Upscale Marble Arch brasserie Hunter 486 continues to fly the flag for British cuisine by offering a new game dish every week of game season, from November 3 to December 14.
Created by head chef Laurence Glayzer, the dishes include roasted goose breast with wild boar bacon and roast salsify, potato and turnip dauphinoise, as well as roasted haunch of venison with marinated red cabbage, almond potatoes, bitter chocolate scented jus and caramelised parsnips.
Located within The Arch Hotel London but open to non-guests alike, Hunter 486 has established a solid reputation for modern takes on classic British dishes. The ÃƒÂ la carte menu will continue to be served during the special period.
The full schedule is as follows:
3-9 November 2013: Roasted haunch of Chart Farm venison with marinated red cabbage, almond potatoes, bitter chocolate scented jus and caramelised parsnips.
10-16 November 2013: Traditional roast Berkshire pheasant, mace infused bread sauce, roast potatoes, buttered green cabbage and cumin, chestnut puree, glazed apples.
17-23 November 2013: Boudin and seared fillet of English Hare with roasted chestnuts, pearl barley, braised chicory and a redcurrant spiced jus.
2 -30November 2013: Roasted wild duck from Chart Farm glazed with orange, Parisienne potatoes and squash with meat glaze.
1-7 December 2013: Roasted goose breast with wild boar bacon and roast salsify, potato and turnip dauphinoise.
8-14 December 2013: Traditional Roast Norfolk bronze turkey, chipolatas wrapped in bacon, roast potatoes, parsnips and carrots with gravy, bread sauce and redcurrant jelly.
The Arch London, 50 Great Cumberland Place, W1H 7FD