Once a local shop in Norfolk's famous 'lavender' village, Rushmore's is now a thriving neighbourhood restaurant done out in soothing pastel shades with a conservatory for pre-prandial drinks.
Chef/patron Colin Rushmore procures game from nearby Sandringham Estate and much of his seafood from the Norfolk coast. The result is a pleasing repertoire of easy-going dishes including Brancaster mussels with white wine and cream sauce, pot-roast saddle of rabbit wrapped in smoked bacon and fillets of sea bass with crispy deep-fried pak choi and lemon sauce.
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