Private Dining Rooms

Overview

Named after the 1950s district dialling code for Marylebone, HUNter 486 is an elegant neighbourhood bar and restaurant on the ground floor of The Arch London.

HUNter 486 is an ideal spot for West End shoppers, Marylebone locals and visitors to the area to drop in anytime of day for a bite to eat, refreshment, relaxation or just a secret rendezvous in elegant surroundings.  The Head Chef, Shane Pearson (formerly from Bar Bourse and The Electric Brasserie), has created a menu of unpretentious and hearty dishes which demonstrate his commitment to good quality seasonal produce.

HUNter 486 has two spaces available for private dining:

The Martini Library, which evokes the glamour of the 1950s and features natural daylight a vintage Martini cabinet, two period stone fireplaces, hand woven rugs, tall book cases and a collection of lifestyle books.  Available for a private dinner for up to 12 guests, or an intimate cocktail reception for up to 50 guests.

WHItehall 944 is a very private and versatile space that features original artwork and bespoke furnishings, it can be dressed and lit in a variety of ways.  Suitable for a power lunch or decadent private dinner for up to 20 guests.

Shane Pearson

How long have you been at the restaurant?

I have been at the restaurant since the opening, 30 Nov 2009.

Which was the first restaurant you worked in?

In a restaurant in South Africa called The Five Flies.

What was the last London restaurant you went to, apart from your own?

La Trompette

Which London restaurant is your favourite and why?

I think my favorite restaurant has to be Nobu as I love fish and Asian flavours which they do perfectly.

What or who has been the biggest influence on the way you cook and why?

Coming from South Africa I have been influenced by great produce and an array of culinary cultures, mostly French, Dutch and Mediterranean.

What is your personal signature dish?

In HUNter 486 the menu is seasonal so my signature dish changes. We serve some wonderful steaks from fantastic British suppliers. I also bake all of the breads served in house and home make the jams, pastries and chocolates which gives us a lovely home made/homely edge to our food.    

Which other chef(s) do you most admire?

It has to be Michel Roux.

What’s the best part of your job?

Being able to be creative and get paid for my passion.

And the worst?

Would be the long hours and not been able to spend time with family on special dates.

What would your last meal be?

Definitely a 16oz Cote de Boeuf with a home baked foccaccia and bottle of merlot.

Do you have a chef’s shortcut that you can share with us?

No, that would be telling!