Hunter 486 within The Arch London in Marylebone has devised a new winter menu offering guests a taste of classic British cuisine with a modern twist.
The menu, developed by Head Chef, Gary Durrant, is inspired by ‘Best of British’ recipes using seasonal ingredients. The new addition to the menu and star of the show is Hunter 486’s Grilled Native Lobster, which can be enjoyed with tarragon butter and hand cut chips or in a roll with garlic butter, choron sauce and hand cut chips.
Other new dishes include delights such as: Rare beef salad with winterslaw and horseradish dressing; Grilled calves liver with bacon, roasted shallots, mash and sage sauce.
The crowning glory of the menu is the use of the stone oven. As it operates at a very high heat, meat and fish are produced with astonishingly succulent results. New stone oven dishes include Braised lamb shank; and Mushroom, stilton and thyme wellington. The menu also offers dishes to share including: Best of butchers board with rib eye steak, mini burgers and braised short ribs served with Yorkshire puddings and hand cut chips; and The vegetable board with grilled, roasted and marinated vegetables with buffalo mozzarella.
Named after the 1950s dialling code for Marylebone, Hunter 486 has been designed with an air of nostalgic London glamour fused with contemporary touches. 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 neighborhood mews, and come the evening, the softly lit restaurant is an intimate and romantic setting for dinner and drinks.
