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Hunter 486, located within five-star hotel The Arch London, has created a new spring menu.
Developed by head chef Gary Durrant, the new menu is inspired by ‘Best of British’ recipes using only the freshest seasonal ingredients such as lamb, Dorset crab, Jersey royals, asparagus, peas and watercress.
Hunter 486’s new spring dishes include starters such as asparagus and watercress soup with poached quail eggs and parmesan crisp; dressed Dorset crab with avocado and pink grapefruit; and crispy lamb sweetbreads with minted broad beans, radish, and caper dressing.
Main courses include asparagus and violet artichoke tart with poached Burford brown egg and truffle hollandaise; and roast rack of English lamb with crushed Jersey Royals, baby vegetables, and herb broth.
New dessert additions include pineapple carpaccio, lime sorbet, passion fruit jelly; and white chocolate and blood orange crème brûlée.
Hunter 486 will use its stone oven to produce the roast Norfolk black chicken with potato gnocchi, spring vegetables, girolles, and tarragon velouté.
Every Sunday the restaurant will serve a Sunday roast from noon until 10pm priced at £22.95 for two courses.
The new dishes are complemented by the restaurant’s extensive wine and champagne list, which has 27 available by the glass, priced from £7.50.
