Orrery by Pierre Minotti

Opened in 1997 by Sir Terence Conran in a converted Victorian stable block above Marylebone High Street, Orrery is one of London's most quietly distinguished dining rooms. The name references the intricate clockwork solar models that Conran admired, and the space reflects that same precision: a long, naturally lit room with a barrel-vaulted skylight ceiling, arched windows looking out onto St Marylebone Church gardens, and a blue wool carpet running its length. After a three-month closure in early 2026, The Evolv Collection relaunched the restaurant under executive chef Pierre Minotti, formerly head chef at two-Michelin-starred Alex Dilling at Hotel Café Royal. The dining room now seats 44 across linen-dressed tables arranged along a central passage, flanked by pink and red velvet chairs and white voile curtains that can be drawn for semi-privacy at each table pair.

The venue's event offer is structured across three distinct spaces. The Private Dining Room occupies the same first-floor converted stable block, with its own bar, circular arch windows overlooking the church gardens, and capacity for 16 seated or 30 standing. The Orrery Terrace — a rooftop space with a retractable awning, olive trees and herb planters — runs the length of the building and accommodates 36 seated or 70 standing, operating year-round in its current configuration. Exclusive hire of all three areas together takes the venue to 100 seated or 150 standing. On Mondays and Sundays, when the restaurant is closed to walk-in trade, all spaces are available for private hire.

The kitchen operates classical French technique guided by the rhythm of British seasons, with five and seven-course tasting menus available for private events. A wine collection curated for the room and a champagne trolley service are part of the standard offering, and the events team works directly with clients on bespoke menus and room configuration.