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.
£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
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