Ormer Mayfair at Flemings Mayfair

Flemings Mayfair Hotel, Half Moon Street , London, W1J 7BH

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020 7016 5601

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Ormer 2016 6
Beautiful pie at Ormer Mayfair
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Seafood dish at Ormer Mayfair
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Summer dish at Ormer Mayfair
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Stunning dessert at Ormer Mayfair
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Lunch at Ormer Mayfair
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Ormer Mayfair at Flemings Mayfair says

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"VERY GOOD"

Mayfair was a sound choice to open a second site for Jersey chef Shaun Rankin’s restaurant Ormer (the original has since closed). A glance around the luxuriously appointed basement dining room within Flemings Hotel reveals diners who are doubtless as familiar with Jersey’s exclusive restaurant scene as they are with London’s. Yorkshire-born Rankin, with his wealth of experience (Longueville Manor, Bohemia, Charlie Trotter’s), knows how to cook for this crowd and has a network of Jersey suppliers providing stellar produce: oysters, lobster, crab, fashionable sea vegetables and, of course, Jersey royals.

Ormer explores such ingredients in a repertoire that includes £29.50 lunch, £75 tasting menu, à la carte, and both vegetarian and vegan menus. Rankin’s ‘signature’ plates are the best place to start, whether a classy dish of poached oysters with caviar and saffron linguine, or assertively flavoured lobster ravioli with an Asian-style shallot salad. Newer plates such as ibérico pork ‘secreto’ with squid and Asian pear are just as beautifully executed. The rather pedestrian treacle tart, a winner for Rankin on BBC’s Great British Menu, feels incongruous in such company. Flemings has backed a thoroughbred in Ormer, but whether this plushest quarter of W1 has space for another top-rankin’ restaurant is another matter.

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Menus from Ormer Mayfair at Flemings Mayfair

Ormer Mayfair at Flemings Mayfair Location

Flemings Mayfair Hotel, Half Moon Street , London W1J 7BH

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020 7016 5601

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Opening times

Tues-Sat 12N-2.30pm 6.30-10.30pm

Private Dining

The Clarges Suite at Ormer Mayfair
The Clarges Suite at Ormer Mayfair
The Half Moon Suite at Ormer Mayfair
The Tyburn Suite at Ormer Mayfair
Private dining at Ormer Mayfair

There’s no better way to experience Shaun Rankin’s exclusive menu at Ormer Mayfair than to book one of its unique private dining rooms; the ideal setting for a special occasion or celebration, client entertainment or an elegant company dinner.


Clarges Suite
The bright and spacious Clarges Suite can accommodate up to 22 guests and comes equipped with a 65” flat screen TV and state-of-the-art AV equipment.


Half Moon Suite
Seating up to 12 people, the Half Moon Suite also features comprehensive AV equipment for use in business meetings. The privacy of this suite also makes it a venue of choice for intimate dinners and masterclasses.


Tyburn Suite
Recently refurbished, the Tyburn Suite has a capacity of six. Located on the ground floor at Flemings Mayfair, it features natural daylight and can be used for intimate meetings or small private dinners.


Clarges Suite Capacity: 22
Half Moon Suite Capacity: 12
Tyburn Suite Capacity: 6

Ormer Mayfair at Flemings Mayfair's Reviews

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Food & Drink: 8.0

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Service: 7.0

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Atmosphere: 7.0

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Value: 8.0

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Food + drink: 4

Service: 3

Atmosphere: 3

Value: 4

Platinum Reviewer
19 September 2018

The dining room is in the classic hotel style and the welcome properly matched this. Shaun Rankin’s tempting tasting menu offered an interesting mix of four starters, a fish course and a meat course, plus a pre-dessert and dessert, and the wine list was certainly up to Mayfair standard, with some very good wines by the glass and in half bottles. The obligatory sourdough bread came with nice herb butter, and our first taster was some delightful smoked haddock foam with cubes of potato. We found the first starter very refreshing, the super olive sorbet delightfully matching several varieties of beetroot and a goat’s cheese topped with truffle honey. What was entitled tuna sashimi was notable for a brilliant scallop ceviche, a lovely avocado sorbet and an all-round mixture of flavours. The beef tartare was not quite as convincing, having a vinegary side which took a while to die down and allow the smoked oyster mayo to come through. Somehow the crunchy toast element did not work either. We were struck immediately by the lovely aroma from the rabbit loin wrapped in pancetta, and the flavoursome meat was enhanced by some delicate truffle oil along with herb gnocchi, interesting coco beans and tasty girolles. Our fish course was the king of fish, perfect turbot with a superb nut crust accompanied by a variety of sea herbs and different textures of cauliflower, but we were not convinced by the pickled cockles. The main was Scottish venison, which was nice and tender but not medium rare as promised, along with sweet parsnip, dates and a chocolate smear. The delightful pre-dessert came in the form of dehydrated strawberry crunch, watermelon and a creamy foam, and this was swiftly followed by coconut mousse in white chocolate as well as a coconut sorbet with pineapple and mango providing a nice counterbalance. Generally an enjoyable experience and one that we would hope to repeat.

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