The concept combines French techniques with British produce.
Orrery by Pierre Minotti is heading to Marylebone, London. Opening on 26 March, this marks a new chapter for the much-loved restaurant. The concept combines classical French technique with the finest British seasonal produce.
Pierre Minotti, formerly of the two-Michelin-starred Alex Dilling at Hotel Café Royal, will be at the helm of the kitchen. Orrery by Pierre Minotti will offer five- and seven-course tasting menus that evolve with the seasons. Pierre explains: “Fine dining should never feel rigid. You can enjoy exceptional food whilst still laughing and having fun.”
The experience begins in the charming Salon du Vin, an intimate wine room where guests are greeted with a glass of Champagne and invited to explore a curated collection of more than 800 bottles. From there, it moves into the main dining room, a nod to the restaurant’s name.
The design honours Orrery’s origins. When Sir Terence Conran opened the restaurant in 1997, he drew inspiration from intricate clockwork models of the solar system. Mirrors reflect tall windows to create the illusion of infinite space, and rich velvets, voile curtains, dark woods as well as rose marble bring a contemporary softness. Floating drapes carve intimacy from grandeur, and gentle lighting ensures the spotlight remains on the plate.
The menu bridges France and Britain, and it will change with the seasons. Bouillabaisse brings Cornish mackerel together with saffron broth and sea urchin. Galette Bretonne celebrates spring with morels, wild garlic and buckwheat. Le Saint Pierre de Plymouth pairs John Dory with brown crab, fresh peas and lemon verbena.
Petit fours conclude the meal, alongside a continuation of Orrery’s famed cheeseboard tradition. This is a legacy from its Michelin-starred days under Chef Chris Galvin.
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GO: Visit https://orrery-restaurant.co.uk for more information.