By Carole Wright
IF you’re in the mood for fine dining, then look no further than The Orb Restaurant in Billericay.
Tucked away at One Crown Road behind the Crown Pub in the High Street, this sophisticated 200-year-old stable block and hay barn conversion really ticks all the right boxes.
On our recent visit my partner and I were greeted at the door by Peter Ankin, the Restaurant Manager, who offered us an aperitif in the sumptuous contemporary lounge, tastefully furnished with elegantly upholstered arm chairs set off by the dark oak floors.
A choice of tables ranged from four person booths or where two romantics could be oblivious to the other diners, to open floor tables for four to eight. There is also a separate area just off the lounge but away from the main dining area which could seat up to 10 and be fairly private for a special occasion perhaps.
Likewise, a surprising first floor overlooking the courtyard, housed one large oval table which could comfortably seat 24 people. With Christmas not too far away this has to be a real consideration for the office meal out or even a local venue for conferences and meetings.
The comprehensive menu offered selections from seven starters and eight mains plus a vegetarian option.
Our starter choices were Truffled soft boiled Duck egg with Asparagus and Brioche soldiers, and Oak Smoked Chicken with a Mango and Avocado Salad. The mango and avocado in the salad perfectly complemented the lightly smoked chicken giving it a subtle sweetness.
There was no rush between courses allowing us to sip an excellent New Zealand Sauvignon Blanc, while waiting for our mains of Fillet of Sea Bass served on a spring onion mash with brown shrimp and sorrel sauce accompanied by green beans and slow roasted pork belly on a sage mash with caramelised apple and roasted beetroot. I am told the Pork was perfectly cooked and can say that the brown shrimp on the Sea Bass was divine. Portion size was absolutely perfect and enough for even the heartiest eater while the presentation by the AA rosette accredited chef left no doubt that this is the place to be.
Six desserts were on offer and who could resist? No disappointment either in the Limoncello Cheesecake served with fresh raspberries or in the selection of British cheeses with biscuits, quince jelly and homemade chutney, although this had to be accompanied by a glass of excellent Port while the cheesecake was followed by a French coffee.
This gourmet experience could not have been better. Nothing was too much trouble for Peter and Mo who both have a wealth of experience in excellent service. The restaurant is open from 6pm til late Mondays to Saturdays and from 12 noon til 7pm for Sunday lunch. Sunday’s two course menu is priced at just £16.95 and if you fancy a third it’s just an extra £3. The A la Carte evening menu ranges from £4.75 - £8.95 (Oysters) for starters and £14.50 - £22.95 for mains. The Orb is also open four days for lunch or by demand. Christmas Day is available now for booking at £75 per head and children under 10 years at £45. Spaces are limited so don’t delay! Call 01277 651492 or visit www.thecrownbillericay.co.uk.