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Roger Hickman's - Norwich

Roger Hickman's
79 Upper Giles Street

Phone +44 (0)1603 633522

Type of Cuisine Modern British
Chef Roger Hickman
Number of Covers 40
Price Range £££££

Lunch 12.00 - 2.30pm Tue-Sat
Dinner 7.00 - 10.00pm Tue-Sat

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Review of Roger Hickman's, Norwich

Roger Hickman used to be the Head Chef of this Norwich restaurant when it was called Adlard's in a previous life and very well known it was too for its fine dining. After a period of refurbishment and a new name, it is once again pulling in the crowds on Upper Giles Street. The elegant Georgian facade remains the same, but inside the walls have been painted a soft cream with pretty pictures adorning the walls, crisp white linen laid tables with fresh flowers set on a stripped wood floor, complete the picture.

The cuisine has a richness and intensity, with every dish marrying flavour and colour in perfect harmony. Up-to-the minute ideas and ingredients point up the modern menu - witness wild duck breast with foie gras mousse, plum puree and crispy egg before a main course of pan fried John Dory with braised fennel, mussel and saffron casserole and deep fried squid. Artfully displayed desserts provide an enticing mix of flavours with a chocolate tart with tonka bean cream and hazelnut ice cream or poached rhubarb with vanilla crème brûlée and orange sorbet.

There is an impressive wine list with an international slate, featuring a good spread from across the world. With a relaxed ambience, attentive service and excellent food, it is no wonder that Roger Hickman's restaurant is getting rave reviews.

Also featured in: AA Guide, Good Food Guide, Harden's.

Roger Hickman's Menu Roger Hickman's Map

Additional Restaurant Information for Roger Hickman's, Norwich

Vegetarian YesPrivate Parties YesParking Nearby Yes
Child Friendly YesAccepts Cards Yes

Customer Reviews NewWrite Review

"Very Disappointing"
Reviewed 15 May 2013 by

4 people found this review helpfull

We had heard great things about this restaurant and a Michelin star raises expectations - in this case only to dash them. The problem with the food was that it just tried to hard to get different ingredients on the plate and ended up reminding one of those Master Chef ... Show More

Visited 15 April 2013


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