Leicester Restaurant Week | Get Offer

Get your offer

Leicester Restaurant Week - Voucher

Orton’s Brasserie

Fish Fry-day £20.00

Our popular fish and chips dish is one of the first things that chef Andy wanted on the menu, a classic English dish with a Leicester twist. Leicester is a beautifully diverse city which should be showcased and celebrated, this dish does just that by using South Asian cuisine elements of cooking throughout. The traditional beer batter is replaced by a light tempura batter, which compliments the triple cooked masala chips for an extra kick, all sat upon a bed of slit pea dahl. Accompanied by the most amazing curry mayonnaise. Various spices are socked in oil for 36 hrs to absorbed all of the flavours and aromas, this oil is then used to make the most unique mayonnaise.

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.

Enjoy your meal!

Either present this page to your server, or click below to download a PDF copy

Please fill in your details to get your offer

    From time to time we’d love to update you with news and offers from Restaurant Week.

    Please tick these boxes below if you wish to receive these:

    We recommend booking in advance to avoid disappointment. Don’t forget to check the terms and conditions listed underneath each menu.

    Orton’s Brasserie

    Fish Fry-day £20.00

    Our popular fish and chips dish is one of the first things that chef Andy wanted on the menu, a classic English dish with a Leicester twist. Leicester is a beautifully diverse city which should be showcased and celebrated, this dish does just that by using South Asian cuisine elements of cooking throughout. The traditional beer batter is replaced by a light tempura batter, which compliments the triple cooked masala chips for an extra kick, all sat upon a bed of slit pea dahl. Accompanied by the most amazing curry mayonnaise. Various spices are socked in oil for 36 hrs to absorbed all of the flavours and aromas, this oil is then used to make the most unique mayonnaise.


    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.