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The Salthouse Eaterie is open every day for a relaxing Lunch, sumptuous Afternoon Tea or an intimate dinner overlooking the stunning harbour. 

Our Head Chef is passionate about looking for new ingredients. The menu encompasses our surroundings, rich with fresh local produce creates the perfect Suffolk culinary experience and our determination for supporting Suffolk’s small holders and independent producers is with good cause when you sample some of the tasty delights the team here produce.

There’s also a large selection of wines on our menu, or let us mix you up a fabulous long drink or a suitably refreshing cocktail while you soak up the views across the marina. It’s a beautiful place to meet up with friends, whatever time of year, and at night the idyllic waterfront has a magnetic charm and makes for a special venue for all to enjoy.

Book online or call us on 01473 22 67 89

The Express menu is available Monday to Thursday 12pm to 10pm and Friday and Saturday 12pm to 5.30pm.

Our menus are sample versions and are subject to change and availability.  Please let us know if you have any specific dietary requirements and our chef is more than happy to accommodate these.

Bring your own wine Mondays

Come for a delicious meal on a Monday and bring your own wine.

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Afternoon Tea

Afternoon tea is the perfect if you're taking time out from a hard day's shopping, meeting friends or simple need that little something between lunch and dinner. Relax in our waterfront eaterie restaurant and soak up the service and atmosphere.

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Come to our very popular Wine Nights and sample beautiful delicious fine wines paired with great food.

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Recipe

Guinea Fowl Breast Get Recipe

Guinea Fowl Breast

with rosti potatoes, smoked paprika celeriac puree, purple broccoli sprouts, a crisp chicken skin and prune and chicken stuffing

Ingredients

Guinea fowl breasts (Keep legs for stock)

Chicken skin

½ Celeriac

100g Butter

200ml Double cream

1 Potato

1 tbs Thyme

1 tbs Garlic

200g Purple sprouting broccoli, trim stalks

500ml Beef stock

1 Chicken leg (Meat removed for stuffing)

Sausage meat (for stuffing)

½ Onion diced

½ Celery diced

Chopped prunes

Chopped sage and thyme

Red wine

Redcurrant jelly

Beef trimmings

 

Recipe

Let’s start by preparing the guinea fowl breast by removing the breast from the carcass.

Marinate the breast with rosemary, thyme and garlic. Seal the guinea fowl breast in a pan then roast in a pre-warmed oven at 180 degrees Celsius for 4 minutes and let it rest.

Remember the longer the marinade the better it will taste.

 

Roast the guinea fowl bone in the oven until golden brown to make a stock.

Add roasted beef trimmings and de-bone the chicken legs.

Add some tomato puree to the stock.

Leave it overnight or for as long as possible for a flavoursome stock.

 

To make the prune and chicken stuffing, de-bone the chicken legs to make chicken mousse.

Combine sausage meat and caramelised onions, celery, chopped prunes, sage and thyme to make the chicken mousse. Mix together to make stuffing rolls and bake in the oven at 180 degrees Celsius. It will be ready when the temperature inside is 72 degrees Celsius.

 

Clean the chicken skin from any excess fat. Place the prepped chicken skin on a tray with parchment paper and sprinkle with some sea salt. Place another piece of parchment paper and tray on top.

Put in the oven at 180 degrees Celsius for about 15 minutes. Remove when it’s golden crispy.

 

Grate potatoes and then squeeze with a kitchen cloth to remove the excess moisture.

Chop some thyme and rosemary and combine together with some butter and the grated potatoes.

Mould the mixture into 90g patties and put them on a tray roasting in the oven for about 25 minutes at 180 degrees Celsius until slightly crispy on top and soft in the middle.

 

To make the smoked paprika and celeriac puree, chop the onion very finely, peel the celeriac and cut into dice size cubes.

Sauté the onions, celeriac, crushed garlic and a sprig of thyme until soft.

Add the paprika and cook for a few minutes. Then add just enough double cream and milk to cover. Stir the mixture until it comes to boil. Simmer until it’s soft and makes a smith puree, to finish add salt to taste.

 

Prepare the purple broccoli sprouts by removing any outer leaves. Blanch it in boiling water.

Proceed to finish by pan-frying with some butter, finely chopped shallots and season to taste.

 

To finish the sauce, pass the mixture through a sieve and reduce it.

In another pan reduce red wine and bay leaves until it looks like a syrup.

Combine the reduced stock and syrup red wine together and reduce with some redcurrant jelly to make the sauce flavoursome.

 

Enjoy our beautiful guinea fowl breast.

Recipe by Creaton Douglas

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