Orrery by Pierre Minotti

Orrery by Pierre Minotti brings a modern expression of French culinary heritage to the heart of Marylebone, guided by the seasons and grounded in British terroir.

Rooted in the classical principles of Auguste Escoffier, the kitchen speaks in a clear, contemporary voice: technique polished to a shine, flavours chiselled and poised. Formerly of the two-Michelin-starred Alex Dilling at Hotel Café Royal, Minotti steers the pass with quiet precision, crafting tasting menus that honour tradition while looking decisively to today.

These menus chart a lyrical course through British and French produce sourced directly from fishermen, farmers and makers personally chosen by the chef. A buckwheat galette, threaded with morel mushrooms and wild garlic, nods to Brittany. John Dory from Plymouth finds easy harmony with brown crab, fresh peas and a lift of lemon verbena.

Elsewhere, Devon smoked eel and cured sea bass meet under a soft glimmer of Oscietra caviar, richness tempered by onion soubise, Thai basil and a whisper of colatura. Finish the melody with gariguette strawberry and elderflower cheesecake or chocolat with almond and coffee.

It is fine dining with a sense of place and time, meticulously crafted and quietly confident. Reserve a table and let the stars align on your plate.