Hunter & Co.

A table at Hunter & Co. usually builds the meal in waves rather than in courses. The Spring 2026 menu is laid out across Snack, Crudo, Small, and Medium sections, and it does not push one big entrée per person. A first wave of oysters on the half shell and a couple of snacks gives way to the Hunter Fried Chicken or the Roasted Bone Marrow, and then a medium plate or two if the night still wants more — a Crispy Pork Knuckle Bao with hoisin, sesame, cilantro, and sweet-and-sour coleslaw, or a Spring Pea and Mushroom Alfredo with spaghettoni, maitake, and morel. The restaurant has worked this format on Talbot Street in downtown London since 2017.

The range across the menu is the point. The Crudo section keeps it simple — oysters on the half shell with rotating accoutrements, Salmon Carpaccio in yuzu and burnt scallion oil, Tuna Tataki dressed with togarashi and ponzu, a Venison Tartare with chili, caper, and cured egg yolk. The Snack list runs Piri Piri Fries with lemon aioli, Red Curry Fish Cakes with sweet chili cucumber dip, Onion Pakoras with tamarind chutney, and Balinese Corn Fritters with sweet chili mayo. The Small section then moves between Hunter Fried Chicken in hot honey, dill, pickled zucchini, and buttermilk ranch; Roasted Bone Marrow with parsley-caper salad, Kozlik's mustard, Maldon salt, and crostini; and globally tilted plates like Pig Ear Caesar with Padano and brown butter crumb, Lamb Birria Tacos with braised lamb shoulder, mozzarella, and au jus, Jerk Duck Confit with guava BBQ and rice and peas, and a Braised Spanish Octopus over hummus, pearl couscous, pomegranate molasses, and za'atar. Burrata and Focaccia arrives separately with Calabrian chili truffle crunch, hot honey, and basil. Dessert lands as Sticky Toffee Pudding with spiced toffee sauce or Thai Tea Crème Brûlée with husk cherry.