Orrery, the classical French restaurant in Marylebone High Street launched almost 30 years ago by the late Sir Terence Conran, reopens next week after a three-month makeover as a flagship for the Evolv Collection.
Under new chef Pierre Minotti, formerly of Alex Dilling at Hotel Café Royal, the restaurant will see “Escoffier’s principles and British seasons converge in a modern vision“, to be served in tasting menus of 5 or 7 courses (£165 and £185 per person).
A signature feature of the meal will be the ‘Trou Normand’ (pictured), traditionally a shot of calvados served mid-meal in Normandy to create a ‘hole’ for more food. Here it will take the form of a lovage sorbet with galangal-infused jelly, topped with a choice of green or yellow Chartreuse. It will be served at the marble bar, with guests returning to the dining room for the meat course.
Pierre says: “Fine dining should never feel rigid: it’s possible to enjoy fine dining food whilst still having fun.”
