Benedicts (Norwich)

Laid back and quiet, with tables not too close together.  Comfy chairs.  We ordered from the 2 course a la carte menu.  Discreet service.There were three complimentary amuse bouches to start off, relying mainly on seafood foams and micro herbs.  My favourite was the meringue with oyster foam.  Though I understand why they covered it up entirely with a large green leaf.  The foam tasted exquisitely of the sea but was an unattractive grey colour.Good sour dough came with butter sprinkled with thyme and shortbread crumb.  I would advise saving some of the bread for mopping up delicious sauces that appear later during the meal.  I started with the chicken and leek terrine which was not terribly exciting but what made the dish was a stunning chervil sauce.  My companion's Norfolk dumpings was the best of our starters.  Thankfully a small portion because of the rich cream and cheese sauce.  Pillowy gnocchi like dumplings and shavings of fresh truffle.My main was the old dairy cow steak ordered rare.  Very tender and flavourful.  The star on the plate was an intense truffle foam.  There was also some pan fried hen of the woods mushroom, roast celeriac, sauteed greens and snow peas as well as a meat jus.  My companion's buttery hake was startingly good.  It was dressed with a clam chowder sauce with crunchy samphire and tender double shelled broad beans.Portions were surprisingly large for a fine dining establishment.  We were too full for dessert.  The cheapest red at £23 was very pleasant.  Flavours and scents were really well thought out on this menu.  My only criticism would be sometimes a lack of contrast of textures.