Please do remember to pre-book for suppers, especially during busy times such as bank holidays or half term times, we have a small restaurant and hate to disappoint!!

 

SUNDAY 1ST JULY 

SUN DRIED TOMATO, HOMEMADE PESTO AND GOATS CHEESE SERVED WITH DRESSED ROCKET AND BALSAMIC REDUCTION

SMOKEHOUSE SMOKED FISH PLATTER WITH MINTED NEW POTATOES AND HOMEMADE SOUR DOUGH

RICH CHOCOLATE BROWNIE SERVED WITH VANILLA SEED ICE CREAM

MONDAY 2ND JULY – NO SUPPER

TUESDAY 3RD JULY – 

LOCAL RUNTON CRAB AND CHILLI CAKE, AIOLI DRESSING AND MIXED LEAF SALAD

SEARED FILLETS OF BLACK BREAM, POTATO BACON AND SPRING ONION SALAD, ROASTED BABY BEATS AND BALSAMIC GLAZE

DARK CHOCOLATE TORTE, SOAKED CHERRIES AND WHITE CHOCOLATE ICE-CREAM

WEDNESDAY 4TH JULY – PRIVATE FUNCTION

THURSDAY 5TH JULY – PRIVATE FUNCTION

FRIDAY AND SATURDAY 6TH AND 7TH JULY – PRIVATE FUNCTION

SUNDAY 8TH JULY

LOCAL CROMER CRAB AND CHILLI FISHCAKES WITH ROCKET SALAD AND CHILLI DIPPING SAUCE

ROASTED RACK OF NORFOLK LAMB SERVED WITH A HERB COUS COUS, ROSEMARY SALSA VERDE AND ROASTED CHERRY VINE TOMATOES

RASPBERRY PAVLOVA WITH CRUSHED CARAMELISED NUTS AND DARK CHOCOLATE SAUCE

MONDAY 9TH JULY

CHORIZO AND RED PEPPER TARTLET WITH A ROCKET SALAD AND SWEET CHILLI SAUCE

BAKED RED MULLET WITH ROASTED NEW POTATOES, SERVED WITH TENDERSTEM BROCOLLI AND PINEAPPLE SALSA

LEMON POSSET WITH VANILLA BEAN SHORTBREAD

TUESDAY 10TH JULY

CLEY SMOKEHOUSE SMOKED MACKEREL, NEW POTATO AND HORSERADDISH SALAD WITH GRILLED CIABATTA

CHAR GRILLED 8 OZ SIRLOIN, PORTABELLO MUSHROOMS, SUN DRIED TOMATOES, THICK CUT CHIPS AND BERNAISE SAUCE

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

WEDNESDAY 11TH JULY

BREADED HALLOUMI WITH SUN BLUSHED TOMATO, ROASTED PINE NUT AND BASIL SALAD

SEARED FILLETS OF BLACK BREAM WITH POTATO, BACON AND SPRING ONION SALAD WITH ROASTED CHERRY VINE TOMATO COMPOTE AND BALSAMIC SYRUP

