Orrery

Orrery Where Escoffier's principles and British seasons converge in a modern vision. Classic French cuisine in an intimate, well light space with summer terrace.
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Zagat guide recognition forsome of the best service in London.

04/06/2026

This June, discover Chef Pierre Minotti’s new summer dishes celebrating seasonal ingredients and refined French cooking — from vibrant Provençal tomato with burrata cream to Scottish girolles with Limousin veal sweetbread.

Join us for terrace lunches, evening dining, and summer moments in the heart of Marylebone.

To celebrate the season, enjoy 50% off lunch from Wednesday 10th June – Saturday 13th June.

Discover what’s new at Orrery this summer.

A little reset between courses.Our Trou Normand, finished with Chartreuse, is served to refresh the palate.
02/06/2026

A little reset between courses.
Our Trou Normand, finished with Chartreuse, is served to refresh the palate.

30/05/2026

Welcome to the Salon du vin.

With a selection of over 700 wines carefully curated by our head Sommelier Julio Sierra. This is where the Orrery experience starts.

28/05/2026

“Chocolat” inspired by Gâteau Opéra.

Built around the classic pairing of almond, coffee and chocolate, using 60% chocolate from Nicolas Berger for depth and balance.

A touch of Maldon salt enhances the richness, while almond ice cream scented with Amaretto brings softness and warmth.

Finished tableside with a coffee-infused crème anglaise, adding fragrance and a gentle bitterness to round the dish.

The perfect escape from the London heatwave? A shaded terrace and a cold gin cocktail.The Renais Gin Terrace at Orrery i...
27/05/2026

The perfect escape from the London heatwave? A shaded terrace and a cold gin cocktail.

The Renais Gin Terrace at Orrery is the kind of summer spot you accidentally stay at all afternoon. Crisp cocktails, rooftop views, and a seasonal small bites menu crafted by chef Pierre Minotti.

From long lunches to golden hour drinks, this is your sign to make the most of the heatwave.

25/05/2026

A galette bretonne, revisited.

Buckwheat batter cooked gently until crisp at the edges, layered with slowly cooked morels and wild garlic.

The mushrooms are stuffed with a rich farce of shiitake, cheddar and bacon, then glazed with their own cooking juices for depth and savoury warmth.

Finished with frisée for freshness and a wild garlic hollandaise sabayon to bring lift and brightness.

Fraise Gariguette.The finest British strawberries, leading the flavour. Paired with elderflower, French meringue and a l...
22/05/2026

Fraise Gariguette.

The finest British strawberries, leading the flavour. Paired with elderflower, French meringue and a light cheesecake “Chantilly”, the dish moves between freshness, sweetness and air.

21/05/2026

Long summer evenings begin on the Terrace.

Our Negroni Fraise blends Renais Gin, white vermouth, Aperol, strawberry and verjus - a seasonal twist on a classic.

Join us on the Orrery Terrace by from 12pm Wednesday - Sunday for cocktails, savoury bites, and unhurried evenings in Marylebone.

20/05/2026

Long summer evenings begin on the Terrace.

Our Negroni Fraise blends Renais Gin, white vermouth, Aperol, strawberry and verjus - a seasonal twist on a classic.

Join us on the Orrery Terrace by from 12pm Wednesday - Sunday for cocktails, savoury bites, and unhurried evenings in Marylebone.

Introducing the Épicerie.A space for slow mornings, freshly baked pastries, lunches, evening wine, and everything in bet...
16/05/2026

Introducing the Épicerie.

A space for slow mornings, freshly baked pastries, lunches, evening wine, and everything in between. Thoughtfully stocked with pantry favourites, seasonal finds, and hand-picked bottles to take home or enjoy in the sun.

Opening hours extended until 9.30pm Wednesday - Sunday, with wines by the glass and Aperol Spritz for long summer evenings.

A celebration of the season on the plate.Spring crudités, thoughtfully composed: young vegetables served raw and lightly...
14/05/2026

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.

A final note to your meal at Orrery by Pierre Minotti.Our selection of Petit Fours offer a sweet conclusion that is thou...
11/05/2026

A final note to your meal at Orrery by Pierre Minotti.

Our selection of Petit Fours offer a sweet conclusion that is thoughtfully composed by our chefs daily.

07/05/2026

An indulgent moment on the Orrery Terrace, from our savoury bites menu.

Crisp potato rösti, finished with cancoillotte and Jurassienne cheese, gently melted to a rich, velvety finish.

Available for walk-ins or reservations from 12pm Wednesday - Sunday.

05/05/2026

A quiet moment of tasting, shaping what arrives at the table. Chosen by Chef Pierre, in close collaboration with Fromagerie Beillevaire, through a shared philosophy, and a shared love of cheese.

Respect for origin, seasonality and craft guides each selection, with even the butter following the same provenance.

Here Chef Pierre and Amandine taste Ronceraux from the Pyrenees, a rare blend of goat and sheep’s milk. Delicate yet complex, and seldom found in the UK.

30/04/2026

Before each service, a quiet rhythm takes hold.

The team gathers, the kitchen sharpens its focus, and every final detail is set with intent. From briefing to the last touch on the floor, it is a moment of alignment before the doors open.

Precision, calm, and preparation, where the experience truly begins.

Caviar Oscietra.Chef Pierre Minotti builds this dish around smoked eel from Devon, used in its entirety. Paired with lig...
27/04/2026

Caviar Oscietra.

Chef Pierre Minotti builds this dish around smoked eel from Devon, used in its entirety. Paired with lightly cured sea bass, crisp potatoes and a delicate smoked eel cream, it’s layered with texture and depth. Finished with Exmoor Oscietra caviar.

At the pass, where it all begins.For Chef Pierre Minotti, each dish is shaped by memory as much as technique, drawing fr...
24/04/2026

At the pass, where it all begins.

For Chef Pierre Minotti, each dish is shaped by memory as much as technique, drawing from his roots, his hometown, and the traditions of French cuisine.
A foundation of place, reinterpreted with precision, seasonality and a quietly modern hand.

21/04/2026

The Orrery Terrace by Renais Gin now open.

Perched above Marylebone, a seasonal terrace shaped by heritage and craft, with an exclusive Renais cocktail menu, alongside a menu by Chef Pierre.

Wednesday–Sunday. Walk-ins and group bookings welcome.

19/04/2026

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.

An evolving cellar of over 800 labels, curated with intent.From the depth of Burgundy to rare and expressive finds, each...
16/04/2026

An evolving cellar of over 800 labels, curated with intent.
From the depth of Burgundy to rare and expressive finds, each bottle is chosen to complement the menu, guided by provenance, seasonality and the quiet dialogue between wine and dish. wine_jdtswine

A pause, by design.The Trou Normand bar offers a moment between courses, a quiet interlude where the rhythm of the meal ...
14/04/2026

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.

11/04/2026

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, fo...
08/04/2026

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.

Details from last week’s opening event.An evening of first tastes, flowing Champagne and a glimpse into a new chapter at...
07/04/2026

Details from last week’s opening event.

An evening of first tastes, flowing Champagne and a glimpse into a new chapter at Orrery by Pierre Minotti.

Born on the shores of Marseille, bouillabaisse began as a humble fisherman’s stew, made with the day’s unsold catch, sim...
04/04/2026

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.

Address

55 Marylebone High Street
London
W1U5RB

Opening Hours

Tuesday 6pm - 11pm
Wednesday 12pm - 11pm
Thursday 12pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm

Telephone

+44 20 7616 8000

Website

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