The concept combines French techniques with British produce.
Orrery by Pierre Minotti is heading to Marylebone, London. Opening soon, 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. 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. Dishes include Bouillabaisse, a cold Provençal fish stew with Cornish mackerel, finger lime, Espelette pepper, and Isle of Wight sea urchin; Galette Bretonne with morel, wild garlic, and buckwheat; Le Saint Pierre de Plymouth, which combines John Dory with brown crab, fresh pea, and lemon verbena; and Quail, cooked with black trumpet mushrooms, foie gras farce, chestnut gnocchi, and English asparagus.
For desserts, Fraise Gariguette pairs Gariguette strawberries with elderflower, French meringue, and Chantilly cheesecake. Chocolat de la Maison Nicolas Berger includes chocolate, almond, coffee, and red verjus. Petit fours and a cheeseboard conclude the meal, which marks a continuation of the legacy from its Michelin-starred days under Chef Chris Galvin.
Pierre Minotti says: “Orrery has its roots in French fine dining, and my aim is to reinterpret classic dishes with a modern approach. Fine dining should never feel rigid — you can enjoy exceptional food and still laugh and have fun throughout the meal.”
Martin Williams, CEO of The Evolv Collection, adds: “Pierre’s mastery of French haute cuisine makes him the perfect chef to lead Orrery’s transformation and our pursuit of Michelin recognition.”
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GO: Visit https://orrery-restaurant.co.uk for more information.