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New Summer Menu for the WinePress Restaurant

Hand dived scallops, WinePress Summer Menu Hand dived scallops, roe , beurre blanc, curly endive and chive mille-feuille, tomato fondue

The new summer menu for the WinePress Restaurant has just landed.

Head Chef Olly Sanders, has now been able to put his stamp firmly on our WinePress Restaurant, creating his very first seasonal menu.

The new summer menu was introduced on Monday, 10th July and is already receiving great feedback from diners. Moreover, the menu was launched on the same night that an AA Inspector paid a surprise visit. AA Inspectors book accommodation and dinner anonymously, only making themselves known upon check out.

Receiving some great feedback, with the Inspector once again endorsing the Restaurant’s 2 AA Rosette rating. Proudly, the WinePress has held it’s 2 AA Rosettes for over 6 years now. He commented “…the quality of the food was most enjoyable and comfortably exceeded four star Hotel expectations”

 WinePress Restaurant Summer Menu 2023

Wild mushroom duxelle tart, truffled spinach, dashi Hollandaise

Joining the Brigade last month, Olly is already getting to grips with the complexity of the menus  the Hotel is proud to offer. Already catering for several weddings; a large 4 day residential conference; numerous private dining events; as well as the day to day breakfast, casual dining, afternoon tea and room service menus.

The new a la carte menu demonstrates Olly’s commitment to continue he’s predecessors legacy of championing seasonal produce. Produce is sourced from the wealth of local suppliers on our doorstep.

Dishes ordered by the AA Inspector included:

Starter – Cromer crab dressed crumpet, pickled courgettes, caviar butter;

Main Course – herb crusted saddle of Norfolk Blackface lamb, potato terrine, crisp sweetbread, new season peas, lamb season

Dessert – plum cake, plum curd, honey roast plum, crumble ice cream, chocolate feuilletine.

WinePress Restaurant Summer Menu 2023

Roasted Garlic Gnocchi, courgette ribbons, sorrel pesto, cep foam, tempura goats curd, stuffed courgette flower

To see the full a la carte menu click on the link. Alternatively diners can choose the Tasting Menu with Wine Flight option. Food Services Manager, Gemma, has expertly paired the dishes with 4 wines. She has included 2 wines from local vineyards, Chilford Hall and Flint.

Tables can be booked by calling 01603 272010, or alternately by going online. 

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