Dining at The Victoria Inn

The Victoria Inn

Menu & Wines

Wherever possible our kitchen uses ingredients grown and raised on the estate; game from the shoot, beef from the farm, venison from the park’s deer herd and vegetables from the walled garden.

Breakfast
Served 8-10am*

Full English breakfast 12.75
Smoked salmon & scrambled eggs 9.75 G
Smoked kipper 9.75 G
Eggs Benedict 10.50
Served with your choice of smoked bacon, smoked salmon, spinach or smashed avocado
Lady Leicester’s healthy start 9.75 V
Smashed avocado on sourdough toast, poached egg & harissa
Porridge, honey & stewed fruits 5.75 V
Continental buffet 8.75

Residents’ breakfasts are included in room rates

Lunch & Dinner
Served midday–2.30pm and 6.30–9pm

Soup of the day 6.00 V G
Pan roasted salmon, beetroot slaw & sauce vierge 9.50 / 18.00 G
Smoked mackerel brandade, horseradish & multiseed toast 8.50
Crispy venison & Dijonnaise 8.50
Lady Leicester’s warm autumn salad 7.50 / 12.50 V
Beetroot, kale, pumpkin, pearl barley, nuts & seeds
Add chicken breast, pan roasted salmon or Crottin de Chavignol cheese 5.00

Cut of the day P.O.A. G
Belted Galloway beef from the estate herd
Autumn vegetable ratatouille, chickpeas & citrus barley 14.75 V
Lobster thermidor & rice 22.50
Beef casserole & horseradish mash 16.75 G
Chicken supreme, fondant potato, wild mushroom & leek fricassee 17.25 G
Sea bass fillet, petit pois a la Francaise & chard gem lettuce 18.25 G

Autumn vegetable ratatouille 4.00 V G
Chips or French fries 4.50 V
Beetroot slaw 4.00 V G
Petit pois a la Francaise 4.00 G
Green salad 3.75 V G

Hedgerow berry tart & spiced orange sorbet 7.75 V
Rice pudding & stewed fruit 7.50 V G
Caramel apple pudding & vanilla ice cream 8.25 V
Spiced treacle & hazlenut tart with clotted cream 8.00 V
Ice cream and sorbet 1.75 per scoop
Lord Leicester’s smelly French cheeses 9.75
Brie de Meaux, Crottin de Chavignol, Roquefort & Epoisses

Children’s Menu
Served midday–2.30pm and 6.30–9pm

Cheese & apple 3.50
Mashed banana 2.00
Sausage & mashed potato 7.75
Penne pasta in cheese sauce 7.50
Fish & Chips 7.75
Cheese burger & French fries 7.75
Sunday roast 8.75
Served Sunday lunchtime 12pm - 2.30pm

Banana split 4.75
Chocolate brownie & vanilla ice cream 5.25
Ice cream 2.00 per scoop

Mini Adult Portions
Roasted autumn vegetables with goats curd, chickpeas & citrus barley 7.50 V
Beef stew & horseradish mash 8.50
Bea bass fillet, petit pois a la Francais & chard gem lettuce 9.50

Healthy Bonus
A side of vegetables is available free of charge with any children’s meal. Eat them all up and you’ll get a free fruit salad too.

Vic’s Favourites
Served daily midday - 5pm

Gamekeeper’s lunch 15.75
Pigeon & pork pie, venison, Binham Blue & pickles
Chicken, bacon & cranberry salad 15.25 G
Cheeseburger & French fries 15.25
Fish & chips, tartare sauce & minted mushy pease 14.75 G
Binham Blue, walnut, pickled grape & apple salad 13.50 V G

Scone, strawberry jam & clotted cream 7.00 V
Cheese & bacon jam croissant with mustard clotted cream 7.50
Pear frangipane tart & vanilla ice cream 7.50

