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Orange Tree Restaurant, Torquay

Orange Tree Restaurant

Restaurant Rating
Rating: 4.1666666666667Rating: 4.1666666666667Rating: 4.1666666666667Rating: 4.1666666666667Rating: 4.1666666666667
Rating: 4.2/5
(12 votes cast)
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Awards

Les Routiers Resatuarnt of the Year 2008.:

 

14 Parkhill Rd
Torquay
TQ1 2AL

Tel: 01803 213936


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Proprietor: Sharon and Bernd Wolf

Head Chef: Bernd Wolf

 

Diners at the Orange Tree love the fact that there favourite restaurant lies just off the beaten track and a few minutes from the Strand and the hustle and bustle of Torquay harbour.

Your hosts have worked hard to build a reputation which they can be very proud of and welcome you to the Orange Tree Restaurant in Torquay.

The service here is unhurried as the table is your for the night and the food is crafted from fresh, local and seasonal produce.

Fillet of Sea Bass with Almonds or the Best End and Shoulder of ‘West Country’ Lamb followed by The Orange Tree Chocolate Temptation make for a memorable evening at every visit.

This restaurant page has been visited 13,513 times

Vegetarian Menu Available Restaurant Menu

Children's Play Area:
No

Wheel Chair Access:
Yes, to the lower floor of the dining room.

Parking:
On Street parking available close by with pay and display car park at Meadfoot Road.

Smoking Area:
No

Facts

Capacity:
54 Inside

 

Best Seats:
The Garden Room is always popular.

 

Wine List:
Select list of wine with some local, old and new world bins.

 

Functions:
Private functions welcome, please call for details.

 

Price Range:
Starters from £6.00 and mains from £15.00 to £23.00.

 

Recommendations:
Les Routiers Restaurant of the Year 2008.

 

Menu Summary:
Modern British and European.

 

Vegetarian Options:
Try the Baked Galette of Sweet Corn Polenta flavoured with Thyme topped with English Asparagus Spears and Goats Cheese, Tomato and Basil Coulis.

 

Sample Dish:
Pan fried Fillet of Sea Bream served with a Fennel and Orange Salad finished with a Basil Oil Dressing to start and Best End of ‘West Country’ Lamb topped with a Garden Herb Crust and slow roasted Shoulder ‘en croûte’ baked in Puff Pastry with a Rosemary Jus to follow. Perfect

 

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