VANILLA SEED PANACOTTA WITH RASPBERRY COMPOTE AND LEMON SHORTBREAD

THURSDAY 12TH JULY – NO SUPPER

FRIDAY 13TH JULY

SHREADED DUCK SALAD WITH RICE NOODLES, PAK CHOI AND HOI SIN DRESSING

SEARED SEATROUT WITH SAUTEED POTATOES, LEMON BUTTER SAUCE AND LOCAL SAMPHIRE

HOMEMADE MERINGUES WITH STRAWBERRIES, VANILLA CREAM TOASTED NUTS AND CHOCOLATE SAUCE

SATURDAY 14TH JULY

JALEPINO AND CHEDDAR TARTLET WITH TZATZIKI DRESSING

BRAISED BEEF SHORT RIBS WITH HORSERADDISH MASH, ROASTED PARSNIPS AND WILTED LEEKS

DARK CHOCOLATE BROWNIE WITH PISTACHIO ICE CREAM

SUNDAY 15TH JULY

PRAWN AND CRAYFISH COCKTAIL WITH COS LETTUCE, MARIE ROSE SAUCE AND GRANARY TOAST

HERB CRUSTED RACK OF NORFOLK LAMB WITH DAUPHINOISE POTATOES, WILTED SAVOY CABBAGE, BABY CARROTS AND LAMB GRAVY

ALMOND AND CHERRY TART WITH CHANTILLY CREAM

MONDAY 16TH JULY

ANTI PASTI PLATTER WITH OLIVES, SALAMI, SUNBLUSH TOMATOES AND MARINATED FETA WITH CIABATTA

ROASTED LOIN OF COD WITH BUBBLE AND SQUEEK CROCQUETTES SERVED WITH WILD MUSHROOM AND BACON DRESSING

LEMON TART WITH BABY MERINGUES, LEMON CURD AND LOCAL RASPBERRIES

TUESDAY 17TH JULY

BEETROOT, CURED SALMON GLAVLAX SERVED WITH BUTTERED GRANARY LOAF AND MIXED BABY LEAF SALAD

½ LOBSETR THERMADORE, GARLIC POTATOES AND LEMON AIOLI

DARK CHOCOLATE TORTE WITH WHITE CHOCOLATE ICE CREAM

WEDNESDAY 18TH JULY

CLEY SMOKEHOUSE FISH PLATTER WITH HOT SMOKED SALMON, CREVETTES AND PEPPERED MACKEREL WITH LEMON MAYONNAISE AND DRESSED LEAF SALAD

PAN ROASTED CORN FED CHICKEN BREAST WRAPPED IN PARMA HAM WITH BUTTERED BABY LEEKS HERB CRUSHED POTATOES AND BASIL PESTO DRESSING

ESPRESSO CRÈME BRULEE WITH GINGER BISCUIT

THURSDAY 19TH JULY

SAUTEED BUTTON MUSHROOMS ON TOASTED ROSEMARY BRIOCHE WITH WHITE TRUFFLE OIL AND BINHAM BLUE CHEESE

WHOLE LEMON SOLE WITH CRUSHED POTATOES, WILTED RAINBOW CHARD AND A CAPER BUTTER SAUCE

ELDERFLOWER PANACOTTA WITH LOCAL RASPBERRIES AND LEMON SHORTBREAD

 FRIDAY 20TH JULY

ROASTED TOMATO AND GOATSCHEESE TARTLET WITH ROCKET LEAF SALAD, BALSAMIC SYRUP

GRIDDLED 8OZ FILLET STEAK SERVED MEDIUM- RARE WITH CRISP FONDANT POTATO, WILD MUSHROOM COMPOTE AND CAFÉ DU PARIS BUTTER

CHERRY AND ALMOND TRATLET WITH VANILLA CREAM

SATURDAY 21ST JULY

PAN SEARED SHELL ON TIGER PRAWNS WITH A SWEET CHILLI DIPPING SAUCE

ROASTED LOIN OF LAMB WITH SWEET POTATO PUREE, WILTED GREENS AND LAMB JUS

LEMON AND PASSIONFRUIT CHEESECAKE WITH BABY MERINGUES

SUNDAY 22ND JULY

WILD MUSHROOM, SPINACH AND BACON TARTLET WITH ROCKET SALAD

PAN SEARED FILLET OF SALMON WITH A SPRING ONION, POTATO AND PANCETTA SALAD WITH SUN BLUSHED TOMATO PESTO AND BALSAMIC SYRUP

