Ortiga Group Reserve

Private dining

A room of your own, and a kitchen that knows you are coming

Five rooms across our three restaurants, from a window table for eight to a harbour room for sixty. We write the menu with you, set the room how you like it, and look after the evening so you do not have to.

Send an enquiry

A baker working in front of a wall of shelves lit up with loaves and rolls.

The Bakehouse at Ferro.

Ferro

The Bakehouse

The room with the cast-iron oven and the long worktable, laid for sixteen in the evening.

The Bakehouse is the room at the back of Ferro where the bread is made. After the last loaf has gone, the worktable is scrubbed, the lights are lowered and the oven, still warm, becomes the backdrop to a long dinner for up to sixteen.

It is a small room and it feels like a secret. Joel Okafor and Anneliese Brodie write the supper menu with you. It is usually based on wood-roasted vegetables, a braise and a pudding, and always with bread that came out of the oven that day.

Seated
16
Minimum spend
£800

When: Evenings from Wednesday to Saturday, and Sunday evenings by arrangement. The room is also used for our classes, so some dates are not available.

  • A long oak worktable that seats sixteen
  • The cast-iron deck oven, still warm, at the end of the table
  • Warm bread through the evening
  • Step-free access from the café and an accessible toilet
The Bakehouse supper £52 a head

To begin

  • Warm sourdough and cultured butter
  • Whipped cod's roe with flatbread

The main

  • Braised short rib with mash
  • Wood-roasted cauliflower for vegetarians

To finish

  • Tarte tatin with cream

Served to the table to share.

Enquire about The Bakehouse
Rush-seated wooden chairs in front of a shelf of Italian wine bottles in the Ortiga dining room.

The Back Room at Ortiga.

Ortiga

The Back Room

A private room behind the kitchen with one long table, a fireplace and its own door to the street.

The Back Room is where the family eats on Sundays when the restaurant is shut, and it is the nicest room in the building. It has a single oak table that seats twenty-four, a working fireplace, and a hatch to the kitchen so that dishes arrive hot and the cooks can hear the room.

It is hired for birthdays, rehearsal dinners, work dinners and small weddings. Marta Ferrante writes a menu with you, based on the sample menus below, and the room is set the way you want it: a single long table, two round tables or a standing reception with a pasta station.

Seated
24
Standing
40
Minimum spend
£1,400

When: Any evening from Tuesday to Saturday, and all day on Sunday. Mondays by arrangement.

  • Its own entrance from the street and a private cloakroom
  • A working fireplace and dimmable lighting
  • Wines chosen with Callum Reid from the Ortiga list
  • A screen and sound system for speeches, on request
  • Step-free access and an accessible toilet next door
The Ortiga table £58 a head

To start

  • Whipped ricotta on grilled sourdough
  • Bresaola with pickled pear
  • Burrata with roasted grapes

Pasta

  • Nettle gnocchi with brown butter
  • Tagliatelle al ragù

To follow

  • Slow lamb shoulder with white beans
  • Aubergine parmigiana

To finish

  • Tiramisu
  • Panna cotta with quince

Served to the table to share. Three courses, with bread and olive oil.

The Sunday lunch £46 a head

To start

  • Fried sage and anchovy
  • Roast squash with sage butter

The roast

  • Porchetta or roast chicken with lemon potatoes and bitter leaves

To finish

  • Chestnut and hazelnut torte

Served from 12:30. Children's portions are available.

Enquire about The Back Room
The open kitchen and scrubbed wooden tables at Ortiga, warmly lit in the evening.

The Window Table at Ortiga.

Ortiga

The Window Table

A semi-private corner in the main room for up to twelve, with the dining room around you.

The Window Table is not a separate room. It is a long table by the front window that we can reserve for a single party, set apart by a curtain at busier times. You are in the middle of Ortiga with everyone else, but nobody sits close.

It suits a family lunch, a long Saturday supper, or a dinner for a group that wants to be in the room rather than hidden from it. There is no room hire fee: a minimum spend applies, and the team will help you choose a menu.

Seated
12
Minimum spend
£600

When: Lunch and dinner, Tuesday to Sunday. We recommend booking at least three weeks ahead for Fridays and Saturdays.

