He brought in former Fat Duck chef Edward Carr to conceptualise the menu at Toast on the ground floor of the former Barclays Bank in Stamford New Road.
“It’s been 18 months in the making but it’s been well worth the wait,” said Orange, who was inspired for the concept during his travels to New York.
Carr worked at Eleven Madison Park in New York and also at Mary-Ellen McTague’s former Prestwich fine dining restaurant Aumbry having previously worked with her at the Fat Duck.
The Toast menu includes Eggs Benedict, Royale, Florentine; white crab, with lime juice, rocket and coriander; prawns rolled in sesame seeds, with sweet chilli jam; truffled cheese on toast, with baked egg and truffle oil; egg and chorizo, with chorizo spread and paprika jam; baked vanilla peaches, with Chantilly cream and mascarpone.
Dishes are served with five varieties of bread including gluten-free, all baked by the Levenshulme-based family bakery Trove while coffee which is supplied by local roaster Heart and Graft, and from Sale Sharks rugby player David Seymour’s new company Couch Grind Coffee.
There is also a Young Toasties menu where every dish comes with a 25 pence donation to local charity, The Children’s Adventure Farm Trust.