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WELLS CRAB HOUSE

SEAFOOD RESTAURANT

WELLS NEXT THE SEA

A Husband & Wife Team now ‘living the dream’ of owning their own restaurant in Wells-next-the-Sea, the beautifully quaint and picturesque fishing town regarded as one of the UK coastline’s finest treasures.
A small, intimate and informal Restaurant with an ethos to create a friendly, relaxed and welcoming dining experience centred around beautifully prepared local and seasonal seafood dishes using the finest of local produce.

For the talented Kitchen brigade using local is a top priority and they are proud to supply crabs and mussels from Andy Frary on his Andorra Star 2 boat, Lobsters from Billy Ward on his Malfreen Boat and oysters from Richard Loose from Brancaster.

CASTING OFF

CHINESE 5 SPICED FRIED SOFT SHELL CRAB WITH ASIAN PEANUT SLAW AND WASABI CRUMB AND SWEET CHIILI SAUCE (CR, F, SU, E, P, SE) (DF, GF Traces)

RAW SCALLOP SLICES WITH GREEN APPLE AND COCONUT GEL (MO, SU) (GF, DF)

ORANGE AND CHIVE POTTED CRAB WITH GRANARY BLOOMER (CR, D, G, SU) (GF)

SMOKED HADDOCK, LEEK & SWEETCORN CHOWDER WITH GARLIC TOASTS AND CRISPY BACON LARDONS  (F, D, SU, C) (GF, DF adaptable)

GARLIC, HONEY AND CHILLI CHICKEN WINGS WITH BLUE CHEESE SAUCE (SU, D, G) (GF, DF)

TRIO OF MIDDLE EASTERN DIPS WITH HOMEMADE PITTA BREAD (G, N, SE, TN, MU) (V) (VG) (DF, GF)

MAIN CATCH

PAN FRIED SALMON FILLET WITH PEA VELOUTE, FINE BEANS AND GARLIC HASSLEBACK POTATOES
(F, D, SU, C) (GF, DF)

SEAFOOD, NDUJA AND CHORIZO JAMBALAYA WITH COLLARD GREENS & AIOLI (SPICY) (M, MO, MU, E, CR) (GF)

HONEY, HAZELNUT AND GARLIC CRUSTED LEMON SOLE FILLET WITH MANGETOUT, NEW POTATOES AND HAZELNUT VINIAGRETTE  (N, F, D, SU, MU) (GF, DF)

CREAMY CRAB AND CHEESE OPEN LASAGNE WITH DRESSED LEAF AND GARLIC BUTTERED FRENCH STICK (CR, E, D, G)

TUSCAN BEEF IN CHIANTI WITH CREAMED POLENTA AND CAVELO NERO (SU, D), MU, C) (GF, DF)

SAVOURY SPICED BAKLAVA WITH A WARM SPICY FRENCH BEAN SALAD (G, SE) (DF) (V, VG) (DF)

TO REEL IT IN

APPLE, BLACKBERRY & SLOE GIN CRUMBLE WITH VANILLA ICE CREAM OR CUSTARD (D, SU, G, E) (GF, DF with N)

RED WINE POACHED PEAR, VANILLA PANNACOTTA AND HAZELNUT SHORTBREAD (SU, D, G, N) (GF)

HOT CHOCOLATE SPONGE PUDDING WITH CHOCOLATE CUSTARD (G, D, E)

SALT CARAMEL ICE CREAM SUNDAE WITH SALT CARAMEL SAUCE (E, D) (GF adaptable)

G = GLUTEN, D = DAIRY, MO = MOLLUSC, CR = CRUSTACEAN, F = FISH, E = EGG, L = LUPIN, MU = MUSTARD, SO = SOYA,
P = PEANUTS, N = NUTS, SU = SULPHITES, C = CELERY, M =  MILK, TN = TREE NUTS, GF = GLUTEN FREE, DF = DAIRY FREE

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

CASTING OFF

CHINESE 5 SPICED FRIED SOFT SHELL CRAB WITH ASIAN PEANUT SLAW AND WASABI CRUMB AND SWEET CHIILI SAUCE (CR, F, SU, E, P, SE) (DF, GF Traces)

RAW SCALLOP SLICES WITH GREEN APPLE AND COCONUT GEL (MO, SU) (GF, DF)

