Review on Roger Hickman's

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.

Roger Hickman's is also featured in: Good Food Guide, Hardens, AA Guide

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Cuisine

Modern British

Chef

Roger Hickman

Restaurant Opening Times

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

Accepted credit cards

Visa, Master Card

Online Booking Availability for Roger Hickman's

Facilities at Roger Hickman's

  • Private parties
  • Vegetarian menu
  • 40 covers

Address

Roger Hickman's
79 Upper Giles Street
Norwich
Norfolk
NR2 1AB

Customer Ratings on Roger Hickman's

3  / 5

Based on 1 review

Guest reviews are written by our customers.

Food
6   
Service
4   
Ambience
8   
Location
6   
Value for money
6   

Customer reviews

  • avatar
    David Brien
    May 2013

    9 people found this review helpful
    Very Disappointing

    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 specialities.

    Both our starters were warm but the bulk of the ingredients on very busy plates had clearly been prepared earlier and refrigerated so I had a warm starter and ice cold sauce. The mains were ho hum with an unforgivably tough bit of venison for me and a slow cooked belly of pork for my wife which could have done with another couple of hours.

    The final course was really awful - caramelised bananas with ice cream and various bits and bobs. This conjured up a baked banana and instead I got some small hard slices of very cold banana topped by a small layer of caramel. Worst judged of all, there were little nipples of very sharp yoghurt scattered on the plate which jarred horribly with everything else.. I ate very little of it.

    So in spite of the sweet waiting staff and an excellent bottle of wine, it was a poor meal and not cheap. Highly disappointing as we had heard good things about it.

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Roger Hickman's Sample Menu

SAMPLE TABLE D'HÔTE

Chefs appetiser

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Heritage tomato salad, mozzarella, basil (V)

Norfolk Quail, Hazelnut, Morello Cherry

Blowtorched mackerel, mackerel mousse, gooseberry, horseradish

Crab salad, avocado, cucumber, quail egg

Crispy pig cheek, baked apple, chorizo, chickpea mushroom, bbq sauce

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Pea and mint ravioli, spring onion, baby gem lettuce, butter milk (V)

Wild sea bass, chicken thigh and skin, bacon crumb, parsley, leek, mushroom

Loin of lamb, lamb shoulder, dauphinoise potato, courgette and red onion

Duck breast, pressed leg, textures of turnip, crispy egg yolk and blackberry

Halibut, jersey royals, crispy oyster, cucumber, radish, lemongrass fish cream

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Banana, mascarpone, tonka bean, salted caramel ice cream

Poached pear, apple, calvados, pear sorbet

Chocolate, honey, cashew nut, milk

Strawberries, yuzu, pistachio, basil

A selection of cheese

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Coffee and petit fours (5.00 supplement)

39 Two courses

48 Three courses

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.

Roger Hickman's 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.

Images of Roger Hickman's

Virtual Tour of Roger Hickman's