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THE WINEPRESS

 at the MAIDS HEAD HOTEL

NORWICH


Set in the historic courtyard, the WinePress is one of Norwich’s finest dining establishments. In the 2022 East of England Tourism Awards, the Winepress Restaurant was awarded Highly Commended in the Taste of East of England award. Head Chef Oliver Sanders and his Brigade are passionate about producing menus which reflect the seasons, using the best local produce available.

Starters

Chicken liver parfait, pickled blackberries, port and redcurrant gel, onion bread, smoked chicken rillette (M) (SU) (GF available)

Cured and torched mackerel, tomato and red onion panzanella, celeriac remoulade (C)

Risotto of Autum mushrooms, broad beans, roasted squashes, smoked Dapple crisp (V) (M) (SU)

Pigeon breast and devilled lambs kidneys on toast, spinach, crispy hen egg (E) (M) (SU) (G)

Mains

Pan fried salmon, crushed new season potatoes, seaweed tapenade, sun blushed tomato salsa, cockle popcorn (F) (GF) (MO) (M) (without milk on request)

Butter roasted Fallow deer, salsify, onion squash, sorrel pesto, hazelnut crumb, coffee jus (M) (SU) (GF)

Swannington chicken supreme, confit leg croquette, chervil root, savoy cabbage with bacon, girolle jus (GF) (SU) (M)

Open ravioli of Autumn squash, vignotte fondue, wilted chard, spinach foam (V) (M) (E) (G)

Desserts

Brandied cherry and almond frangipane tart, black forest ice cream, crème diplomate (G) (M) (E)

Flaming vanilla crème brulé, shortbread (M) (E) (G)

Chocolate nemesis, salted caramel ice cream, candied peanuts (GF) (E ) (M) (P) (without peanuts on request)

Rum baked pineapple, coconut panna cotta, pineapple and chilli salsa (GF) (Vg) (DF)

*****
(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

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

Starters

Chicken liver parfait, pickled blackberries, port and redcurrant gel, onion bread, smoked chicken rillette (M) (SU) (GF available)

Cured and torched mackerel, tomato and red onion panzanella, celeriac remoulade (C)

Risotto of Autum mushrooms, broad beans, roasted squashes, smoked Dapple crisp (V) (M) (SU)

Pigeon breast and devilled lambs kidneys on toast, spinach, crispy hen egg (E) (M) (SU) (G)

Mains

Pan fried salmon, crushed new season potatoes, seaweed tapenade, sun blushed tomato salsa, cockle popcorn (F) (GF) (MO) (M) (without milk on request)

Butter roasted Fallow deer, salsify, onion squash, sorrel pesto, hazelnut crumb, coffee jus (M) (SU) (GF)

Swannington chicken supreme, confit leg croquette, chervil root, savoy cabbage with bacon, girolle jus (GF) (SU) (M)

Open ravioli of Autumn squash, vignotte fondue, wilted chard, spinach foam (V) (M) (E) (G)

Desserts

Brandied cherry and almond frangipane tart, black forest ice cream, crème diplomate (G) (M) (E)

Flaming vanilla crème brulé, shortbread (M) (E) (G)

Chocolate nemesis, salted caramel ice cream, candied peanuts (GF) (E ) (M) (P) (without peanuts on request)

Rum baked pineapple, coconut panna cotta, pineapple and chilli salsa (GF) (Vg) (DF)

*****
(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

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

Restaurant Week menu will be available at THE WINEPRESS at the MAIDS HEAD HOTEL on the following days and times.

Monday 30th Lunch 12pm – 2pm
Monday 30th Dinner 6pm – 8.45pm

Tuesday 31st Lunch 12pm – 2pm
Tuesday 31st Dinner 6pm – 8.45pm

Wednesday 1st Lunch 12pm – 2pm
Wednesday 1st Dinner 6pm – 8.45pm

Thursday 2nd Lunch 12pm – 2pm
Thursday 2nd Dinner 6pm – 8.45pm

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 12pm – 2pm
Monday 6th Dinner 6pm – 8.45pm

Tuesday 7th Lunch 12pm – 2pm
Tuesday 7th Dinner 6pm – 8.45pm

Wednesday 8th Lunch 12pm – 2pm
Wednesday 8th Dinner 6pm – 8.45pm

Thursday 9th Lunch 12pm – 2pm
Thursday 9th Dinner 6pm – 8.45pm

Friday 10th Lunch 12pm – 2pm
Friday 10th Dinner 6pm – 8.45pm


BOOK NOW

01603 272010

(Please Quote Norwich Restaurant Week)

Find us


  • Maids Head Hotel
  • 20 Tombland
  • Norwich
  • NR3 1LB

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  •  Accessible dining