Tucked away in the Gonzo’s Tea Room, you’ll find Brix and Bones. An intimate 30-seater restaurant with a custom-built open kitchen using a charcoal and wood burning grill, because the essence of this exciting restaurant is cooking over fire.
Head Chef George Wood offers seasonal menus which embrace the eclectic and bold flavours inspired by George’s world travels, with a focus on quality of food and quality of experience. This includes sourcing ingredients from the UK and Norfolk’s best sustainable and organic produce, supporting local breeders and small businesses, and foraging ingredients to curate an exclusive dining experience year-round.
Brix is a term used by winemakers to measure a wines potential strength. With this in mind mixologists assist each guest to ensure every dish is complemented by carefully paired wines and cocktails.
