The Hunter’s Moon is the new drinking, dining and Sunday roast destination on Fulham Road. Chelsea’s latest local was founded by Oliver Marlowe and Hubert Beatson-Hird and offers a daily changing menu of modern European dishes alongside an extensive and comprehensive drinks list.

In the kitchen, Chef Director Oliver Marlowe has created an exciting menu showcasing classic British favourites alongside more innovative choices, using the best seasonal ingredients. We had the opportunity to try the Sunday roast at the new venue and it definitely didn’t disappoint.

Sides are made to share with delicious options including smoked bacon and cabbage; roasted artichokes and endive with aged balsamic. We were offered a decadent cauliflower cheese cauldron to have with our roast, the perfect accompaniment. The experience was akin to entering your slightly sloaney friends’ country house for a ‘no expense spared’ Sunday roast, complete with an AGA and sky light extension. We had feeling that we were in for a fantastic time and would be leaving completely satisfied.

A charming fusion of traditional and modern British style, The Hunter’s Moon features bespoke hand-made furniture and artisan textiles and materials, alongside unique reclaimed antiques and vintage finds. Designed by Boxx Creative, the bar has a dark, warm and sophisticated colour palette, offset by deep accents and complemented by textures, striking patterns and prints. Soft layered lighting and eclectic artwork adorning the walls further enhance the atmosphere, providing an inviting space for guests to relax. Dogs are welcome and well catered for too, with water bowls available on request and maybe even a treat or two.

A blackboard will champion a range of meat cuts and daily specials, whilst those looking for a more casual bite can choose from a bar menu of snacks and sharing plates. Think hearty pub favourites – scotch eggs and sausage rolls, alongside courgette and ricotta croquettes and steak tartare. Come weekends, guests can also indulge in a Saturday brunch with dishes including huevos rancheros with grilled flatbreads; and eggs Benedict with Gochujang hollandaise and crispy pork belly.

Other menu highlights include the likes of beef wellington with cocotte potatoes, crispy trompettes and Madeira sauce; double baked cheese soufflé with Montgommery cheddar, melted leeks, button mushrooms and truffle; and blackberry and custard pavlova with pink praline crunch.

On the drinks menu guests will find an extensive wine list, offering a selection from a wide number of regions and with a vintage to suit every taste. Craft beers and ales will feature alongside international brands and top shelf spirits, with classic cocktails available on request.

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