Burnt Orange Brighton
Menu with Prices in the UK

Freshly stretched dough blistered over wood embers, brushed with foaming nut-brown butter, roasted sesame seeds, sumac, and wild za'atar thyme.

Charred aubergine purée whipped with tahini, garlic, and lemon, topped with sweet glazed aubergine cubes and crunchy chilli oil.

Plump Queen Gordal green olives marinated with cold-pressed olive oil, Seville orange peel, and cracked toasted fennel seeds.

Strained creamy Middle Eastern yoghurt cheese rolled in chopped green pistachios, toasted walnuts, and smoky Aleppo pepper oil.

Sweet Spanish Padrón peppers charred in the wood oven until blistered, dusted with Persian black lime salt and extra virgin olive oil.

Warm roasted almonds, cashews, and pecans tossed with rosemary, brown sugar, cayenne pepper, and sea salt.

Crisp golden chickpea and herb falafels served over vibrant green goddess tahini sauce infused with parsley, dill, and lemon.

Thick slices of Cypriot halloumi charred over open coals, glazed in calamansi lime juice, wildflower honey, and fresh green serrano chillies.

Warm baked barrel-aged Greek feta drizzled with aromatic lavender honey, fresh thyme sprigs, and tart sumac berries.

Half aubergine slow-roasted over wood until meltingly tender, basted in sweet white miso caramel and ruby pomegranate molasses.

Sweet Delica pumpkin wedges roasted in embers, served with creamy sesame tahini, toasted pumpkin seeds, and brown butter drizzle.

Tender salt-crusted red beetroot tossed with creamy Italian stracciatella cheese, grape mustard glaze, and toasted pine nuts.

Crispy wood-roasted parsnip batons tossed in spicy rose harissa buffalo glaze with crumbled blue cheese dip.

Fresh sea bream fillet charred skin-side down over fierce oak flames, finished with blood orange dressing and wild Tuscan fennel pollen.

Tender squid rings dusted in spiced semolina flour, fried light and crisp, served with charred lemon and garlic preserved-citrus aioli.

Jumbo whole tiger prawns grilled on skewers over coals, basted in smoky Turkish Urfa chilli pepper butter and fresh coriander.

Sashimi-grade yellowfin tuna thinly sliced, dressed with shaved raw fennel, caperberries, cold-pressed olive oil, and preserved lemon purée.

Hand-picked sweet white Cornish crab meat piled onto buttery grilled brioche, enriched with rich brown crab emulsion and chives.

Thick loin of Atlantic cod roasted in Aleppo chilli butter, served over slow-braised cannellini beans and wilted coastal sea greens.

Scottish salmon fillet charred over coals with sweet red miso glaze, pickled cucumber ribbons, and toasted sesame.

Deboned chicken thighs marinated in cumin, cardamom, and smoked paprika, grilled over wood and served on garlic-herb strained yoghurt.

Crispy rolled bulgur and spiced ground lamb pastries scented with cinnamon and allspice, served with pomegranate molasses and fresh mint yoghurt.

Tender lamb meatballs simmered in slow-cooked spiced tomato, cumin, and preserved lemon sauce, topped with fresh coriander.

Gloucester Old Spot pork collar slow-smoked over applewood and seared over charcoal, glazed with tart apple miso and pork crackling dust.

Per person multi-course feast selected by the chef: Wood-fired flatbread, dips, vegetable small plates, flamed seafood, wood-fired meats, skillet potatoes, and dessert.

Cast-iron skillet roasted new potatoes crisped in olive oil and rosemary, topped with cool sour cream, chives, and shavings of aged sheep's cheese.

Tenderstem broccoli charred over wood embers, drizzled with nutty sesame tahini dressing and toasted sunflower seeds.

Heirloom Sussex tomatoes marinated in aged red wine vinegar, shallots, garlic, and fresh basil leaves.

House condiment of smoked red peppers, rose water, coriander seeds, cumin, and fiery dried chillies.

Velvety garlic mayonnaise infused with diced salt-cured Beldi lemons.

Spicy Yemenite green sauce made with pounded fresh coriander, parsley, green chillies, cardamom, and garlic.

Rich 70% dark chocolate mousse layered with crushed pistachio baklava pastry, Maldon flake salt, and cold-pressed olive oil.

Crisp sweet pastry tart filled with caramelised blood orange curd, brûléed sugar top, and a quenelle of Normandy crème fraîche.

Rum and star anise-basted pineapple roasted over wood embers, served with creamy dairy-free coconut sorbet and lime zest.

Warm steamed date sponge soaked in buttery sesame halva toffee caramel, served with vanilla bean ice cream.

Brown butter-washed Takamaka Blanc rum, pistachio liqueur, wildflower honey, and walnut bitters over a hand-carved ice block.

Brown butter Ramsbury vodka, Licor 43, Cazcabel coffee liqueur, Pedro Ximénez sherry, date caramel, and fresh espresso.

58 & Co London dry gin, Lillet Blanc aperitif, and Cointreau orange liqueur with flamed orange twist.

Cazcabel Reposado tequila, Los Siete Misterios mezcal, sweet savoury gochujang syrup, fresh lime, and pink grapefruit soda.

Crushed wild blackberries, fresh mint leaves, lime juice, brown sugar, and sparkling soda water over crushed ice.