food

Opened just five years ago, The Arch London is tucked away on a quiet street in Marylebone, a few minutes’ walk from Bond Street, Oxford Street and Marble Arch.

exteriorIt is a family-run boutique hotel spanning seven Grade II listed Georgian townhouses and two mews homes.

Consequently its 82 rooms and suites are all of different sizes and highly individual, but all beautifully furnished and equipped with state of the art technology and luxurious toiletries.

Some of the rooms even have their own terraces. The Arch also offers excellent gym facilities, a cosy lounge and the stylish Martini Library.

It is also home to Hunter 486. Hunter 486, The Arch’s excellent restaurant, takes its name from the 1950s telephone dialling code for Marylebone, and thank goodness, is open to non-residents too.

The restaurant is stylishly comfortable and welcoming with a lovely relaxed atmosphere; possibly helped by the open plan kitchen adorned with a variety of kitchen pots and pans hanging from the ceiling.

The staff are utterly charming, efficient and helpful and the cooking is excellent – though one of us did mutter that the fish pie would have been even better with the addition of a bit of smoked fish.

One of us started with pan fried scallops with chilli jam and mango salsa (£12.50), the other with crab cakes with pickled cucumber (£11.50 or £17 to share). Both were superb. Poached organic salmon with Jersey royals, samphire & lemon butter couldn’t be faulted £19 and our only minor quibble with the fish pie was the lack of smoked fish £19. Wine by the bottle from £24, by the glass £7.

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Sitting opposite us a young woman was enjoying what appeared to be a dish from the All Day Menu - Eggs Benedict, Florentine or Royale £11. It looked so good we both agreed that another time for a lighter lunch we had to try it.

Hunter 486 also offers a good value Express Menu – served between 12pm and 3pm Monday – Saturday two courses £19, three for £21, and a Sunday roast at £24 and £27 respectively.

Game on the Menu

Alongside its more traditional menus Hunter 486 and Head Chef Gary Durrant and his kitchen colleagues, are celebrating the game season, with a different game dish every fortnight from 21 September until 13 December 2015.

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On offer will be the likes of roast loin of Royal Park venison, creamed savoy cabbage and bacon, spiced poached pears and red current jus; roasted goose breast with Brussel sprouts, smoked bacon, goose fat potatoes and caramelised apples.

Or how about a whole roast Suffolk partridge; a roast Suffolk pheasant breast; or roast wild duck? With the approach of Christmas the menu closes with traditional roast Norfolk bronze turkey, chestnut stuffing, chipolatas wrapped in bacon, roast potatoes, parsnips and carrots, gravy cranberry jelly and one of our particular weaknesses – bread sauce. Sounds delicious to us. www.thearchlondon.com 

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