Tom’s Kitchen launches new summer menu

New to the menu, Tom’s Kitchen has added a Roast Fillet of Sea Bream with braised chicory & heritage tomato salad alongside other seasonal dishes
Tom’s Kitchen at the Mailbox has introduced a host of exciting seasonal dishes with the launch of its brand new summer menu.

Designed by Tom Aikens and the restaurant’s head chef, Tom Wells, the new dishes incorporate locally sourced ingredients, picked especially for their delicious freshness at this time of year.

A key focus of the new menu is the introduction of a number of vegetarian dishes. For a vegetarian starter with a touch of decadence, try the Norfolk Asparagus with landcress salad, summer truffles, and a CackleBean egg yolk finished with spelt granola.

Brimming with health benefits, also new to menu is the vibrant Courgette Dukkah and Raw Fennel salad, served with turmeric and saffron dressing.
After proving its popularity as a limited edition burger in May, Tom’s Vegetarian Burger remains on the menu for the summer, featuring a sweet potato and chickpea pattie, sundried tomato mayo, aubergine and shiitake relish, pickles, heritage tomatoes and fries.

A full gluten free menu is also available.

For meat lovers, the new Roast Breast of Duck is a must-try and comes served with a meltin-the-mouth shiitake mushroom risotto. Or opt for the Grilled Baby Spatchcock Chicken with a high protein spelt and quinoa salad, fresh avocado and charred broccoli.

If you have more of a sweet tooth, the Raspberry Millefeuille topped with a refreshing raspberry sorbet is the ideal way to end your meal, or be transported back to the sixties with Tom’s deliciously syrupy Rum Baba dessert which comes served with Chantilly cream and strawberry sorbet. Fancy a real treat, why not upgrade your dessert with a perfectly paired wine?

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