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British Ingredients Take Centre Stage At Hunter 486

February 1, 2018

Restaurants & Bars | by Baldwin Ho


We all love visiting a boutique hotel because everything feels that much more personal and bespoke to your needs and it always has more of an artistic edge compared to large-scale chain hotels. The Arch is one such luxury boutique hotel close to Marble Arch and their headline restaurant, Hunter 486 has just launched their winter menu which offers a hearty respite from the wintry weather with some mouthwatering ‘Best of British’ inspired dishes.

It’s a restaurant you can instantly warm to with their cosy booths and friendly service. Their open kitchen where you see a large collection of fire logs used for their oven will warm your cockles and you can admire the beautiful neighbourhood mews from their white-framed Georgian windows.

With the varied choices on offer from their carefully curated menu, it might be a tricky task for the indecisive diner to pick his or her dishes. Quinoa, rocket, and pomegranate was a healthy concoction of vibrant colours with strong citrusy notes from the orange slices and subtle floral notes from the saffron roast fennel.

Duck foie gras terrine was at it’s indulgent, buttery best and smothered invitingly over the toasted brioche. With the accompanying fig, orange and cinnamon chutney, this dish is the ideal choice for those diners looking for extravagant and multifaceted tastes.

For main courses, we opted for the chargrilled halloumi, aubergine, courgette, and piquillos. The vegetables were roasted to a delicious texture: soft yet with some bit. It might look deceptively dry, but the pesto, tapenade, and oils made for an appetising main course.

The other main course we tried was a mouthwatering peppered venison loin, which wasn’t gamey tasting at all. We suspect they used corn fed deer rather than acorn or sage fed ones, hence a milder taste. Dauphinoise was suitably crisp on the outside, but silky smooth on the inside and the beetroot purée gave the dish an overall earthy taste.

Overall, we would have called it a day after 2 well-executed courses however their tempting menu made us opt for a dessert course as well. Both of us being fans of classics like sticky toffee puddings, it wasn’t a surprise we opted for the same dessert, especially when their version came with caramelised banana ice cream. The taste of the ice cream was extremely intense, one suspects they might have used overripe fruits to create this taste sensation and it tasted like banana bread in ice cream form. It paired well with the warm, moist nature of the pudding with a light coating of treacle toffee sauce.

The warm and comforting nature of their autumn menu makes Hunter 486 one of my top choices to visit when I am looking for some culinary solace.

For more information on Hunter 48, see here.

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