2nd February 2019

We simply love creating delicious dishes our guests always enjoy, and that our chefs enjoy making. We handle every dish with care, and like to try new things as the seasons change.

As we’re in the middle of the winter season, discover some of the highlights we currently have available for you when you dine at our Arlington Restaurant.

Seasonal menu highlights

Escape the chill at The Imperial with the winter warmer lunch available every day between now and the end of February. 

FRIDAY STARTER

Duck Liver Terrine

Roasted chestnuts, orange chutney, toasted brioche

SATURDAY MAIN

Baked Guinea Fowl

Date seasoning, smoked bacon, berry & juniper reduction

SUNDAY DESSERT

Apple, Pear & Winter Pimms Crumble

Cinnamon ice cream

Time for wine

Our own Elliot Upshon shares his season recommendations…

“My recommendation for this seasons wine to accompany our Saturday night Table D’Hote main course of baked guinea fowl would of course be the ever popular Pinot Noir Londez, a French Pinot Noir. Bright and ruby in colour with a complex intertwining of fruit and savoury aromas and flavours; taste the wild cherry, raspberries and mulberries.”

Wine of the season - “My personal favourite is the Rongopai, New Zealand’s Pinot Noir, bursting with cedar and spices and you breath in this wine with the taste of sweet fruit and spice undertones leading to a more earthy and woodland finish. A subtle but charming wine!

Have we whet your whistle? Visit our dining page to discover more details on dining at The Imperial.