Orrery restaurant seats 100 guests in an elegant dining room on the first floor of a converted stable block, overlooking Marylebone Church Gardens. After years of neglect, the original Burtons Stable Building was renovated in 1997 to provide space for one of the most elegant restaurants in London: a long, slim room with banquette seats flanking one wall, and a lovely view through large arched windows opposite. Menu favourites include foie gras, pied de cochon, veal sweetbreads and Pyrenean milk-fed lamb. The cheese trolley showcases fabulous cheeses sourced from small independent producers in France, and is a reason alone to visit.
DINNER FIRST COURSE Crème du Barry en truffles Foie gras parfait, pain Poilâne, apricot chutney Warm asparagus, white truffle, sauce mousseline Pineau des Charantes poached foie gras en jelly, pears, brioche 5.00 supplement Millefeuille of wild mushrooms and artichokes, cep veloute Lobster, lobster, lobster, lobster 5.00 supplement Confit duck and wild mushroom raviolo, duck and Madeira consommé Langoustine, tian, crustacé risotto 5.00 supplement Roast scallops, potatoes, leek, truffle velouté 8.00 supplement Beef consommé en croute, seared foie gras Anjou Pigeon pithiviers, jus rôti The head chef Igor Tymchyshyn, restaurant manager Graziano P. Arricale and all the team at Orrery would like to welcome you to our Restaurant Vegetarian options available Please advise us of any allergies or dietary requirements DINNER MAIN COURSE Salmon confit, soft herb crust, autumn vegetables, scallop Wild sea bass aux agrumes, stuffed courgette flower, sauce vierge 8.00 supplement Turbot, Oscietra caviar, wild mushrooms, champagne veloute White truffle risotto Spinach and ricotta ravioli, ceps, white truffles Braised shin of beef la Bordelaise Roast canon of lamb, persillade, fennel, artichokes, rosemary jus Tournedos a la Rossini, celeriac puree, sauce Perigourdine 8.00 supplement Braised pig's trotter 'farci', Madeira and truffle sauce Saddle of venison, caramelised apple, juniper berry jus 2 courses 43.00 3 courses 48.00 Service is not included. Your bill will be left open for you to leave a gratuity at your discretion. For groups of 8 people or more, a discretionary service charge of 12.5% will be added. Orrery complies with the hospitality industry's voluntary code of practice. Prices include VAT at 17.5% per cent.
MENU DU JOUR Beetroot velouté, rosemary brioche (v) Caramelised onion tart with St. Maure goats cheese (v) Potato ravioli, shellfish bisque Venison ballotine, beetroot chutney ~ Roast fillet of brill, Basmati rice, coconut velouté Feuilleté of wild mushroom, poached egg, sauce Hollandaise (v) Roast fillet of pork, pommes mousseline, wild mushrooms Pumpkin risotto, shaved Parmesan ~ Bakewell tart, blackberry sorbet Selection of homemade ice cream & sorbets Rice pudding, fig sorbet Farmhouse cheeses from the trolley 5.50 supplement 2 courses 22.50 3 courses 25.50 Sommelier selected carafe of wine 375 ml 16.00 The head chef Igor Tymchyshyn, and all the team at Orrery would like to welcome you to our restaurant Orrery: A mechanical model of the solar system. Named after Charles Boyle, Fourth Earl of Orrery (1676-1731), for whom one was made. SAMPLE A LA CARTE MENU Jerusalem artichoke veloute, Perigord truffle Game raviolo, creamed leeks, Champagne veloute Dressed Dorset crab, beetroot & artichoke Parfait of foie gras, apple chutney, Poilane toast Loch Duart salmon ballotine ?gmi-cuit?, fromage blanc & keta Lobster and mango salad, soft herbs 10.00 supplement Escalope of red wine poached duck foie gras, pear & Riesling jelly Soup de Poisson . la Marseillaise Seared Orkney scallop, butternut squash pur?e, truffle veloute 8.00 supplement ~ Melanosporum black truffle risotto, soft herbs, Parmesan (v) Steamed fillet of Cornish sea bass, agrumes, endive, orange beurre blanc 8.00 supplement Roast fillet of turbot, Basmati rice, coconut veloute Pave of Salmon, herbed crust, wild mushrooms, Castelluccio lentils Royal Berkshire medallions of pork, sage & Pancetta, polenta, mushroom veloute Pied de cochon far.i, pommes mousseline, truffle & Madeira Rump of kentish lamb . la Proven.ale, pommes dauphinoise, rosemary jus Tournedos Rossini, sauce P?rigourdine 10.00 supplement Roast spiced Barbary duck breast, caramelised fennel, beetroot, orange jus 3 courses 48.00 Vegetarian options available Please advise us of any allergies or dietary requirements A Discretionary 12.5% Service Charge Will Be Added To Your Bill. All Prices Include VAT. MENU GOURMAND MENU 59.00 Seared Orkney scallop, butternut squash, truffle velout? Escalope of red wine poached duck foie gras, pear & Riesling jelly Pav? of Salmon, herbed crust, wild mushrooms, Castelluccio lentils Tournedos Rossini, sauce P?rigourdine Farmhouse Cheese selection 11.00 supplement Chocolate souffl?, lemongrass ice cream MENU POTAGER MENU 55.00 Jerusalem artichoke velout?, shaved P?rigord truffle St Maure goatfs cheese bavarois, beet and artichoke salad, P?rigord truffle Wild mushroom tart, quail egg, hollandaise sauce Melanosporum P?rigord truffle risotto, soft herbs, shaved Parmesan Farmhouse Cheese selection 11.00 supplement Chocolate souffl?, lemongrass ice cream SELECTED SOMMELIER WINE PAIRINGS 50.00 The menu has been devised for the enjoyment of all guest at your table The head chef Igor Tymchyshyn and all the team at Orrery would like to welcome you to our Restaurant