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June opening for Burnt Orange in Brighton with music curated by Fatboy Slim

Opening in Brighton in early June, Burnt Orange is a brand-new day and night venture from acclaimed restaurateur Razak Helalat of The Black Rock Restaurant Group (The Salt Room and The Coal Shed), and comes with music curated by Fatboy Slim.

Offering exciting food, wine, cocktails, and a specially curated music programme from the legendary DJ Norman Cook (aka Fatboy Slim), playing homage to where the innovative record label Skint Records first started a few doors down.

Burnt Orange is Brighton's new grown-up drinking and dining spot - ideal for a long-overdue get together with friends that will roll late into the night.

Mimicking the Mediterranean dining culture, Burnt Orange will introduce one of Brighton’s first all-day and late-night drinking and dining venues to the city’s discerning food scene. With great music and a relaxed vibe, Burnt Orange will become a space where guests can enjoy well-made drinks whilst feasting over wood-fired dishes until the early hours, all mixed in seamlessly over the carefully curated soundtracks.

At the weekend, the venue will transform by day into one of Brighton’s most sophisticated brunch destinations, showcasing skilfully prepared dishes using high quality ingredients carefully sourced from the likes of Lake District Farmers, Natoora, BNFS to name a few.

Set close to Brighton’s seafront and just a few streets from the historic Brighton Lanes, the venue offers 54 covers inside, alongside a beautiful intimate courtyard with 28 covers and a private dining room seating for 10 guests. The restaurant is situated within a 16th Century former coach house, where many original features remain, set amongst a warm and inviting modern interior design.

The food menu at Burnt Orange comes from Head chef Peter Dantanus, one of the team's brilliant long-standing chefs from its existing sister restaurant The Salt Room. The basis of the menu, as with The Coal Shed and The Salt Room, is well-sourced, high quality seasonal ingredients cooked predominantly over fire.

Unique to Burnt Orange, the menu will offer a much more casual, convivial style of eating and drinking. Dishes are designed for casual grazing throughout the evening to be enjoyed with friends over a few bottles of wine, including locally sourced Crab & Samphire Fritters, Brown Crab Tahini and Nigella Salt to Stracciatella, Burnt Bread, Lardo and Salted Cherries.

These sit alongside a selection of larger plates cooked over open fire, from Shawarma Pork Belly, Date Molasses and Pickled Fennel Salad to Charcoal-Roasted Octopus, Harissa Butter and Pine Nuts.

As for the drinks, Burnt Orange will offer an extensive cocktail list of innovative sips, including its eponymous cocktail, the Burnt Orange Gin Martini, which combines Salcombe Gin, Cointreau, Lillet Blanc and grilled orange skin, to the Majorelle Julep, a refreshing mix of Tanqueray Gin, fresh pomegranate, pink grapefruit, honey and mint.