New restaurant and wine bar launching in Soho

This May, new hospitality duo Michael Searle and Josh Anderson, alongside head chef and business partner Giacomo Peretti (ex-Le Gavroche, Temper and Firebird), will launch Marjorie’s – a Parisian-inspired restaurant and ‘bar à vins’ on Foubert’s Place in Soho.

Named after Searle’s late grandmother, the trio hopes Marjorie’s will be “the missing slice of Paris in central London; trying something that feels brand new, yet still pays homage to that traditional French... je ne sais quoi!”.

Open seven days a week from lunch through dinner, Marjorie’s will be split over two floors, offering 47 covers in total. Downstairs will be kitted out for dining, with guests enjoying views of the open kitchen.  A further 12 seats will be available for alfresco dining on the terrace during warmer months.

Dining at Marjorie's

The food at Marjorie's is curated by head chef Giacomo Peretti. Born in Naples, Italy, Giacomo brings with him a wealth of kitchen experience carved out in some of London’s most notable restaurants, including stages at Core by Clare Smyth, Kol and Silo. He also spent a year as commis chef at the iconic Le Gavroche, before moving on to a head chef role at Temper (Soho), followed by executive head chef positions at Firebird (Soho) and most recently The Culpeper (Shoreditch).

Peretti's menu will change regularly, with dishes touted for the launch including chicken liver rocher with hazelnut and morello; fried courgette, rouille and trout roe; brie de meaux with summer beans and apricot; escargot with seaweed and pine nut cream; crab tart with crab bisque; red mullet bouillabaisse and tapenade; bavette with egg yolk and girolles; mille-feuille with strawberries and chantilly; and raspberry and tarragon sorbet. 

Cheese will play a big part in proceedings, with a daily cheese board served table-side offering a handpicked collection of imported majority French cheeses to complement the food and wine. 

The ‘all-French’ shorter-than-the-norm wine list, curated by Searle, will also complement the food. The list aims to showcase the breadth of wine across the country, from Reims to the Riviera, allowing space for both contemporary, small-batch producers as well as more carefully chosen, classic varietals.

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