Sunday roast at Ortiga
This week it is rib of beef, dry-aged for five weeks, roasted pink and carved in front of the table.
The Sunday Roast Series is Ortiga’s way of closing the weekend. Each Sunday in November, one joint is chosen and cooked the Italian way, slowly and with plenty of herbs, then carried to the table whole and carved in front of everyone.
This week it is rib of beef, dry-aged for five weeks, roasted pink and carved in front of the table. The food comes to the table on boards and in dishes to be passed around, and the kitchen sends more of everything until nobody wants any. The meal starts at one o’clock and runs for about two and a half hours.
Children are welcome and a half price menu is available for under tens. Please tell us about any allergy or dietary need when you ask for seats, and we will make sure there is a vegetarian roast too.
Seats
Tell us how many of you are coming and any dietary needs. The events team replies within two working days to confirm places. No card is taken to hold a seat.