Chef,
Henri Paul |
Relaxed
informality is the keynote of the seaside bistro run by Norfolk-grown
chef Henri Paul. He and his wife Nicki opened Marmalade鈥檚 in
Sheringham three years ago, just up the coast from Cromer where
he was head chef at the Cliftonville Hotel, and a short haul
from his Overstrand roots - though he did once stray over the
border to work in Suffolk for a spell. Simplicity, whether it鈥檚
local pheasant or fresh fish flown from the Gulf of Mexico,
is central to the constantly-changing menus. Why not try one
of his recipes?
NEW
Monkfish
king scallop kebabs
NEW
Fillet
steak with blue cheese and Guinness sauce
Sheringham
crab and spinach roulade
Fresh salmon fillet with crayfish
mousseline
Aubergine parcels
Supreme of pheasant
Honey and mustard
roast lamb
Morston
mussells and prawn chowder
Sheringham crab and smoked salmon fish cakes
Tenderloin of pork with courgette and red onion relish
Puddings
Lemon posset
Classic creme caramel
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