PISTACHIO AND LIME CAKE WITH VANILLA BEAN ICE CREAM

MONDAY 23RD JULY – PRIVATE FUNCTION

TUESDAY 24TH JULY

BREADED BAKED GOATSCHEESE WITH ROASETD TOMATO AND TOASTED PINE NUT SALAD AND BALSAMIC GLAZE

PAN ROASTED MONKFISH WRAPPED IN PARMA HAM SERVED WITH A BROWN SHRIMP RISOTTO AND ROASTED VINE CHERRY TOMATOES

MIXED BERRY TORTE WITH BERRY COULI AND HOMEMADE PRALINE

WEDNESDAY 25TH JULY

PAN SEARED BREAST OF LOCAL PIGEON WITH SAUTE POTATO, WILTED SPINACH AND RED WINE JUS

WHOLE LEMON SOLE WITH CRUSHED POTATOES, WILTED RAINBOW CHARD AND CAPER BUTTER SAUCE

LEMON TART, LEMON CURD AND LOCAL RASPBERRIES

THURSDAY 26TH JULY

ROASTED SQUASH AND RED ONION SALAD WITH CURRIED PUMPKIN SEED AND CRUMBLE BLUE CHEESE

PAN FRIED CORN FED CHICKEN BREAST WITH FONDANT POTATOES, FINE GREEN BEANS AND PARMA HAM WRAP AND ROASTED CHERRY TOMATOES

SUMMER BERRY TORTE, DARK CHOCOLATE SHARDS WITH RASPBERRY COULI

FRIDAY 27TH AND SATURDAY 28TH JULY – PRIVATE FUNCTION

SUNDAY 29TH JULY

CLASSIC CAESAR SALAD WITH QUAILS EGG, CRISP PANCETTA AND PARMESAN WITH TOASTED CROUTES

ROASTED SIRLOIN OF BEEF WITH YORKSHIRE PUDDING, DUCK FAT ROASTED POTATOES, BUTTERED BABY VEG AND BEEF JUS

DARK CHOCOLATE TORTE POACHED BERRY COMPOTE

MONDAY 30TH JULY

DEEP FRIED LOCAL WHITE BAIT WITH BUTTERED GRANARY LOAF AND HOMEMEADE TARTARE

BAKED WHOLE STUFFED SEABASS WITH LEMON AND DILL, BABY BROWN SHRIMP BUTTER, NEW POTATOES AND PARSLEY SALAD

PASSION FRUIT AND GINGER CHEESECAKE WITH WHITE CHOCOLATE SHARDS AND LOCAL BERRY COMPOTE

TUESDAY 31ST JULY

PAPRIKA MARINATED PORK TENDERLOIN WITH GUCAMOLE AND TOMATO SALSA

BRAISED BEEF BRISKET WITH PEARL BARLEY AND ROASTED BABY VEGETABLE CASSEROLE

VANILLA BEAN CRÈME BRULEE AND LEMON SHORT BREAD

AUGUST MENUS

WEDNESDAY 1ST AUGUST

LOCAL CROMER CRAB WITH LEMON AND DILL DRESSING, AVOCADO SALAD, TOASTED FOCACCIA CROUTES AND DRESSED LEAF SALAD

GRIDDLED RUMP OF LAMB, SAUTÉ GARLIC POTATOES, BABY LEEK AND FINE BEAN SALAD, AND ROSEMARY PESTO DRESSED WATERCRESS

HOMEMADE MANGO AND PASSIONFRUIT PAVLOVA WITH CHANTILLY CREAM AND RASPBERRY COULIS

THURSDAY 2ND AUGUST – PRIVATE FUNCTION

FRIDAY 3RD AUGUST – PRIVATE FUNCTION

SATURDAY 4TH AUGUST – PRIVATE FUNCTION

SUNDAY 5TH AUGUST – PRIVATE FUNCTION

MONDAY 6TH AUGUST – PRIVATE FUNCTION

TUESDAY 7TH AUGUST – PRIVATE FUNCTION

WEDNESDAY 8TH AUGUST – PRIVATE FUNCTION

THURSDAY 9TH AUGUST

LOCAL BINHAM BLUE CHEESE, BABY BEETROOT AND PINE NUT SALAD

PAN ROASTED FILLET OF SALMON, CRAB MASH, BUTTERED SAMPHIRE (IS AVAILABLE) BROWN SHRIMP AND DILL BUTTER

DARK CHOCOLATE TART WITH WIVETON HALL RASPBERRIES AND CARAMEL SHARDS

FRIDAY 10TH AUGUST

SWEET TOMATO AND BASIL SALAD BREADED HALLOUMI FINGERS, REDUCED BALSAMIC, PINE NUT AND MIXED LEAF SALAD

PAN FRIED CORN FED CHICKEN BREAST WRAPPED IN SMOKED PANCETTA, CRISP BABY FONDANT POTATO, WILD MUSHROOM AND TARRAGON SAUCE

