The weather may be getting colder, but the menu at Hunter 486 is getting warmer. Head Chef Gary Durrant has created a new menu, celebrating the flavours of winter. Enjoy the new menu sat in a leather booth, lit by blown glass chandeliers.
Featuring on the new menu will classic winter warmers such as smoked barbary duck breast with celeriac and braeburn remoulade; pumpkin cannelloni, sage butter, almonds and parmesan; and hunter fish stew with saffron and garlic mayonnaise. Hunter 486’s stone oven never fails to produce spectacular dishes, this winter, try the braised lamb shank with rosemary mash, grilled aubergine, fennel and courgette or perhaps the air dried ham wrapped monkfish with lentils and button onions. To finish, the menu boasts comforting British classics such as sticky toffee pudding and rice pudding.
Sometimes, nothing but comfort food hits the spot and the new menu at Hunter 486 does just that.