Aria Restaurant, Hyatt Regency Hotel – Review

As always, we were immediately and pleasantly struck by the airy and palatial grandeur of the Hyatt Regency Hotel. The large swing doors open up into a large atrium. Taking its cue from a theme on “The Secret Garden,” replete with green foliage; trees dressed with sparkling star lights and table ornamentation. To the right a large reception area, and the way ahead opened up to a large lounge area complete with 30 foot white columns that leadto the Aria restaurant.
We were welcomed by the exceptionally amiable Venues Manager, Jade Wilkes. An attractive and effervescent breath of fresh air after the proverbial long day in the office. She positively beamed with a vivacity and a surplus of charm and hospitality. We were then led towards the newly inaugurated Aria bar area. The bar opens at 5pm and serves anything on the “Secret Garden” theme: English wines, gins and unique floral cocktails. Look out for the specialist Secret Garden cocktail:a fusion of infused cucumber vodka, fresh mint and elderflower.
Head chef, Justin Gabriel Brown, outlined his inspiration for the restaurant and bar décor and introduced us to his new Autumn menu. After the brief warming up exercise on the new Autumn menu, we were led by our hospitable and professional waitress, Tamsin, who showed us to our tables.
The menu on offer was varied yet uncomplicated. For my starter, I chose the Pan Seared Scallops at £12.50. The dish was served with cauliflower puree, chorizo crumb and crispy greens. The scallops were exceptionally well-cooked and flavoursome. The ingredients were well-balanced with the creamy buttery tones of the cauliflower puree against the sweet of the chorizo and the crispy greens.
For my main course, I selected the 8oz dry aged Angus grass-fed Irish beef at £32. The dish was served with Potato Rosti, Baby Carrots, Foi Gras, Morelli Mushrooms and Red Wine Jus. Once again, this was also very well-prepared. The elements of the dish served well to deliver the perfect balance of sweet, sharp and creamy flavours for my eager palate.
For dessert, I opted for an old classic that never disappoints. The Creme Brulee was very-well prepared, the outer casing was the right texture – crispy, yet not too hard to force with the spoon. The texture of the dessert centre was an utter delight: creamy as well as firm, but without the awful runniness that can sometimes disappoint.
The Head Chef Justin Gabriel Brown, Venues Manager Jade Wilkes and the entire waiting team, including Tamsin, have all created a truly first class service within a well-conceived, well-imagined and inspiring space. The experience was nothing short of 5 stars!
Rating – *****
> Andre N Rock