A celebration of the season on the plate.
Spring crudités, thoughtfully composed: young vegetables served raw and lightly blanched to preserve their natural crunch and sweetness, set over a delicate onion soubise. A white asparagus jelly brings brightness, while Thai basil pesto, pistachio and a touch of colatura lend depth and gentle umami.
Are you looking for a fine dining experience in London?
Make sure you check out @orreryrestaurant in Marylebone, London. Having hired renowned chef @pierreminotti from @alexdillingcaferoyal , you know this restaurant will garner attention from @michelinguide very soon.
With a wine list of over 800 bottles, this is a restaurant for passionate oenophiles. We try the wine pairing with a tasting menu and was thoroughly impressed, especially with the mineral-rich Assyritko from @domainesigalas on Santorini.
Dishes delivered on the wow factor, starting with Oscietra caviar with Devon smoked eel and cured sea bass. With the preparation of the dish completed at your table.
The fine ingredients continued with a John Dory and brown crab dish served with lemon verbena.
There was a theatricality to proceedings as we went to a bar area to chat with @pierreminotti , whilst he was preparing our palate cleanser with chartreuse.
They do focus on local ingredients as you can tell from the quail and their English green asparagus main course.
This is one restaurant you are likely to hear a lot more about very soon.
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Our “Cold” Bouillabaisse dish at Orrery.
Cured mackerel, slightly blowtorched on the skin, finished with a traditional bouillabaisse infused with saffron and blended with Icelandic sea urchin.
I believe by serving the soup cold, we develop different flavours and bring freshness to the dish.
An Amalfi lemon condiment is added at the bottom to give a final touch of acidity.
@orreryrestaurant@theevolv_collection@paulagondim@london.wine_jdtswine st
@fadil_nuha@thomas_kousoris
The Orrery Terrace by Renais Gin now open.
Perched above Marylebone, a seasonal terrace shaped by heritage and craft, with an exclusive @renaisgin cocktail menu, alongside a menu by Chef Pierre.
Wednesday–Sunday. Walk-ins and group bookings welcome.
Quail, rooted in place.
Chef Pierre Minotti sources this bird from a small producer in the Pyrenees, exclusive to us in the UK. Naturally gamey and served pink, for depth and character.
Paired with asparagus and vin jaune from the Jura, a quiet nod to his hometown.
A pause, by design.
The Trou Normand bar offers a moment between courses, a quiet interlude where the rhythm of the meal softens, and the experience unfolds beyond the table.
A study in flavour, technique and seasonality.
Each dish composed with precision, guided by classical foundations and the finest produce, letting every element speak with clarity.
From this week, a composed lunch experience begins from £85pp.
With canapés to start, alongside a glass of Champagne, followed by three courses shaped by the season, and a final note of petit fours.
A quieter pace, with the same attention to detail.
Born on the shores of Marseille, bouillabaisse began as a humble fisherman’s stew, made with the day’s unsold catch, simmered slowly with saffron, fennel and sea air.
At Orrery, Chef Pierre Minotti reimagines the classic with a lighter, more refined expression. Line-caught fish, shellfish and delicate aromatics are carefully layered, with a saffron-infused broth poured tableside.
A dish rooted in French history, elevated through precision, seasonality and craft.
