Straw on a Red Pepper Salsa
  • Goats Cheese and Olive Tart with Seasonal Leaves and Red Pepper Coulis

Main Courses

Choose 3 in total from the following

  • Grilled Seabass Fillet on a Cockle and Brown Shrimp Bur Blanc
  • Seared Salmon on Clan Chowder topped with Baby Leeks
  • Grilled Black Bream on Mushroom Duxelle with Lemon Butter Sauce
  • Roasted Cod Loin on Smoked Ham Hock Jam with Curly Kale Bur Blanc Sauce
  • Rainbow Trout Fillet on a Fricassee of Peas and Cabbage topped with Gruyere Beignet
  • Poached Plaice Fillet on Seafood Bisque topped with Breaded Crab Claw
  • Lamb Fillet on Creamed Potatoes with Red Current and Port Jus £3.00 supplement
  • Corn Fed Chicken Breast filled with Wild Mushroom and Basil Mousse topped with Sticky Onions served with a Marsala Sauce
  • Supreme of Chicken wrapped in Smoked Bacon on Celeriac Mash with Tomato and Oregano Sauce

Served with a selection of Freshly Prepared Vegetables and Potatoes

Where potatoes form part of the dish then one other potato dish will be served


Please select 2 Desserts from the following

  • Strawberry and Vanilla Brulee with Biscotti Biscuit
  • Chocolate Fondant with Homemade Vanilla Ice Cream
  • Pecan Pie served with Strawberry Ice Cream
  • Eaton Mess Made with Seasonal Fruits
  • Chocolate Truffle torte with Florentine Biscuit and Hazelnut Ice Cream
  • Vanilla and Strawberry Ripple Cheesecake
  • Salted Caramel and Chocolate Tart with Passion Fruit Sauce
  • Sticky Toffee Pudding with Banana Ice Cream
  • Panacotta with Strawberry and Black Pepper Compote
  • Tiramisu with Tia Maria Sauce
  • Selection of Norfolk and Suffolk Cheese with Plum Chutney £2.75 supplement


Coffee served with Mints


For numbers of 15 and above we request your guests pre order their meals from your chosen menu.

We will print your individual place cards for you on receipt of your orders.

If you are unable to obtain pre-orders then your selection is reduced and you would select one soup with one additional starter, two main courses and a fruit salad plus one additional dessert and we will print your menus for you.

Prices are inclusive of VAT at 20%. Service charge is left to your discretion.

Every effort has been made to ensure that all our ingredients do not contain any genetically modified soya and/or maize. Some of our products may contain nuts. Some fish may contain bones.