Red

Cabernet Sauvignon, Paparuda, Romania 19.00
125ml 3.30 175ml 4.90 250ml 6.80
Pinotage, Bain’s Way, Wellington, South Africa 22.00
125ml 3.85 175ml 5.55 250ml 7.80
Shiraz, “Head Over Heels”, Berton Vineyards, Australia 23.00
125ml 4.00 175ml 5.55 250ml 7.80
Chianti, Colli Senesi, Tuscany, Italy 25.00
125ml 4.40 175ml 6.05 250ml 8.70
Malbec, Bodegas Gouguenheim, Mendoza, Argentina 27.00
125ml 4.70 175ml 6.45 250ml 9.20
Merlot ‘Conquistador’ Vina Ralco, Curico Valley 27.00
125ml 4.70 175ml 6.45 250ml 9.20

Monte Real, Rioja Reserva, Bodegas Riojanas, Spain 2012 35.00
Crozes-Hermitage, Etienne Barret, Rhône, 2015 37.00
Petite Sirah, The Crusher, California, USA 2015 40.00
Pinot Noir, Tattybogler, Bannockburn Creek Vineyards, New Zealand 2014 45.00
Barolo, Paolo Manzone, Italy, 2011 56.00
Château Batailley, Pauillac, 5ème Cru Classé, 2008 78.00

Rosé

Pinot Grigio Rosé, Ornato, Sicily, Italy 20.00
125ml 3.50 175ml 4.90 250ml 6.80
White Zinfandel “Foxcover” California, USA 22.00
125ml 3.85 175ml 5.30 250ml 7.50
Château De L’Aumerade, Cuvee Marie Christine, Cotes de Provence, France 32.00
125ml 5.60 175ml 7.80 250ml 11.20

White

Marques de Altillo, Rioja Blanco Spain 20.00
125ml 3.50 175ml 4.90 250ml 6.80
Viognier, Le Jade, Vin de Pays d’Oc, France 22.00
125ml 3.85 175ml 5.30 250ml 7.50
Picpoul de Pinet, Le Jade, Coteaux du Languedoc, France 23.00
125ml 4.00 175ml 5.55 250ml 7.80
Sole Bay, Pinot Grigio, Delle Venezie, Italy 25.00
125ml 4.40 175ml 6.00 250ml 8.50
Chardonnay “Grand Reserve” Curico Valley, Chile 28.00
125ml 4.85 175ml 6.70 250ml 9.50
Sauvignon Blanc, Forrest Estate, Marlborough, New Zealand 29.00
125ml 4.90 175ml 6.80 250ml 9.70

Pouilly Fuissé Vieilles Vignes, Collovray et Terrier, France 2014 44.00
Sauvignon Blanc, Greywacke Vineyards, Marlborough, New Zealand 2016 45.00
Pouilly-Fumé, Château de Tracy, 2014 48.00
Chenin Blanc “Reserve” De Morgenzon, Stellenbosch, South Africa 2016 56.00

Sparkling & pudding wine

The Adnams Selection Prosecco, Italy 25.00
125ml 4.40 175ml 6.25
The Adnams Selection Fizz, Rosé, Brut, France 25.00
125ml 4.40 175ml 6.25
The Adnams Selection Champagne, Brut, France 50.00, half bottle 25.00
DV de Doisy Vedrines Sauternes, France, half bottle 28.00
125ml 9.75 175ml 13.75
Muscat, Stanton & Killeen, Rutherglen, Australia, half bottle 32.00
Bollinger, Special Cuvée, Champagne, France 75.00

Whenever possible our kitchen uses ingredients grown and raised on the estate; game from the shoot, beef from the marshes, venison from the park and vegetables from the walled garden.

V Dishes that do not include ingredients of meat or fish origin.
G Dishes that do not include ingredients containing gluten. For additional dietary or allergen information please ask a member of the team.

Click here to download the lunch and dinner menu (PDF).
Click here to download the bar snacks menu (PDF).
Click here to download the children's menu (PDF).

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