Eaterie_FullScreen2
Explore

Food and Drink

Our award winning selection of food and drinks, which continue to surprise with a twist of something deliciously different.

Book A Table

Dining in The Eaterie

The popularity of the waterside Eaterie Restaurant makes it a destination for many Suffolk locals. The dishes are modern & continue to surprise with a curious twist of something deliciously different.

Book A Table Explore

Afternoon Tea

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

Book Now Explore

Bar and Lounge

Pop in and join us at the Salthouse bar & lounge, where you can pick out a comfy seat, or stretch out on a sofa in our window and relax in the tranquil setting.

Explore

What's cooking

Frozen cherry parfait Read the Recipe
Head Chef

Chris McQuitty

  • You will need the following for six portions:

  • 50g reduced cherry puree
  • 150ml double cream
  • 50g pasteurised egg yolk
  • 30g caster sugar
  • Juice of half a lemon

Frozen cherry parfait

A parfait is a really simple recipe, very similar to a semi-freddo (Italian for semi-frozen) and it rarely has more than 6 or 7 ingredients. It’s a very fresh and light end to a meal and can be packed with flavour. For this dish I used one of my favourite things to eat (a cherry bakewell) with a summer twist. Cherry goes so well with almond that it’s quite hard to find another flavour that matches quite so well, besides amaretto of course - so I used that too!

To intensify the cherry flavour I took a kilo of frozen cherry puree and reduced it down on a medium heat till I ended up with 350g. It is important not to do it in a thick bottomed pan and not on a high heat and as you will risk burning it. For 6 portions you will only need 150g of puree, reduced to 50.

Whisk the egg yolk, the cherry puree and caster sugar until it forms firm peaks. Whip the cream to ribbon stage, it is important not to over whip it as it will form white lumps.

Fold both of the above together until they are fully mixed, taking care to scoop from underneath. Pour the mix into a lined tray or mould and clingfilm over. Allow to freeze for 8 hours before portioning. 

For the amaretto syrup I simply boiled 250g caster sugar, 100ml amaretto and the juice of one lemon.

Enjoy!