L'Ortolan
L’Ortolan could be called the fulfillment of chef patron Alan Murchison’s vision to create a restaurant where guests can find perfection in cuisine, comfort and service. He and his talented team guarantee a unique culinary experience at this delightfully situated, Michelin-starred establishment surrounded by beautiful grounds. Within easy reach of Reading, Oxford, and London, it is regarded as not only one of the finest restaurants in the area, but also a welcoming venue that can accommodate a variety of occasions, from family parties and themed events to corporate dining and business meetings. Lunches and dinners are exceptional and excellent value for money. There is an imaginative variety of menus that include á la carte, lunchtime du jour, vegetarian, working lunches and a 10 course “menu prestige”. Classic French cuisine with a modern twist is presented to an impeccable standard and complemented by a magnificent wine list. A particular choice “house specialty” which never fails to impress is the “Chef’s Table” in the kitchen where a maximum of 4 diners can watch the chefs at work while enjoying the fruits of their labour. 3 stunning private rooms in addition to an elegant restaurant and conservatory are also available.
Average Price:£75 - £84
L'Ortolan Summary
Cuisine : French Opening Times : Tues - Sat 12 noon - 3pm & 7pm - 11.30pm Nearest Station : Reading Payment Options : All major credit cards accepted Average Price : £75 - £84
Restaurant Group Information
When the occasion calls for a luxurious venue, remarkable cuisine, professional waiting staff, and the means to impress your guests, then l'Ortolan should be a serious contender. The private dining room is a lovely glass-sided greenhouse that holds up to 20 seated, perfect for family parties, office entertaining, engagement dinners, and any formal celebration that you want to be particularly memorable. The private dining menu features the haute cuisine that l'Ortolan is known for. Try starter of terrine of foie gras de canard confit with peach and apple chutney, main
course of corn fed Anjou pigeon, sautéed new potatoes with sea salt and light jus with herbs and sherry vinegar, and pudding of walnut, coffee and chocolate 'variation'.
Room Types
Exclusive hire of whole restaurant
Seating 7 - 60
Standing 0 - 0
Main Restaurant
Seating 1 - 60
Standing 0 - 0
Glass Room
Seating 17 - 22
Standing 0 - 0
