St Giles House Hotel

Behind the pillars fronting this grand Grade II listed building is a wealth of original architectural features, from marble floors to panelling and elaborate plaster ceilings, all complemented by a modern makeover. The restaurant has an art-deco-style backdrop, with the menus focusing on some classic and modern dishes, and good use is made of local produce. Mussels from Brancaster are given the marinière treatment, while roast rack of lamb is crusted in mustard and rosemary and comes in a rich gravy with dauphinoise potatoes and vegetables. The range is broadened by the likes of beef teriyaki with a hoi sin and sesame dressing, and roast medallions of monkfish wrapped in Parma ham accompanied by lemon- and thyme-scented risotto and a parmesan crisp. Pear and thyme tarte Tatin is an unusual take on a classic, or go for treacle and sultana sponge with custard and poached plums.