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Orton’s Brasserie

Monkfish Special £25.00

Our monkfish is a Thai inspired creation that has been swimming in chef Andy’s mind for a while. Our locally sourced and sustainably farmed monkfish tail is salt cured for 15 mins, before being rolled around in our specially mixed spices. The pan-fried monkfish is served with Israeli cous cous, also known as giant cous cous, flavoured with our in house made preserved lemons and ‘ras el henout’ a spice from the middle east. This is accompanied by chef’s peanut jam which brings a different take on the satay style element, topped off with a fun and funky squid ink cracker which looks like a modern contemporary sculpture.

All dishes are subject to availability. As all food is prepared fresh, on site, availability may be limited during peak times. Please be sure to book ahead and mention Restaurant Week at the time of booking.
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    Orton’s Brasserie

    Monkfish Special £25.00

    Our monkfish is a Thai inspired creation that has been swimming in chef Andy’s mind for a while. Our locally sourced and sustainably farmed monkfish tail is salt cured for 15 mins, before being rolled around in our specially mixed spices. The pan-fried monkfish is served with Israeli cous cous, also known as giant cous cous, flavoured with our in house made preserved lemons and ‘ras el henout’ a spice from the middle east. This is accompanied by chef’s peanut jam which brings a different take on the satay style element, topped off with a fun and funky squid ink cracker which looks like a modern contemporary sculpture.

    All dishes are subject to availability. As all food is prepared fresh, on site, availability may be limited during peak times. Please be sure to book ahead and mention Restaurant Week at the time of booking.