VANILLA SEED PANACOTTA, POACHED LOCAL BERRIES AND LEMON BUTTER SHORTBREAD

SATURDAY 11TH AUGUST

ROASTED GOATS CHEESE AND RED ONION BRUSCHETTA WITH A MIXED LEAF AND PINE NUT SALAD

PAN FRIED FILLET OF SEABASS, DILL AND SPRING ONION CRUSHED POTATO CAKE, GRILLED CHORIZO, RED PEPPER DRESSING AND GLAZED BALSAMIC

ELDERFLOWER SYLLABUB, LOCAL STRAWBERRIES AND ALMOND BISCOTTI

SUNDAY 12TH AUGUST

CLASSIC CEASAR SALAD, QUAILS EGG, SMOKED PANCETTA, PARMESAN AND TOASED CROUTE

PAN ROASTED RACK OF LAMB, CHARGRILLED ROASTED VEGETABLE COUSCOUS, MINT YOGHURT DRESSING AND ROSEMARY PESTO

GINGER AND LEMON CHEESECAKE WITH BERRY COULIS

MONDAY 13TH AUGUST

CHAR GRILLED SARDINES, DILL MAYONNAISE, HERB FOCACCIA WITH GARLIC BUTTER

PAN ROASTED CHICKEN, SAUTÉ WILD MUSHROOMS, SAFFRON MASH, CHORIZO AND RED PEPPER DRESSING

VANILLA BEAN CRÈME BRULÉE, FRESH RASPBERRIES AND AMARETTI BISCUITS

TUESDAY 14TH AUGUST – PRIVATE FUNCTION

WEDNESDAY 15TH AUGUST

SAUTÉED GARLIC WILD MUSHROOMS ON TOASTED SOUR DOUGH, BACON LARDONS AND BABY SPINACH

GRIDDLED 8OZ FILLET STEAK SERVED MEDIUM- RARE WITH TOMATO COMPOTE, THICK CUT CHIPS, GARLIC AND HERB BUTTERED GREENS

WIVETON HALL STRAWBERRY ETON MESS, CRUSHED PRALINE AND DARK CHOCOLATE SAUCE

THURSDAY 16TH AUGUST – PRIVATE FUNCTION

FRIDAY 17TH AUGUST – PRIVATE FUNCTION

SATURDAY 18TH AUGUST – PRIVATE FUNCTION

SUNDAY 19TH AUGUST

LOCAL RUNTON CRAB AND CHILLI CAKE, AIOLI DRESSING AND MIXED LEAF SALAD

SEARED FILLETS OF BLACK BREAM, POTATO BACON AND SPRING ONION SALAD, ROASTED BABY BEATS AND BALSAMIC GLAZE

DARK CHOCOLATE TORTE, SOAKED CHERRIES AND WHITE CHOCOLATE ICE-CREAM

MONDAY 20TH AUGUST

HAM HOCK AND PARSLEY TERRINE, TOASTED CIABATTA AND HOMEMADE PICCALILLI

FILLET OF SALMON WRAPPED IN CRISP PANCETTA, BROWN SHRIMP RISOTTO AND CAFÉ DU PARIS BUTTER

CHERRY AND ALMOND TART WITH VANILLA CREAM

TUESDAY 21ST AUGUST

MUSHROOM, SPINACH AND BACON TARTLET WITH A DRESSED MIXED LEAF SALAD

BREADED PLAICE FILLETS, PEA PUREE, LEMON AND GARLIC AIOLI, SAUTÉED POTATOES AND A CHERRY TOMATO SALAD

LEMON TART WITH BABY MERINGUES AND RASPBERRIES

WEDNESDAY 22ND AUGUST

HOT SMOKED SALMON AND CREVETTE PLATTER, BATTERED SAMPHIRE AND TARTARE SAUCE

GRILLED LAMB CUTLETS, BABY DAUPHINOISE, ROSEMARY PEST AND LAMB GRAVY

WARM CHOCOLATE BROWNIE WITH NORFOLK MINT ICE-CREAM

THURSDAY 23RD AUGUST

