Birthday Menu - Wednesday 11th Sept 2019 and Thursday 12th Sept

A special one of a kind evening with a menu consisting of our greatest hits over the years

 

L’ortolan’s Greatest Hits Menu (£99pp)

Crab
Crab, mango, fennel (2004)

Tuna
Sesame crusted tuna, watermelon, wasabi (2011)

Sandwich
Goose liver parfait, pain d’épice, fig (2007)

Halibut
Poached halibut, cucumber, nasturtium (2018)

Beef
fillet of beef, horseradish pomme puree, Madeira jus (2012)

Toffee Apple
Apple parfait, salted caramel, pecans (2014)

Chocolate Mushroom
Salted chocolate, coffee, blueberries (2016)

 
Reading’s only Michelin starred restaurant L’ortolan turns 18 on Wednesday September 11th. In celebration, for two nights only (11th and 12th Sept) , a special menu bringing back the most popular dishes throughout five decades of service will be on offer, along with a very special guest in the kitchen.

Joining head Chef Tom Clarke, former L’ortolan head chef Alan Murchison, (who headed up the kitchen in 2013 when L’ortolan was first awarded its Michelin star), will return for this one-off collaborative kitchen effort to mark the milestone and re-create some of L’ortolan’s greatest menu hits since opening. Alan has been integral to L’ortolan’s history and success, overseeing the kitchen for 14 years until 2014*.
Following the evening, some of the dishes featured will remain on L’ortolan menus for the whole birthday month.

Highlights include ‘Sandwich’- goose liver parfait, pain d’épice, (2007); ‘Beef’ - fillet of beef, horseradish pomme puree, Madeira jus (2012); and ‘Chocolate Mushroom’ - salted chocolate, coffee, blueberries (2016).
Celebrating its fifth decade of service and over 16 years retaining a Michelin star, L’Ortolan continues to be a beacon of Berkshire’s fine dining restaurant scene offering a unique, luxury, timeless quality in its style and setting and impeccable attention to detail in its dishes and service. Chef Tom Clarke’s menus have a base of classic French flair, with flavour at the forefront, style in abundance and precision in execution. Each dish is meticulously plated and treated like a rare and delicate work