Gary Durrant, Head Chef of Hunter 486 located within five-star hotel The Arch London, has devised a winter menu that promises a truly British gastronomic experience fit for the festive season.
Guests seeking respite from the chilly weather will be invited to step into The Arch London’s opulent Hunter 486 restaurant and enjoy dishes served straight from the restaurant’s stone oven. Plates will put a refined spin on winter warming favourites, while ingredients such as Ginger bread will satisfy the sweet-toothed.
Dishes will feature seasonal ingredients, reflecting the kitchen team’s commitment to providing diners with the very best of British flavours. Diners can look forward to starter dishes including Red wine braised octopus; Warm salt beef & green bean salad, caper dressing and Burford Brown egg; and Quinoa, rocket & pomegranate with orange and saffron roast fennel.
For the main event, diners will be able to choose from a selection of specially curated plates such as Peppered venison loin, dauphinoise, beetroot purée and baby turnips; Roast Norfolk Black chicken, potimarron squash, bubble & squeak and smoked bacon; and Pan fried scallops, black pudding, celeriac purée and braeburn apple salad.
The menu includes an array of tempting desserts, with new additions such as Sticky toffee pudding with caramelised banana ice cream; Clementine and ginger bread trifle; and Bramley apple & blackberry crumble with cinnamon custard.
Named after the 1950s dialling code for Marylebone, The restaurant features gleaming leather booths, blown glass chandeliers and statement artwork, plus an adjoining chic Salon de Champagne bar. The kitchen is delightfully open plan and airy, allowing guests to watch the skilled chefs at work amongst the gleaming selection of copper pots and pans suspended from the ceiling. Light streams through the large windows, treating guests to a charming view of the neighbourhood mews, and come the evening, the softly lit restaurant is an intimate and romantic setting for dinner and drinks.
