Amaranto at Four Seasons Hotel London at Park Lane

In the celebrated Four Seasons London hotel, Amaranto is a luxurious haven of style and premier cuisine. In stunning surroundings of polished black marble, rich red furnishings and subtle lighting, delicate Italian recipes are prepared with the utmost flair. Diners can choose from the intimacy of the restaurant, its tranquil al fresco area overlooking Park Lane, or the gloriously chic lounge, which serves up a choice of traditional English or flavoursome Italian afternoon teas.

Book a Table at Amaranto at Four Seasons Hotel London at Park Lane

Information

Address
Four Seasons Hotel London at Park Lane
Hamilton Place, Park Lane
London
W1J 7DR
Restaurant Cuisine(s)
Italian
Afternoon Tea
Open Hours
Monday to Friday: 06:30 - 11:30, 12:00 - 17:30 & 18:30 - 22:30
Saturday: 07:00 - 11:30, 12:00 - 17:30 & 18:30 - 22:30
Sunday: 07:00 - 17:30 & 18:30 - 22:30.
Average Price for Meal
£65
Average Price for Main Course
£35

Special Offers

Includes VAT, excludes service. Book this offer

£59 with a glass of Ruinart Champagne or a Brunch Cocktail £89 with up to 2 hours of free-flowing Ruinart Champagne Book this offer

Location

Menu


ANTIPASTI
	Fassona Beef Carpaccio with Parmesan Mousse Celery, Spring Herbs
	Broad Bean and Barley Salad with Sicilian Merida Tomatoes, Shaved Asparagus and Roman Pecorino
	Warm Buffalo Mozzarella Wrapped in Crispy Parma Ham with Roasted Vegetables, Capers and Anchovy Dressing
	Organic Red Apple and Walnut Salad with Rocket, Shredded Carrots, Celery and Extra-Virgin Olive Oil From Lake Garda
	Atlantic Sea Bass Carpaccio, Shaved Raw Artichoke Salad and Red Salmoriglio Dressing
	Braised Mediterranean Octopus in Delicate Arrabbiata Sauce with Soft Polenta Concia
	Burrata Di Andria on Macedonia of Tomatoes and Wild Strawberries, Port and Orange Reduction
	Capesante Tre Modi ? Seared Brittany Scallops in Pancetta Alla Carbonara, Scallops Tartare with Orange and Chives, Carpaccio of Scallops with Spicy New Potatoes

PASTA E RISOTTO
	Aubergine Risotto and Taleggio Fondue, Modena Extra Vecchio Balsamic Vinegar
	Homemade Tagliolini with Lobster, Mixed Peppers and Spring Onion Sauce
	Wholemeal Ravioli Stuffed with Rabbit in Vermentino Broth
	Feather-Light Potato Gnocchi Filled with Gentle Basil Pesto and Ricotta, Pan-Fried Scottish Langoustine and Wild Mushroom Broth
	Pure Durum Wheat Matt Spaghetti Tossed in Fresh San Marzano Tomato and Basil Sauce
	Homemade Egg-Free Fusilli, Isle of Wight Asparagus, Red Mullet and Saffron
	Cannelloni Dorati Al Forno with Veal Ossobuco on Light Tomato Fondue
	Mezze Penne Carbonara with Guanciale
	Homemade Buckwheat Reginette Pasta with White Lamb Ragout, Camomile and Tomino Di Melle

ZUPPE
	Parmesan Consommé with Mortadella and Veal Ravioli Del Plin
	Minestrone with Borlotti Beans and Saffron Ditalini

PESCE
	Ashed Monkfish with Jerusalem Artichokes, Lardo Di Colonnata and Leek
	Oven-Baked Baby Lemon Sole with Crosta Di Olive, Tartare of Anchovies, Capers and Green Tomatoes Served with Young Vegetables and Legumes
	Grilled Fresh Fish, Shellfish and Vegetable Platter Marinated in Extra-Virgin Olive Oil and Lemon
	Wild Sea Bass Cartoccio with Salted Lemon Preserve and Taggiasche Olives
	Calamari and Prawn Fritto Misto on Hummus with Lemon, Caper and Parsley

CARNI
	Grilled Casterbridge Lamb Cutlet, Roasted Root Vegetables and Balsamic Sabayon
	Veal Fillet with Pecorino Di Pienza on Sautéed Courgettes and Fresh Marjoram
	Grilled Angus Beef Fillet Served with a Baby Baked Potato, Creamed Swiss Chard and Sweet and Sour Aubergine
	Spicy Breaded Breast of Guinea Fowl with Onion Fondue and Mustard Sauce

CONTORI
	Sautéed or Steamed Spinach
	Roasted or Steamed New Potatoes
	Mixed Salad
	Rocket, Balsamic and Parmesan Shavings
	Tomato and Onion Salad
	Fresh Green Pea and Broad Beans with Crispy Guanciale
	Sautéed Mixed Vegetables
	Broccoli, Chili Oil and Garlic