The Hunter's Moon Menu
Welcome to The Hunter's Moon, nestled on Fulham Road in South Kensington, London. This charming eatery invites patrons to savor a menu that celebrates the richness of seasonal ingredients and robust flavors. Signature dishes include the homemade pappardelle with slow-cooked venison ragu, a comforting choice that captures heartiness in every bite, and truffled gnocchi, showcasing a delightful blend of earthy notes and creamy textures.
The ambiance strikes the perfect balance between cozy and refined, making it an ideal spot for friends and families alike. Diners rave about dishes like the classic beef Sunday roast, complete with massive Yorkshire puddings and exquisite sides such as creamy cauliflower cheese. Additionally, inventive aperitifs like the Hunters Moon Negroni and Chilli and Cucumber Margarita elevate the dining experience. With attentive service and an atmosphere that encourages leisurely meals, The Hunter's Moon promises not just a meal but a culinary journey.
APERTIFS
Butty Bach
Hunters Moon Negroni
Chilli and Cucumber Margarita
No 3 St. James Martini
Chateau Laville 2016, Sauternes
Charles Heidsieck Champagne, France
Half a dozen Jersey Royal oysters with shallot vinaigrette and lemon
Exmoor Caviar
Cornish Salted Baerii (30g) with truffle crisps and gribiche
TO BEGIN
STARTERS
Burrata with chakalaka, harissa and zhoug
Parsley and potato soup with parmesan velouté
Foie gras and chicken liver parfait with white wine jelly and toasted brioche
Raviolo of smoked mash potato and egg yolk with ‘nduja chicken butter sauce
Tuna sashimi with whipped avocado, pickled ginger and truffled ponzu dressing
Endive salad with roasted ricotta, apple, caramelised walnuts and sweet mustard dressing
(n)
Seared hand dived scallops with mussel and champagne velouté, roast garlic crisps and chives
Truffled gnocchi with celeriac purée, radicchio, shallot ring and parmesan
Homemade tagliatelle with saffron cream, mussels, samphire and bottarga
Curried chicken pithivier with koffman cabbage and spiced cauliflower purée
Homemade pappardelle with slow cook venison ragu, crispy breadcrumbs and parmesan
Braised featherblade with truffle mayonnaise, kale, triple cooked truffle and parmesan chips
Cornish hake with braised spring onions, button mushrooms, tobiko eggs and miso onion sauce
MAIN COURSES
SIDES
Aspen fries
Triple cooked chips
Charred tenderstem with harissa yogurt
(n)
Crème brûlée
Affogato corretto
Raspberry and white chocolate baked Alaska
Sticky toffee pudding with banana and vanilla ice cream
A selection of La Fromagerie cheese with spiced honey and oat biscuits
Lemon Verbena panna cotta with poached rhubarb, raspberry sorbet and pistachio
(n)
Hot chocolate mousse with nougatine, chocolate pearls and vanilla ice cream
(n) (10 minutes)