Venison tartare with truffle. Beef cheek, braised low and slow and set on squash risotto. Roasted carrots under cool stracciatella with a little 'nduja heat. Our fall menu starts Tuesday, October 13, and it is still the way we like to eat: small plates in downtown London, Ontario, ordered for the middle of the table and shared.
Chef de Cuisine Anthony Abdullah wrote this menu for the colder months. That means more braising and roasting, deeper sauces, and as many local ingredients as the season gives us. Here is where we would start.
Start with a snack and something raw
A Pintxo de Gilda is one bite: Manzanilla olive, guindilla pepper and white anchovy on a skewer. Blistered Shishito Peppers come with sea salt, lemon and Parmesan. Order both while you read the rest of the menu.
Then go to the crudo. The Venison & Truffle Tartare mixes venison with tartufata, shallot, caper, Dijon and parsley, with an egg yolk on top to stir through. The Beef Bresaola puts thin slices of cured beef with fig, arugula, stracciatella, sage and toasted hazelnuts. The Yellowfin Tuna keeps something bright on a fall menu, with mango leche de tigre, orange, radish, jalapeño, cilantro and olive oil.
The small plates on our seasonal menu
This is the part of the menu to order three or four of. The Roasted Carrots & Stracciatella has 'nduja, hot honey, pistachio dukkah and basil, so you get sweet, creamy and spicy in the same forkful.
Scallops Rockefeller takes the old oyster recipe and puts it on a scallop: double smoked bacon, a white wine cream reduction, brown butter garlic crumb and Parmesan, baked in the shell.
The Duck Liver Parfait comes with morello cherry jam, fennel pollen and toasted brioche. The Water Buffalo Arancini sit on tomato ragu with buffalo mozzarella and arugula pesto. The Spinach & Beetroot Salad has orange, fennel, chèvre, pralines and a maple cider vinaigrette, if the table needs something green.
Two mains for colder nights
The Braised Beef Cheek is the plate that says fall most clearly. It comes on squash risotto with lacto-fermented root vegetables, gremolata and jus. The fermented roots add acidity against the rich beef.
The Sous Vide 6oz AAA Sirloin Steak is cooked sous vide, so it is the same doneness from edge to edge. It comes with sunchoke purée, maitake mushrooms, arugula, beets and red wine jus.
Questions before you book
When does the fall menu start?
Tuesday, October 13, 2026.
How do I book a table?
Use the button on this page or our reservations page.
Can the kitchen work around allergies?
Tell us when you book, or email info@hunterco.ca, and the kitchen will let you know what can be adjusted.
Where is Hunter & Co.?
At 349 Talbot Street in downtown London, Ontario.
The full fall menu, with our boards of cured meat and cheese, is on our dinner menu. Book a table for any night from Tuesday on our reservations page.
Dietary needs or allergies? Let us know when you book, or email info@hunterco.ca.