Orion by Alex Webb, the Wimbledon seafood restaurant opened by the 2020 MasterChef: The Professionals winner, delivers oysters so fresh the reviewer says she can never eat them again, alongside a Sunday roast that impressed despite a gravy letdown.
A modern setting with a personal welcome
The restaurant sits on a quiet street just off the main route to Wimbledon's tennis courts. Inside, lush greenery combines with comfortable seating for a modern but chic atmosphere. Alex Webb himself greeted guests, inviting them to try his famous oysters and a Bloody Mary at the bar before taking their seats.
The Bloody Mary was a first-time try for the reviewer, who described it as 'cold tomato soup with added spice' – meant in a good way. The cocktail is served with as much tabasco sauce as you can handle, with jalapeño juice, worcestershire sauce and Ketel One Vodka. Bartenders David and Dylan created the recipe.
Oysters that set the bar
Two classic oysters each were served with a shallot vinaigrette and tabasco on the side, priced at £6 each. Also on offer are Orion oysters – served grilled with spicy barbecue sauce, crispy bacon and blue cheese. The reviewer said everything about the oysters was incredible, served in the shells with a two-tine fork, so fresh it felt like eating by the sea.
For starters, the tuna tartare came served in a prawn cracker with lime and sesame (£16), while the lobster and prawn toast featured black sesame and a chilli and carrot purée (£19). 'Dad's bread' – a homemade focaccia with confit garlic and lemon and herb butter (£7) – honours chef Alex's father Philip Webb, with £1 from each dish going to the Roy Castle Lung Cancer Foundation.
Sunday roast highs and lows
As it was Sunday, the full Sunday roast menu was available. The reviewer opted for a 20-30 month old British sirloin of beef with beef gravy (£33). Each main comes with beef fat roasties, honey mustard glazed carrots and parsnips, buttered green vegetables and a Yorkshire pudding.
The beef fat potatoes were a standout, and the carrots and parsnips were a treat. However, the gravy was the main letdown – more of a jus, with a watery texture that didn't spread as far as needed. The fish of the day (£38) was skate wing, with skin textured with sea salt and spices, eaten simply by scraping away the layers with a fork.
Dessert saw a shared chocolate mousse with olive oil and sea salt (£13), plus a small chocolate tart dotted with raspberry and gold leaf. The mousse's smooth texture was another standout, alongside the oysters and potatoes.
