Marjorie’s — Worth a Second Visit?

1 A Place for Every Mood

The simple answer is that both wine and food are treated as equally important. It is a wine bar specialising in fine French wines, but it also has an interesting food menu that compares well with most restaurants in the area. The whole point about Marjorie’s is that it is there for you — and depending on your mood or schedule, it can be either. Since my first visit, I have been back for a glass of wine before eating out elsewhere. I have also popped in for a post-meal glass and ended up happily lingering over cheese and biscuits. Marjorie’s always feels comfortable, and that is its charm — and judging by how busy it is, plenty of other people feel the same way.

2 Wine

As mentioned, the wine list reads like a who’s who of French wine regions — from Alsace to the Languedoc, name a region and you will find it here. Michael explained that focusing exclusively on French wines does not limit the flavour profiles on offer; if anything, I get the impression that he and the team take great pleasure in matching some of the world’s finest wines — sourced entirely from French vineyards.

If you are choosing by the glass, this is where it gets really interesting. Each day offers three whites and three reds, changed daily, with the selection always spanning a lighter wine, a more robust option, and something fruity. I was lucky enough to taste all three whites on offer, and it is clear Michael has exceptional knowledge of French wine — and genuine generosity in sharing it with his customers.

3 Food

I was here to try the new additions to the menu. From my first visit, a couple of signature dishes remain: the bavette with egg yolk emulsion, and the poached chicken with brown butter. Having enjoyed both on my previous visit, I am delighted they are still in residence. But there are some exciting new additions that I was itching to try.

The menu is compact but perfectly formed — enough choice to send you into a tailspin when ordering, though it helps enormously that the dishes are designed to share. One easy decision on the menu is a baguette with brown butter. It sounds simple, and it is — but it is an indulgent treat I cannot resist ordering on every visit. Order it when you go, and you will see why.

To accompany the bread, we ordered a chicken liver rocher coated in hazelnut. A super-soft chicken parfait is a lovely thing, but it does need another texture on the plate — and the hazelnut coating provides exactly that. A lovely way to start.

There are surprise dishes on the menu, and a fine example is the grilled red endive, burnt shallot, and red wine jus. Chef Giacomo Peretti brings a real flavour sensation to the humble endive — a red wine jus with a hint of raspberry, and a purée of burnt shallot that perfectly complements the charred endive. This dish illustrates precisely what eating at Marjorie’s is all about.

The surprises continued. Sea bass arrived served with a crab bisque and cedro. I had recently been in a restaurant with an open kitchen where what turned out to be a cedro sat in the fruit bowl — we had no idea what it was. It looks like an oversized lemon with a thick rind, and two weeks later, the cedro was served with our sea bass. It added a subtle citrus note to the dish, and thankfully Michael was on hand to explain it. I love it when I’m introduced to new ingredients, especially when they work as well as the cedro.

A dish I knew I had to order the moment I spotted it on the menu was the lamb shoulder with sorrel and pistachio. This was a remarkably clever way to serve a shoulder of lamb, and it is best explained by describing the process. The lamb is slow-cooked for twelve hours, then the meat is stripped from the joint and pressed into a mould — I am guessing something similar to a terrine mould — before being cut into smaller portions and seared to give a crispy exterior. The result of all this effort is a stunning plate: beautifully presented and absolutely delicious.

Alongside, we ordered pink firs with béchamel butter — and I must confess I nearly missed them on the menu entirely. Michael was on hand again to recommend them, which was fortunate. The waxy potatoes are not the most striking-looking thing on the table, but their taste more than makes up for it.

Finally, after a generous savoury feast, it was time to share a dessert: an almond crème with blood orange and praline, with pumpkin seed ice cream served on the side. As is typical for Marjorie’s, it was understated on the menu but anything but underwhelming on the plate. The balance was spot on — the blood orange added freshness and a sharp edge that stopped it tipping into excess sweetness. The perfect end to a lovely lunch.

4 The Verdict

So, can Marjorie’s live up to the memory? Emphatically yes. In fact, with Giacomo’s refreshed menu adding new layers of creativity alongside the beloved signatures, I would argue it has only improved. The atmosphere remains as warm and unhurried as ever, Michael’s wine knowledge continues to delight, and the food consistently punches well above its price point. A return visit well and truly earned its place — and I suspect this will not be my last. If you have not yet been, consider this your second invitation.

5 Details

Marjorie’s, 26 Foubert’s Place, Soho, London W1F 7PP

Lunch: Wednesday–Saturday | Dinner: Monday–Saturday

Instagram: @marjories.london