Following on from the success of the new Jarrold Deli and Wine Bar, phase two of our development of the lower ground floor will be complete soon with the opening of The Exchange.
The bistro-style restaurant will offer an extensive breakfast, lunch and dinner menu, along with a drinks menu that includes wines carefully selected by Jarrold wine expert and Master of Wine Nick Adams that are also available from the Deli wine shop.
Pride of place in the new restaurant is a wood-fired pizza oven where you can choose from a handmade sourdough, neapolitan or gluten free base and a gourmet curated list of toppings and watch your pizza being freshly made. Pizza toppings range from a simple fresh tomato and basil to the mouth-watering Maple Pulled Pork or Crab and Crayfish.
Pasta is also on the menu, with fresh pasta options such as Tagliatelle or Pappardelle served with your choice of sauce, along with stone baked breads, open and artisan sandwiches, seasonal soups and plates such as quarter roast chicken marinated in Bourbon whiskey or grilled salmon grilled over lava rocks served with a choice of two salads.
Then for pudding how about a retro banana spilt or warm lemon curd doughnut with vanilla bean ice cream?
We don’t know about you but we cannot wait until The Exchange opens its doors. In the meantime here is a sneak peek behind the scenes of how we created your new restaurant.