KING SCALLOP AND PRAWN SALAD WITH ROASTED CHORIZO AND SWEET CHILLI SAUCE

GRIDDLED 6OZ FILLET OF BEEF SERVED MEDIUM – REAR WITH STILTON TOP FIELD MUSHROOMS AND CARAMELISED ONION COMPOTE

SUMMER BERRY PUDDING WITH CAULIS AND CLOTTED CREAM

FRIDAY 24TH AUGUST – PRIVATE FUNCTION

SATURDAY 25TH AUGUST – PRIVATE FUNCTION

SUNDAY 26TH AUGUST

ROASTED CAMEMBERT WITH GARLIC AND ROSEMARY, SUN BLUSHED TOMATO, BALSAMIC AND TOASTED FOCACCIA FOR DIPPING

MOROCCAN SPICED SALMON FILLET, ROASTED MEDITERRANEAN VEGETABLE COUSCOUS SERVED WITH  TOASTED CORIANDER FLAT BREAD AND MINTED YOGURT

POACHED PEAR WITH CHOCOLATE SAUCES, VANILLA SEED ICE-CREAM AND TOASTED ALMONDS

MONDAY 27TH AUGUST PRIVATE FUNCTION

TUESDAY 28TH AUGUST

ANTI PASTI SLATE TO SHARE WITH DELI MEATS SBT GREEK MARINATED OLIVES, TEMPURA SQUID AND KING PRAWNS

PAN ROASTED LOIN OF COD WRAPPED IN PANCETTA, BARBSTER POTATOES, BUTTERED BABY GREENS AND SALSA VERDE DRESSING

SUMMER BERRY BRULÉE SERVED WITH LEMON SHORTBREAD

WEDNESDAY 29TH AUGUST

BREADED HALLOUMI SERVED WITH TOMATO AND DRESSED MIXED LEAF SALAD

LOCAL HALF LOBSTER, THERMIDOR, GARLIC SAUTÉED POTATOES, BUTTER BEANS AND AIOLI DRESSING

DARK CHOCOLATE TORTE WITH AMARETTI BISCUIT BASE, POACHED RASPBERRIES AND VANILLA CREAM.

THURSDAY 30TH AUGUST

BABY SCOTCH EGG WITH ROCKET AND RADISH SALAD

BACON WRAPPED PORT TENDERLOIN WITH SAGE AND CARAMELISED ONION MASH, GREEN BEANS AND WHOLE GRAIN MUSTARD CREAM SAUCE

POACHED PEAR TART TARTAN CLOTTED CREAM AND PEAR SYRUP

FRIDAY 31ST AUGUST

CARAMELISED SHALLOT AND GOATS CHEESE BRUSCHETTA SERVED WITH A ROCKET AND WALNUT SALAD

WINDMILL MIXED GRILL, 6OZ FILLET STEAK, GRILLED CHORIZO, LAMB CUTLETS AND CRISP PANCETTA

LEMON MERINGUE TART SERVED WITH LOCAL RASPBERRIES AND A BERRY CAULIS

 

 

 

Contact

Cley Windmill,
Cley-next-the-Sea,
Holt,
Norfolk,
NR25 7RP

+44 (0) 1263 740209

info@cleywindmill.co.uk

What our guests say

Tina and I wanted to thank you and all the staff for our recent wedding and stay at Cley Windmill. From the time of arriving, up until leaving, you and your staff made us feel totally comfortable and welcome. The…
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The Old Bakery

The Old Bakery

We also take bookings for the Old Bakery on nearby Blakeney High Street (sleeps 6).

Click here to visit the website: www.blakeneycottage.com