Fine Dining Menus Reading

Enjoy exceptional modern French cuisine, exquisite wines and a very warm welcome in the elegant and relaxed surroundings at L'Ortolan restaurant Reading.

Head Chef Tom Clarke injects his own creative style into the food focussing on full flavours and modern techniques. In his words..

I like to hit all the notes on sweet and sour, savoury and salt to produce a mouthful of complementary flavours.

Head Chef, Tom Clarke


exceptional modern French fine dining

Tom's cooking is impressive, showing technical adventure and accomplishment.

Simon Carter, editor of The Fine Dining Guide

Clarke has brought some welcome freshness, invention and "focussed flavours" to proceedings'.

Good Food Guide 2016

Our lunchtime menus start at £39 for the 3 course Menu du Jour or you can choose from the A la Carte or one of our spectacular Tasting Menus (vegetarian versions available), all of which may be accompanied by a flight of wines selected by our sommelier team. (From 1st May 2018, the A La Carte menu is not available on a Friday or Saturday)

Please note that on Tuesday lunchtimes the only menu available is the Menu Du Jour. Throughout December the Menu Du Jour is not available.

For more adventurous diners our Chef's Table seats up to 4 people in the heart of the kitchen where you can soak up the restaurant atmosphere during a busy service and enjoy a succession of exquisite food and wine pairings.


Vegetarian dishes at l’ortolan Reading

At L’Ortolan we cater for vegetarians with an A La Carte menu, 7 course Gourmand Menu and 10 course Discovery Menu. When we are designing vegetarian dishes for all the menus the first thing we look at is seasonality and from this we create the dishes using different techniques classic and modern when thinking for a tasting menu we try to use different techniques throughout the meal and also making sure we use different produce in each dish.

A lot of the vegetables we use are local to us but if we find better further afield we are not afraid to use as it boils down to the best quality and consistency for what we are looking for. Each dish we do has to enhance the flavours of what we are doing whether its preserving, fermenting, pickling, roasting, slow cooking to help and aid in another flavor and texture to the end dish. Like all other dishes we try to hit the 5 taste senses bitter, sweet, salty, sour, and umami.