SNACKS

NORFOLK CRUNCH LOAF, TREACLE & ACID BUTTER £6

A selection of Cobble Lane charcuterie & Brix pickles £12

n’duja, guinness rarebit, seeded sourdough, beer onions £9

SMALL PLATES

korean pulled pork taco, pickled ginger, coriander £9

Smoked mackerel, norfolk cracker, celeriac emulsion £8

cuttlefish, nettle pesto & caviar, sea purslane £9

Norfolk asparagus, ajo blanco, cured yolk £9

OVER THE COALS

blythburgh Pork chop, brix tonkatsu, katsobushi £19 

mutton chop, jerk bbq £20

monkfish, dill, wild garlic & anchovy £22

norfolk venison haunch, smoked beetroot game sauce, grain puff £21

SIDES AND SAUCES

norfolk peirs, sambal butter, herbs £7

burnt leek, tare, crispy seaweed, wild garlic £7

foraged herbs, charlies leaves, dijon & honey dressing £5

hispi cabbage, ajvar, za’atar £7

fermented carrot / chimichurri / wild garlic mayo £1.50 each

DESSERTS

lemon & basil sorbet £4

sticky toffee pudding, bone marrow butterscotch, burnt vanilla £8

chocolate mousse, brown sugar oats £7

BRIX & BONES LUNCH MENU

AVAILABLE SATURDAY’S 12-3 PM (BOOKINGS ACCEPTED BETWEEN 12-2 PM)

2 COURSES £29 + 1 SIDE. 3 COURSES £36 + 1 SIDE

STARTERS

A selection of Cobble Lane charcuterie & Brix pickles

NORFOLK ASPARAGUS, ALMOND BLANCO, CURED YOLK

CRAB ON TOAST, RADISH, DILL, SEA PURSLANE

MAINS

MONKFISH, SEAWEED BEURRE BLANC, CAVIAR

RARE BREED AGED BAVETTE, SORREL VERDE, WILD GARLIC

HOGGET BARNSLEY CHOP, RHUBARB BUTTER

SIDES

SAMBAL & HERB POTATOES

CHARLIES LEAVES

HISPI CABBAGE, AJVAR, ZA’ATAR

DESSERTS

SMOKED BONE MARROW FUDGE DOUGHNUT

CHOCOLATE MOUSSE, BROWN SUGAR OATS

Something for dessert • Flavour combinations of our sorbet change weekly. They make a great palette cleanser after your meal. Our sorbet dishes are always made in house and entirely from by-products, which minimalises the food waste that com
We are back open for another week of service from tomorrow evening! Book a table with us; www.brixandbones.com/book (link in bio) #norwich #firerestaurant #norfolk #norfolkfood #oyster #local #chef
We are back open for another week of service from tomorrow evening! For the month of December we will be open from Tuesday evenings through to Saturday. Book a table with us at www.brixandbones.com/book (link in bio) #norwich #firerestaurant #n
For the month of December, we will be opening the restaurant for a fifth day each week. We will be open from 6pm on Tuesdays and Wednesdays, and from 5pm Thursday - Saturday. Book a table now via www.brixandbones.com/book (link in bio) #norwich
To experience our seasonal menu, book a table with us! Our menu is designed for sharing and changes each day. Head to www.brixandbones.com/book (link in bio) #norwich #firerestaurant #game #gameseason #seasonalmenu #norfolk #organic #norfolkfoo
Fine wine in the fine city • We like to open the good stuff now and then! Our bartenders give excellent wine pairings with your choice of dishes. We’re open for another week of service from tomorrow evening. To book a table with us, vi
Norfolk venison haunch, plum and apple, wild mushrooms • This is a red deer, which is the largest native species of deer in the UK. It is sustainably shot by a game keeper in West Norfolk. The venison is glazed with lactose plum and apple sauc
If you would like to dine with us during the festive period, we recommend booking a table in advance. Head to www.brixandbones.com/book (link in bio) #norwich #firerestaurant #norfolk #restaurant #seasonal #seasonalmenu #norfolkfood
Wild Norfolk mallard, twelve hour cabbage, lacto blackberry hoisin • Mallard is a breed of wild duck. We use a Shio Koji method to tenderise the breast, which originates from Ancient Japan. The duck is then pan seared and finished on the Yakit
Gift with us • With the Christmas season fast approaching, why not treat a loved one to an evening with us? Gift vouchers are available to purchase on our website or in person at the restaurant. Link in bio 🎁 #norwich #firerestaurant #g
Dry aged beef • All of the meat available on our menu has been dry aged in our fridges within the restaurant. The dry aging process helps the produce to develop a stronger flavour and makes it considerably more tender. We’re back open f
Chanterelle mushrooms, foraged in Norfolk • We will be back open for another week of service from Wednesday evening. To book a table with us, go to www.brixandbones.com/book (link in bio) #foraged #norfolk #norwich #firerestaurant #local #or
Creativity and precision • We are back open for another week of service from tomorrow evening. To experience our seasonal menu that changes daily, book a table with us. Visit www.brixandbones.com/book (link in bio) #norwich #firerestaurant #n
Line caught fish from Wild Harbour • The seafood that we cook over the coals is dependant on what has been freshly caught. Our menu changes daily to ensure fresh and seasonal produce. To book a table with us, go to www.brixandbones.com/book
Fresh, seasonal, foraged • Our ethos at Brix and Bones is derived from using the best quality ingredients to create fresh and seasonal dishes. Whether it be foraged or supplied by local farmers, all of the produce that we use is sustainable an
Attention to detail • Behind the scenes from last nights wine dinner with Chuck Cramer and @harperwellswine - what an evening! We look forward to doing events like this again in the future. To book a table with us, visit www.brixandbones.com
On Thursday evening we are very excited for an evening of food and Californian wine • This five course tasting menu has been curated by @georgewoodchef and each dish is paired with wine chosen by Chuck Cramer and also features @harperwellswine
Our dry aged beef is butchered before each service and the available cuts can be seen written on chalkboards in the restaurant. Once they’re gone, they’re gone! To book a table with us, go to www.brixandbones.com/book (link in bio) &bul