It’s been a while since we have visited its Aria restaurant and with the new Spring menu launch we were eager to try out the culinary delights from the Hyatt kitchen, writes Anita Champaneri.
We love the Hyatt hotel, it feels elegant and special with a spectacular lobby that exudes a premium quality.
After starting with some relaxed drinks at the Aria bar we headed through to the atrium to the restaurant. Decked in foliage, and framed in natural light, it’s like a little oasis in the heart of the hotel.
The new menu is full of green, lighter dishes such as fish and desserts with an airy texture and there is much more vegan and gluten free choices. From the starters you can choose from spiced cauliflower
and broccoli soup, ham hock terrine, salmon in a shallot and caper dressing or duck egg served with asparagus and oyster mushroom. The latter looked absolutely beautiful, with the yoke as golden as a ripened mango.
I cannot resist a scallop dish on a menu, so I immediately chose the Scallop and Black Pudding starter which was sublime; juicy and plump and slightly charred, just how I like them, whilst the Black Pudding is presented like a soft crumbly soil to give a hint of flavour.
My gluten-challenged companion was well looked after; she chose the Spiced Cauliflower and Broccoli Soup. A light but flavoursome dish that came with an individually wrapped gluten free roll.
I’m a creature of habit and for the mains I picked the Spring Lamb which I could ravage all over again. Obviously the best time to try seasonal produce is when it’s in season, so I make no apologies for having lamb again! The presentation was sophisticated and the meat both tender and
flavoursome. The robust vegetable line up included heritage carrots, cute Romanesco broccoli and a light watercress and spinach puree. Not forgetting the scallion mash.
My companion ordered the Goosnargh Chicken, which looked ideal for a Sunday Lunch. Again, punching above its weight with flavour.
Other choices included beef fillet, artichoke heart, hake fillet,
and spinach and courgette orzotto.
When it came to dessert, the delight from seeing the Chocolate Orange Sphere was palatable around the table. Like a polished sphere of chocolate, the intricate detailing made it look almost celestial! With the
chocolate mousse and orange gel, this was by far the best way to end a meal.
The Aria ticks all the boxes when it comes to a great experience – welcoming, great food and good service and an interesting wine list, created by a team that clearly cares about the guest experience. Put this on your must visit list, you won’t want to leave.
