PRIORY FARM RESTAURANT

Priory Farm Restaurant

Priory Farm Restaurant is an independent family run business and has been trading successfully for over 20 years. I have been devoted to catering since leaving school and my wife, family and friends have supported me since day one and I hope this belief is reflected in the high standards we deliver time after time.

The restaurant is a converted barn set within a working farm and comes with exposed beams, interesting artifacts and farming implements. Come and relax at Priory Farm Restaurant, we are able to seat 120 guests and cater for all the family and all occasions. From romantic dinners, birthday and anniversary celebrations, weddings and all other family and friend gatherings, we're here to make you welcome and serve freshly prepared food to the highest standards at reasonable prices.

At the Priory you are our priority.

Stephen Teasdale

COLD

THREE PRAWN COCKTAIL
Mediterranean prawns, tiger prawns and cocktail prawns served with iceberg lettuce and cocktail sauce
£6.20

PRIORY PATE
Smooth home-made chicken liver pate served with port sauce and granary toast
£5.50

AVOCADO AND CRAYFISH
Fanned avocado, crayfish tails in a sweet chilli sauce and mixed leaves
£5.75

MELON BOWL
Galia and canteloup melon with fresh pineapple and raspberry coulis
£5.50

TOMATO MOZZARELLA
Layered beef tomato and soft mozzarella cheese, drizzled with olive oil and basil dressing.
£5.50

KILN ROASTED SALMON
Flakes of salmon with tiger prawns combined with lemon mayonnaise on a bed of mixed leaves
£5.75

HOT

FLAT MUSHROOMS
Tossed in garlic and herb butter, grilled loundza (smoked loin ham) and halloumi cheese
£5.95

DUCK WRAP
Shredded duck with cucumber, spring onion and plum sauce, wrapped in a floured tortilla
£5.95

BBQ AND HONEY WINGS
Six meaty wings dressed in our special BBQ and honey sauce
£5.25

SEAFOOD BOWL
Tiger prawns, mussels, calamari and monkfish in a light creamy garlic herb sauce
£6.95

CHICKEN SATAY
Strips of Chicken breast served with our peanut, coconut thai flavoured sauce
£6.25

WHITEBAIT
Deep fried crispy and crunchy, with a tartare sauce dip
£5.75

SHARING PLATTER

(Ideal for Two)Chicken fingers, breaded mushrooms, potato skins, scampi, goujons, onion rings with a garlic mayonnaise dip
£9.00

OUR FINEST STEAKS
All our steaks are char grilled over an open flame, unless requested otherwise. Served with tomato, mushroom and onion rings

8oz FILLET £26.95

8oz SIRLOIN £21.95

10oz RUMP £18.95

12oz RIB-EYE £21.95

16oz T-Bone £32.00

SAUCES £2.50
Peppered, Chasseur, Stilton or Diane

STEAK AND TIGER PRAWNS
any of the above steaks topped with tiger prawns in garlic, herb butter
add £3.50

STEAK AND STILTON CHEESE
any of the steaks topped with fried onions and stilton cheese
add £3.50

FROM THE GRILL

GAMMON STEAK
Served with fried egg or fresh pineapple
£11.95

MIXED GRILL
Our Mega-Grill, sausage, pork, lamb, gammon, steak, liver, kidney, fried egg
£17.95

PRIORY FAVOURITES

STEAK AND KIDNEY PUDDING
Popular suet pudding with rich gravy
£12.50

CHICKEN PRIORY
Breast of Chicken with garlic butter, dusted in white peppercorns, topped with asparagus, coated with a cream sauce
£13.50

LAMB SHANK
Baked on the bone in a red wine and rosemary sauce gravy
£13.95

CHICKEN STROGONOFF
Strips of Chicken in a creamy mushroom and mustard sauce
£12.95

CHICKEN CHASSEUR
Poached Chicken served with a red wine, mushroom and tomato sauce £12.25

STEAK, ALE AND MUSHROOM PIE Diced beef in an ale gravy with mushrooms and puff pastry lid
£12.50

P R I O R Y S T I R F R Y S

Choose from one of the following...
Strips of Chicken
Strips of Prime Fillet Steak
Tiger Prawns
All at £11.95
Add Noodles for £1.00

Now choose your sauce...
Sweet and Sour
Soya & Oyster Mix
Black Bean
Curried Balti
Plum and Sweet Chilli
Lemon and Ginger

All Stir Frys contain the following ingredients...
Sugar snap peas, nuts, baby corns, spring onion, mushrooms, bean sprouts, peppers

FISH

All fish is skinned and boned, choose from...
GRILLED in lemon, wine and butter
GLAZED in a creamy cheese sauce
DEEPFRIED in our crispy beer batter

COD £11.95
LEMON SOLE FILLETS (2) £15.95 (1) £12.95
PLAICE FILLETS (2) £13.95 (1) £10.95
POACHED SALMON in lemon, white wine and butter £12.25

VEGETARIAN

MUSHROOM PIE
Puff pastry base with pan
fried mixed mushrooms, with asparagus and parmesan cheese drizzled with mushroom sauce
and topped with puff pastry
£11.95

HOT 'N' SPICY ROASTED RED PEPPERS
Red peppers stuffed with hot 'n' spicy roasted sweet potato, butternut squash, topped with chargrilled halloumi cheese
£11.95

VEGETABLE MOUSSAKA
Layered with sun-dried tomato, aubergine courgette, leek and potato topped with beef tomato, white sauce and cheese
£11.95

GIFT VOUCHERS
Our £10 gift vouchers make the perfect gift for any occasion, please ask a member of staff

The remains of a 14th century Augustinian priory on a level site beside the River Waveney. St Olave's Priory was established by Augustinian friars around 1216, under the patronage of Roger Fitz Osbert. The best preserved part of this small priory is the refectory undercroft, a beautifully vaulted brick building that was converted for a time into a cottage.

Following the Dissolution of the Monasteries under Henry VIII the priory was owned by Sir Henry Jerringham. In 1547 Jerringham incorporated the monastic buildings into a new manor house on the site. This house lasted until 1784. In 1823 stone from St Olave's was used to refurbish the parish church at Herringfleet. Two years later the refectory undercroft was converted into a cottage, which was inhabited until 1902.

Of the original monastery only parts of the refectory, cloisters, and church survive. To the north of these buildings part of Jerringham's 16th century mansion can be discerned. The 13th century church, to the south of the cloister, consists of 5 bays. Parts of the columns that supported the roof of the cloister walk still stand, as do sections of the west wall of the cloister range.

An inventory taken in 1536 records little of value and the house was probably already in decline when it was suppressed a year later. In 1547 Sir Henry Jerningham converted the buildings to the north of the cloister into a private house but little of this survived when the priory was dismantled in 1784. Around 1825 the floor of the refectory undercroft was raised and the building was converted into a cottage which was occupied until 1902.

The hidden gem in this unassuming ruin is its 14th century refectory undercroft. Its vaulted brick ceiling is an important early example of the use of brick in England. Supported on Purbeck marble columns, it is still almost complete and retains much of its original plasterwork. The only parts of the church to survive are a stretch of the south aisle, the west wall and parts of the north wall. The foundations of some of the brick-faced piers that supported the cloister arcade are visible, but nothing remains of the west range except the flintwork cloister wall, which is pierced near the north end by a 14th century doorway. At the back of the refectory is a fragment of Jerningham’s 16th century house that escaped destruction, which includes a reused 14th century doorway.

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