The luxury Aviator Hotel is located on the Hampshire and Surrey border, overlooking the private Farnborough Airport.
Since opening in 2008 the hotel has become a unique, established hotel boasting 169 rooms, six meeting and event spaces, three restaurants and bars, a fitness studio and a vast terrace and lawn.
The striking architecture, designed to replicate an aircraft propellor, and modern, elegant interior offers an impressive welcome.
Arriving early for our a la carte dining experience we were lucky enough to enjoy a drink at the stunning Sky Bar on the first floor. Signature cocktails were effortlessly crafted by professional mixologists in a stylish and relaxed setting overlooking the airport runway.
Dinner was in the intimate and sophisticated brasserie restaurant with our attentive waiter George introducing himself and offering water as we perused the enticing menu. Deciding on a dish was a challenge.
Sommelier Hannes offered even more temptation providing tasters of the stunning Royal and Rose Pommery Champagne with an informative insight into both the region and process. He also introduced four appealing wine flight options from Italy, France, The UK and California – where would we go?
We contemplated this whilst enjoying our cold, crisp Champagne and warm sourdough bread with soft, salty chorizo butter and opted for France with the promise of a Chablis from Burgundy.
Hannes delivered our wine flight on a beautifully crafted wooden board along with a personalised boarding pass carrying a description. This was a new experience and one I hope we will repeat again.
Next to arrive were our starters and we needn’t have worried whether we had made the right choice. Melt in the mouth braised lamb, vibrant and fresh peas and edamame, soft mini dumplings, flavoursome baby onion and a delicate mint broth. We were also curious to try the barbecued carrot dish and were astounded by the depth of flavour and texture.
A simple ingredient which had been elevated by perfect barbecuing, a subtle taste of coconut complimented by the strong flavours from orange and cumin jam and sea buckthorn gel and bite from pickled carrot and crispy chickpea.
Mains included perfectly cooked, flaky cod with a moreish smoked pork croquette served alongside charred hispi cabbage, roasted fennel and an indulgent apple cream. Beetroot tarte tatin was next with earthy beetroot paired perfectly with a delicate, creamy buttermilk, bitter radicchio, salty, flavourful gorgonzola and sweet dates with texture from buttery pastry and roasted walnuts.
Waiter George and restaurant manager Alessandro explained the passion behind the hotel’s zero waste policy as they introduced a sharp and refreshing citrus sorbet made from the citrus peelings at the bar. Served with a crisp tuile and buttery shortbread crumb, this offered the perfect palate cleanser as we deliberated over dessert.
Tonka bean tiramisu and pecan financier sounded too good to miss. Before we knew it Hannes was back, this time with an interesting background on his chosen dessert wines. The Hungarian white and French red were sweet, full-bodied and delicious.
Artistic in presentation and a joy to eat, the financier ticked every culinary box. Strong flavour from torched banana and ganache, cold honey ice cream and warm pecan financier with texture from aerated milk chocolate and pecan nuts.
The tiramisu was equally artistic and unlike any we have ever seen. A modern play on this timeless classic with aromatic flavours coming from the tonka bean. The soft sponge, chocolate mousse and decadent mascarpone ice cream added another level to the opulence of this dessert.
Just when we thought we couldn’t eat another thing George arrived with a salty, black sesame tuile filled with luxurious mango cream. Wonderful!
It was clear to see the happiness and fulfilment exuding from each member of staff as well as each guest.
The Aviator don’t just offer stylish surroundings, fantastic food and excellent service. They have thought of every last detail to take you on a journey. A fantastic evening that leaves you wanting more.
Alex Woodbee