ORANGE AND CHIVE POTTED CRAB WITH GRANARY BLOOMER (CR, D, G, SU) (GF)

SMOKED HADDOCK, LEEK & SWEETCORN CHOWDER WITH GARLIC TOASTS AND CRISPY BACON LARDONS  (F, D, SU, C) (GF, DF adaptable)

GARLIC, HONEY AND CHILLI CHICKEN WINGS WITH BLUE CHEESE SAUCE (SU, D, G) (GF, DF)

TRIO OF MIDDLE EASTERN DIPS WITH HOMEMADE PITTA BREAD (G, N, SE, TN, MU) (V) (VG) (DF, GF)

MAIN CATCH

PAN FRIED SALMON FILLET WITH PEA VELOUTE, FINE BEANS AND GARLIC HASSLEBACK POTATOES
(F, D, SU, C) (GF, DF)

SEAFOOD, NDUJA AND CHORIZO JAMBALAYA WITH COLLARD GREENS & AIOLI (SPICY) (M, MO, MU, E, CR) (GF)

HONEY, HAZELNUT AND GARLIC CRUSTED LEMON SOLE FILLET WITH MANGETOUT, NEW POTATOES AND HAZELNUT VINIAGRETTE  (N, F, D, SU, MU) (GF, DF)

CREAMY CRAB AND CHEESE OPEN LASAGNE WITH DRESSED LEAF AND GARLIC BUTTERED FRENCH STICK (CR, E, D, G)

TUSCAN BEEF IN CHIANTI WITH CREAMED POLENTA AND CAVELO NERO (SU, D), MU, C) (GF, DF)

SAVOURY SPICED BAKLAVA WITH A WARM SPICY FRENCH BEAN SALAD (G, SE) (DF) (V, VG) (DF)

TO REEL IT IN

APPLE, BLACKBERRY & SLOE GIN CRUMBLE WITH VANILLA ICE CREAM OR CUSTARD (D, SU, G, E) (GF, DF with N)

RED WINE POACHED PEAR, VANILLA PANNACOTTA AND HAZELNUT SHORTBREAD (SU, D, G, N) (GF)

HOT CHOCOLATE SPONGE PUDDING WITH CHOCOLATE CUSTARD (G, D, E)

SALT CARAMEL ICE CREAM SUNDAE WITH SALT CARAMEL SAUCE (E, D) (GF adaptable)

G = GLUTEN, D = DAIRY, MO = MOLLUSC, CR = CRUSTACEAN, F = FISH, E = EGG, L = LUPIN, MU = MUSTARD, SO = SOYA,
P = PEANUTS, N = NUTS, SU = SULPHITES, C = CELERY, M =  MILK, TN = TREE NUTS, GF = GLUTEN FREE, DF = DAIRY FREE

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice. 

Restaurant Week menu will be available at WELLS CRAB HOUSE on the following days and times.

Monday 30th Lunch Not Available
Monday 30th Dinner Not Available

Tuesday 31st Lunch Fully Booked
Tuesday 31st Dinner Fully Booked

Wednesday 1st Lunch Fully Booked
Wednesday 1st Dinner Fully Booked

Thursday 2nd Lunch Fully Booked
Thursday 2nd Dinner Fully Booked

Friday 3rd Lunch Fully Booked
Friday 3rd Dinner Fully Booked

Saturday 4th Lunch Not Available
Saturday 4th Dinner Not Available

Sunday 5th Lunch Not Available
Sunday 5th Dinner Not Available

Monday 6th Lunch Not Available
Monday 6th Dinner Not Available

Tuesday 7th Lunch Fully Booked
Tuesday 7th Dinner Fully Booked

Wednesday 8th Lunch Fully Booked
Wednesday 8th Dinner Fully Booked

Thursday 9th Lunch Fully Booked
Thursday 9th Dinner Fully Booked

Friday 10th Lunch Fully Booked
Friday 10th Dinner Fully Booked


BOOK NOW

01328 710456

Wells Crab House do not allow children under 5 years old for bookings after 7.30pm

(Please Quote Norfolk Restaurant Week)

Find us


  • 38-40 Freeman Street
  • Wells-next-the-Sea
  • NR23 1BA

Good to know


  •  No dogs
  •  No disabled toilet
  • Two sittings in operation
  • Supplemented specials available