ORRERY BY PIERRE MINOTTI: WHERE CELESTIAL DESIGN MEETS MICHELIN AMBITION

Under Executive Chef Pierre Minotti, formerly of two-Michelin-starred Alex Dilling at Hotel Café Royal, the restaurant presents a dialogue between Escoffier’s principles and British terroir through five-course or seven-course tasting menus.

Every experience begins in the Salon du Vin, a wine room where guests are welcomed with champagne and canapés whilst exploring a curated collection of 800 wines. Entering the main dining room, bespoke flooring transitions from the deep blue of space to light stone, culminating at a striking marble 10-seater bar counter where the Trou Normand takes place. Guests are invited to the marble bar before the meat course and offered a choice between Green or Yellow Chartreuse with the chosen Chartreuse then used to finish the dish for guests to enjoy at the bar.

Minotti reimagines this classic French interlude as lovage sorbet atop galanga-infused jelly, with Green Chartreuse poured ceremonially. “The balance is intentional: the flavours of the liqueur are enhanced without the sensation of alcohol, whilst lovage and galangal bring freshness, minerality, and acidity.”

The design honours the original design and restaurant’s name which was inspired by the clockwork models of the solar system that fascinated Sir Terence Conran when he opened Orrery in 1997. The long room, with windows reflected in mirrors opposite, creates infinite space. Rich velvets, voile curtains, dark wood, and rose marble bring contemporary luxury, whilst soft lighting keeps focus on the food. Light floating curtains create intimacy within the grand expanse.

The menu represents both classical French principles and seasonal British ingredients with dishes that include:

• Galette Bretonne – A celebration of spring: Brittany galette with morel “farci”, wild garlic and buckwheat, showcasing the delicate flavours of the season with classical French technique.
• Le Saint Pierre de Plymouth – John Dory paired with brown crab, fresh pea and lemon verbena, highlighting the exceptional quality of Plymouth’s day boats and demonstrating Minotti’s commitment to sourcing directly from British fishermen.
• Bouillabaisse – The traditional Provençal fish stew reimagined cold to reveal “a more intriguing expression of flavour.” Cornish mackerel, lightly cured and pickled, is seasoned with finger lime and Espelette pepper, served with cold saffron-infused broth finished with blended Isle of Wight Sea Urchin. “The sea urchin brings an iodine richness that pairs beautifully with the mackerel.”
• Quail – Sourced exclusively from Pierre Duplantier, a farmer near the Pyrenees who raises birds over fifteen weeks, nearly three times the industry standard. Cooked on the bone with black trumpet mushroom and foie gras farce beneath the skin, accompanied by chestnut gnocchi and English asparagus, finished with Vin Jaune from Minotti’s hometown in the Jura.
• Fraise Gariguette – Gariguette strawberry with elderflower, French meringue and cheesecake “Chantilly”, celebrating the finest French strawberries at their seasonal peak.
• Chocolat de la Maison Nicolas Berger – Chocolate with almond, coffee and red verjus, a sophisticated finale showcasing the work of artisan chocolatier Nicolas Berger.

The experience concludes with petit fours, whilst the menu also honours Orrery’s legacy: the restaurant earned a Michelin star under Chef Chris Galvin and was renowned for its exceptional French cheeseboard, a tradition that continues.

The five-course or seven-course tasting menus evolve constantly throughout the year, each dish paired with wines from the Salon du Vin’s 800-strong list.

Executive Chef Pierre Minotti says “Orrery has its roots in French fine dining and my role is to bring back that dynamic by reinterpreting classic French dishes with a modern approach. I want to create a place where people feel comfortable and relaxed whilst enjoying exceptional food. Fine dining should never feel rigid: it’s possible to enjoy fine dining food whilst still having fun and laughing throughout the meal.”

Martin Williams, CEO of The Evolv Collection, says: “Pierre’s exceptional talent and mastery of French haute cuisine make him the perfect chef to lead Orrery’s transformation and our pursuit of Michelin recognition.”