Burnt Orange is billed as a ‘grown-up, late-night hangout’ pitched primarily at locals that will blur the lines between restaurant and bar with high quality food and drink and a music programme curated by Norman Cook (aka Fatboy Slim).
Located close to the seafront on Middle Street in the site that was one home to Coach House, the venue has 54 internal covers alongside a 28-cover courtyard and a private dining room with seating for 10 guests.
Former The Salt Room chef Peter Dantanus is overseeing the food offering which, in common with Helalat's existing three restaurants, will be based on high quality seasonal ingredients cooked mainly over fire.
The menu will be focused on dishes cooked in a wood-fired oven, with dishes including shawarma pork belly, date molasses and pickled fennel salad; charcoal-roasted octopus, harissa butter and pine nuts; crab and samphire fritters; and stracciatella, burnt bread, lardo and salted cherries.
The drinks offering will be focused on cocktails, with options to include the Majorelle Julep (Tanqueray Gin, fresh pomegranate, pink grapefruit, honey and mint) and the eponymous Burnt Orange Gin Martini (Salcombe Gin, Cointreau, Lillet Blanc and grilled orange skin).
“Over the past couple of years, I’ve had countless conversations with friends and loyal customers about the need for a totally new space. Something different - not quite a restaurant, not quite a bar - but somewhere that combines great food and amazing drinks with the right music,” says Helalat.
“It’s somewhere you can catch up with friends, hang-out and just have fun. Our vision for Burnt Orange is just that, “Right Here, Right Now” and we can’t wait to open our doors this summer”.
Helalat’s Black Rock Restaurants Group currently comprises The Salt Room on Brighton seafront and The Coal Shed, which operates a restaurant on Boyces Street a few minute’s walk from Burnt Orange alongside a restaurant in London’s Tower Bridge.
