Restaurants

Hunter 486

Hunter 486, the restaurant located within boutique hotel The Arch London in Marylebone, is proud to announce the launch of a brand new restaurant menu concept.

Launching on 9 February 2015, the new menu has been carefully developed by Head Chef Gary Durrant at Hunter 486, with Henrietta Green; food and hospitality consultant, award-winning food writer and broadcaster. Henrietta is also a well know advocate of the local food movement, and author of the much loved book ‘A Food Lover’s Guide to Britain’.

The new menu is inspired by ‘best of British’ recipes, ingredients and produce, with hearty dishes featuring quality ingredients prepared honestly and simply. Dishes will include delights such as: Salad of crispy oxtail with cream of horseradish; Potted duck with fruit chutney and sourdough; Peppered loin of venison with beetroot puree, turnip and potato gratin; Homemade hamburger with onion marmalade in a brioche bun with Hunter ketchup and hand cut chips; and Sticky toffee pudding with caramelised banana ice cream.

The crowning glory of the new 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. So try a whole Roast Norfolk Black Free Range chicken, cooked to tender perfection and served with roast garlic, roast potatoes, aioli, parsley & caper sauce and gravy, for two or four to share, just one of the many stone oven specialities.

The new menu also introduces Plates, Pots, Boards and Bowls for one or two share, either at the bar over a cocktail, or in the restaurant as a starter or main course, and include homemade crisps with sage, lemon & sea salt made freshly every day. The Fish board comes loaded with potted shrimps, cured salmon, mackerel pate, smoked eel and prawns; and the Cheeseboard with British farmhouse cheeses, quince jelly and homemade oatcakes.

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 neighbourhood mews, and come the evening, the softly lit restaurant is an intimate and romantic setting for dinner and drinks.

The SLOAN! Review

As soon as we walked into Hunter 486 we were made to feel welcome and relaxed. This set the tone for things to come as the waiting staff looked after our every need. It was impressive and refreshing to have such knowledgeable and friendly staff to looking after us.We started the evening with a cocktail each. The cocktail menu is given the Hunter 486 flare with a touch of imagination, leaving their signature style on every drink served. If you can’t find what you’re looking for, the restaurant staff will advise and make any cocktail not on the list. We started with the “Ocean 486”, a vanilla vodka based cocktail with apple and caramel and “Our Mojito”, an Appleton XO Rum cocktail finished with fresh mint and passion fruit. Both cocktails were expertly mixed and the main cocktail ingredients really stood out providing the perfect fusion of tastes. This was the perfect prelude to our evening meal.Hunter 486 has a good range of starters and sharing dishes. The chef’s passion really comes out in the dishes. If the menu says it has seasoning rest assured your mouth will be suitably tantalised with that flavour. Whilst we were deciding which courses to order we sampled some homemade crisps. These were extremely moreish and the salt and lemon seasoning left one’s mouth watering for more.To start we had the Crab Cakes with Pickled Cucumber and the Pan fried Scallops with Chilli Jam and Mango Salsa. The crab cakes were beautifully constructed, delectable and light with the pickled cucumber and freshness of the crab only adding to the light fusion of flavours.

The scallops were beautifully cooked and the hot chilli jam was complemented by the cool mango salsa so this is definitely a dish for people who like the warm heat of chilli.

After such beautiful starters we awaited out main course in anticipation. We choose the Peppered Loin of Venison and the Roast Wild Sea Bass. We asked for the sea bass to come filleted and we were presented with a beautiful fish that was soft, succulent and bursting with the freshness of the ocean coupled with a mild orange flavour. The venison came perfectly medium rare as I asked with a peppered outer edge. The venison was served with beetroot purée which complemented the meat and tempered the pepper. It also came with a slice of turnip and potato gratin which was beautifully put together.After such generous portions we needed a small break but were determined to finish as it was so beautiful we had to have more.

We ended the meal with the Sticky Toffee Pudding which interestingly was served with caramelised banana ice cream. The pudding itself had a rich sauce and was soft and sumptuous. We also tried the restaurant’s homemade coconut ice cream. It was made from fresh coconut milk and had a mild yet distinctive flavour.

Our experience at Hunter 486 was second to none. The chef’s inspired menu was beautifully put together and the service was very friendly and knowledgeable. We at SLOAN! would recommend Hunter 486, the perfect place to have a business meal or have a romantic date.

Below are a selection of images from our dining experience at Hunter 486.