Orion by Alex Webb

Tucked neatly in the charming Wimbledon Village, Orion by Alex Webb is a neighbourhood gem worth discovering! Helmed by Alex Webb, winner of MasterChef: The Professionals 2020, the restaurant showcases the chef’s modern European style, balancing classical technique with subtle Asian influences and an evident respect for seafood. From the moment we arrived, the tone was set for an evening that felt both polished and relaxed, where attentive service and beautifully composed dishes allowed the ingredients to take centre stage.

We began with a glass of Champagne, the perfect prelude to a series of delicate snacks that immediately hinted at the kitchen’s precision. A classic Carlingford oyster, served simply with lemon, Tabasco and a shallot vinaigrette, was a refreshing and briny opening. It was clean, bright and perfectly chilled – exactly what you hope for from a great oyster, and a lovely way to awaken the palate. Alongside it came a tuna tartare served on a prawn cracker, finished with lime and coriander. The contrast between the crisp cracker and the silky tuna worked beautifully, while the citrus lifted the dish with a light, fragrant freshness.

The starters continued to showcase the kitchen’s ability to combine bold flavour with elegant presentation. A whole-baked scallop served in the shell arrived glistening under a rich burnt chilli and miso butter. The scallop itself was sweet and tender, while the butter added depth and a gentle heat that lingered pleasantly. Pickled onion cut through the richness, providing a sharp, bright counterpoint. It was a dish that felt indulgent yet balanced, and visually it was striking, the scallop nestled in its shell, aromatic and inviting.

One of the highlights of the evening was Alex Webb’s signature lobster and prawn toast. This playful take on a familiar classic was elevated with black sesame, lime, chilli and a vibrant carrot purée. The toast had a wonderful crunch, giving way to a rich seafood filling that was both savoury and subtly sweet. The sesame added nuttiness while the lime and chilli brought a gentle zing. It’s the kind of dish that feels comforting and inventive at the same time, demonstrating the chef’s knack for reimagining familiar flavours without losing their essence.

For the mains, the kitchen continued to impress with dishes that were as visually appealing as they were visually satisfying. The pan-seared halibut fillet was beautifully cooked, with a delicate flake and a lightly caramelised exterior. It was served with burnt onion purée, pickled shallots, roasted halibut sauce and a squeeze of lemon that brought everything together. The burnt onion purée added depth and smokiness, while the pickled elements cut through the richness of the fish and sauce. It was refined, balanced and thoughtfully composed.

Equally impressive was the cod fillet wrapped in hispi cabbage, accompanied by pickled kohlrabi, seaweed powder, white bean cassoulet and dill oil. This dish felt particularly inventive. The cabbage added both texture and sweetness to the delicate cod, while the cassoulet brought a comforting, hearty element to the plate. The seaweed powder subtly reinforced the oceanic flavours of the fish, and the dill oil introduced a fresh herbal note. It was a dish that demonstrated careful layering of flavour and texture, and the presentation was beautiful – precise without feeling overly formal.

Throughout the meal, the wine and cocktail selection was exceptional. Each glass felt thoughtfully chosen, complementing the dishes without overpowering them. The balance between crisp acidity and aromatic complexity worked particularly well with the seafood-focused menu, enhancing the natural flavours of the ingredients.

This restaurant is well worth the commute. Neighbourhood in its style, it’s a little further out than some of the top seafood restaurants, but doesn’t that just make the visit EVEN more satisfying?

Find out more > www.orionbyalexwebb.com