Our spring menu has arrived
Spring has arrived, bringing a new menu built around fresh, seasonal ingredients and bold, balanced flavours made for sharing.
Start with White Bean Hummus with green tahini and hazelnut dukkah, smooth and nutty with a little crunch. Move onto Crab on Toast with lobster mayo and pickled grape for a fresh, briny lift.
Charred Summer Squash with ezme and confit onions brings gentle heat and soft char. while our BBQ Pork Collar is paired with rhubarb ketchup and onions for something sweet, smoky and sharp in equal measure.
Spring sips
Spring has arrived at Burnt Orange and our terrace is alive with seasonal drinks that pack fire‑kissed flavour and personality.
From the zesty Lemon Verbena Gimlet and floral Honeyblossom Highball to the punchy Pink Guava Sour and bold Pineapple Picante, every drink is built for golden-hour clinks under the sun.
Perfect alongside wood‑fired plates and the buzz of friends around the table, these vibrant sips are made for long spring evenings on the terrace, stories flowing, and proper good times.
Peek behind the pass
Follow us on Instagram for an exclusive look behind the pass and into the heart of our kitchen.
From the first flicker of morning prep to the final plate of the evening, our feed is where we capture the raw energy of Burnt Orange. Follow for fire on the grill, the intricate details of plates in progress, and the perfect synchronization of cocktails mid-pour.
This is also where we introduce you to the incredible team behind the scenes – the chefs, bartenders, and floor staff who keep the fire going and the good times moving from open to close.