  • A single table for up to twelve, with a curtain for privacy at busy times
  • The full Ortiga menu, or a set menu you choose with the team
  • A dedicated server for your table
  • Step-free access from the street
The Window lunch £36 a head

To start

  • Burrata with roasted grapes
  • Chicken liver pâté

Pasta

  • Pappardelle with wild mushrooms
  • Rigatoni al pomodoro

To finish

  • Affogato

Served family style. Wine can be chosen from the main list.

Enquire about The Window Table
Bar stools and shelves of bottles lit amber at night.

The Chef's Counter at Salt Room.

Salt Room

The Chef's Counter

Eight seats at the pass, facing the kitchen, for a tasting menu cooked in front of you.

The Chef's Counter is the shortest table we have. Eight people sit along the kitchen pass and watch Rosalind Imrie and her team cook a tasting menu of seven or eight courses. The cooks hand dishes straight across, and explain them as they go.

It is booked as a private table for one party, usually for a birthday or a celebration where people who love food want to watch. You can choose a drinks pairing or have a bottle of wine for the table.

Seated
8
Minimum spend
£900

When: Thursday to Saturday evenings. We ask for four weeks' notice.

  • Eight seats at the kitchen pass with a view of every station
  • A tasting menu of seven or eight courses
  • An optional drinks pairing chosen by Priya Menon
  • A dedicated cook who talks you through each dish
The counter menu £95 a head

Raw

  • Native oyster
  • Scallop crudo with apple and dill

Small

  • Cullen skink croquette
  • Grilled langoustine

Main

  • Halibut with celeriac and brown shrimp butter
  • Dry-aged ribeye as an alternative

To finish

  • Rhubarb and ginger posset
  • East Lothian cheese

The drinks pairing is £55 per person. Tasting menus cannot be adapted for shellfish allergies.

Enquire about The Chef's Counter
The back bar at Salt Room under a copper arch, with rows of bottles glowing.

The Harbour Room at Salt Room.

Salt Room

The Harbour Room

An upstairs room above the quay with a long window over the water, a private bar and a table for thirty.

The Harbour Room is on the first floor of the old chandlery. Its long window looks across the quay to the water, and at dusk it fills with the colour of the harbour. There is a private bar at one end, run by Priya Menon's team, and a kitchen pass at the other so that dishes reach the table quickly.

It is hired most weekends for birthdays, anniversaries, work dinners and wedding suppers. Rosalind Imrie writes the menu around the week's landings, which means that you will always eat what the boats have brought in.

Seated
30
Standing
50
Minimum spend
£1,800

When: Dinner from Wednesday to Saturday, and all day on Sunday. Lunch on Fridays and Saturdays by arrangement.

  • A long window over the quay and the water
  • A private bar with its own bartender
  • A lift and an accessible toilet on the same floor
  • A sound system and screen for speeches, on request
  • A coat room and a quiet corner for children
The Landings dinner £72 a head

To start

  • Native oysters
  • Cured sea trout with pickled cucumber

Shellfish

  • Grilled langoustines with garlic butter
  • Mussels with cider

The main

  • Pan-roasted halibut, or roast celeriac for vegetarians

To finish

  • Burnt Basque cheesecake with rhubarb

Fish changes with the week's landings. A vegetarian menu runs alongside.

The Bar supper £48 a head

On arrival

  • Oysters and a glass of sparkling wine at the bar

To eat

  • Cullen skink croquettes, whitebait and crab on toast, passed around

To finish

  • Sticky toffee pudding

A standing menu for up to 50 guests.

Enquire about The Harbour Room

Enquire

Tell us about the evening

We reply within one working day with availability, a suggested menu and a price. Nothing is booked until you say yes, and no deposit is taken through this site.

Prefer to talk? Ring +1 555 010 1400, Monday to Friday, 10:00 to 17:00.

The date you have in mind, what you are celebrating, any dietary needs. A few sentences is plenty.

Questions we are often asked

How much does it cost to hire a room?

Rooms are hired for a minimum spend on food and drink rather than a fee, and it varies by room and by night. Each room page shows the minimum spend and a sample menu with its price per head.

How soon do I need to book a private room?

For weekends we recommend at least six weeks, and for December three months. For a weekday lunch or dinner, two weeks is usually enough.