Orrery

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.

Book a Table at Orrery

Information

Address
55 Marylebone High Street
London
W1U 5RB
Restaurant Style(s)
Fine Dining
Restaurant Cuisine(s)
French
Open Hours
Monday to Thursday: 12:00 - 14:30 & 18:30 - 22:00
Friday & Saturday: 12:00 - 14:30 & 18:30 - 22:30
Sunday: 12:00 - 15:00 & 18:30 - 22:00.
Average Price for Meal
£48
Credit Cards Taken
All Major Credit Cards

Special Offers

Sorry no offers available at this time

Location

Menu


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 goatfs 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