Review on Delia's Restaurant & Bar

The nation's best known cook turned sporting supremo is now as likely to be seen wearing her Norwich City football scarf as her kitchen apron, and she set up Delia's Canary Catering as a sign of her allegiance to the club.

Delia's Restaurant & Bar is her pride and joy – a pristine, brasserie-style dining room open for fixed-price, three-course dinners on Friday and Saturday evenings. As you might expect, all the dishes on the ever-changing menus are gleaned from her books (a choice of some 6,000 recipes in total!), and seasonal Norfolk produce is used to good effect.

A typical menu might kick off with Parmesan-crusted smoked fish tart or toasted goats' cheese salad with blackened sherry vinegar onions, before osso buco with risotto Milanese or plaice fillet with shrimp sauce, Charlotte potatoes and broccoli. As for dessert, you might give a cheer for tiramisù or truffle torte with chilled pouring cream. After the final whistle, relax with coffee and homemade chocolates.

Delia's Restaurant & Bar is also featured in: Good Food Guide

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Cuisine

Eclectic

Restaurant Opening Times

Dinner: From 7.00pm until late Fri-Sat

Accepted credit cards

Visa, Master Card

Online Booking Availability for Delia's Restaurant & Bar

Facilities at Delia's Restaurant & Bar

  • Private dining room
  • Private parties
  • Vegetarian menu
  • 140 covers

Parking

Private parking is possible at a location nearby

Address

Delia's Restaurant & Bar
Norwich City Football Ground
Carrow Road
Norwich
Norfolk
NR1 1JE

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Delia's Restaurant & Bar Sample Menu

SAMPLE MENU

Norfolk Gardeners Soup (v)
It's that time of year: if you have a garden and have ripe tomatoes and too many cucumbers that need to be used up, all is well because combined they make this beautiful soup.

Toasted Goats' Cheese Salad with Blackened Sherry-Vinegar Onions (v)
Melting goat's cheese, blackened Spanish onions with sherry-vinegar and balsamic make a great accompaniment – lots of lovely gutsy flavours.

Coarse Country Terrine with Pickles and Char-grilled Sourdough Bread
Coarsely cut pork and veal, first marinated in white wine and brandy with thyme and juniper, then cooked slowly and pressed gently as it cools.

Souffléd Smoked Fish Cream with Foaming Hollandaise
This is pureed smoked haddock baked as a soufflé, encased in smoked salmon.

Hummus bi Tahina with Char-grilled Marinated Aubergines and Warm Flatbread
I have a thing about hummus – sorry, but it can't be made with tinned or bottled chickpeas. When you soak the chickpeas overnight, as we do, the flavour of the hummus cannot be beaten.

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Char-grilled Matured Entrecote Steak with Avocado Salsa and Hand Cut Chips
We serve this well-charred on the outside and how you like it within.
Avocado, tomatoes, red onion, coriander and lime salsa and a mixed leaf side salad.
(£3 Steak Supplement)

Pan-fried Fillet of Grey Mullet with Swiss Chard and Beurre Blanc
For fish lovers, Grey Mullet is superb and beurre blanc (butter and white wine sauce with shallots) is perfect to go with it; the Swiss chard alongside it is a real treat.
Served with steamed new potatoes with herbs and green beans with shallot butter.

Greek Lamb Slowly Baked with Lemon and Garlic
Here the tender neck fillets of lamb are cooked very slowly in nothing else but lemon juice and slices of garlic. Then served along with the juices and sprinkled with grated lemon, finely chopped garlic and
flat leaf parsley. Served with Pilau rice with pine nuts and currants and Greek island salad.

Seared Spiced Salmon Steaks with Black Bean Salsa
with Pilau Rice and a Mixed Green Salad
The salmon is marinated with a mixture of fresh ginger, coriander, lime zest and ground spices.
Then seared under a very hot grill and served with the tomato and black bean salsa.

Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans (v)
with Steamed New Potatoes and Green Beans
Thin crisp layers of filo pastry with ground toasted pecan nuts and parmesan style cheese filled with oven-charred courgettes, aubergine, plum tomato, and peppers with basil, coriander seed and mozzarella.

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Pear Frangipane Tart
Crisp, sweet pastry filled with almond sponge, topped with flaked almonds and soft poached pears.
We serve this tart warm with clotted cream ice cream.

Chocolate Ricotta Cheesecake with Chilled Pouring Cream
I love this cheesecake. It's not 'in your face chocolate' but light and more subtle with dark chocolate shards on top. It has to be served chilled with lots of chilled pouring cream.

Passion Fruit Crème Brûlée with Shortbread (v)
Passion fruit have an intense, deeply perfumed flavour and the strained juice
is perfect against the backdrop of the smooth, rich custard.

Iced Apple Soufflé with Caramelised Apples
Made with the first of the new season's apples and enhanced
with vintage cider, this has a fresh and fragrant flavour.

Baron Bigod served with Celery, Grapes and Homemade Oat Biscuits
A creamy, white bloomy-rind cheese handmade on the farm by Fen Farm Dairy in Suffolk, made from their own raw Montbeliarde cow's milk. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.

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Filter Coffee and Something Sweet
All dishes are subject to change

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Delia's Restaurant & Bar Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

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Virtual Tour of Delia's Restaurant & Bar