DINNER

Wednesday - Saturday 6pm till late

 

House Sourdough / Burnt Butter   4 pp

House Marinated Olives (100g)   9

 

Fresh Oysters / Finger Lime  5(e)   28(6)  48(12)

Salad of Kale / Apple / Rye / Sesame 'Caesar'   19

Market Fish Crudo / Almond Milk / Chilli / Blood Orange / Fennel  21

Smoke Roasted Beetroot / Macadamia / Sherry Vinegar 19

 

Spaghetti / Courgette / Saffron / Prawn Bolognese  21/30

Spelt & Sunflower Seed Risotto / Mushroom / Almond / Red Wine Jus  19/28

Buttercup & Parmesan Cappelletti / Pumpkin Seeds / Rosemary / Amaretti  19/28

Veal 'Osso Bianco' / Hand Rolled Macaroni / Black Walnut Gremolata   22/32

 

Daily Market Fish  MP 

Wild Venison Wellington / Cherry / Parsnip Puree  39  

‘Bisteya’ - Morrocan Duck Pie / Carrot / Pomegranate / Cracked Wheat 32

Glazed Shoulder of Lamb to Share / Smoked Cashew / Red Pepper / Mint 64

 

 

Steamed Broccolini / Sriracha Emulsion / Candied Peanuts   10

Roasted Sprouts / Pancetta / Candied Walnuts   9

Whipped Potato & Gravy   9

House Fries / Parmesan / Truffle Oil   9

Green Salad / Green Goddess / Garden Herbs  side 9  -  entrée 14

KIDS

Ampersand Fish & Chips  14

Cheeseburger  14

Housemade Cheese Sausages & Mash  14

Spaghetti with Tomato, Peas & Parmesan  14

 

Ice Cream 8

 

DESSERT

Espresso Workshop Affogato / Hazelnut Ice Cream   9

Vanilla Creme Brûlée / Granny Smith Apple Sorbet  15

Warm Plum Tart / Almond Ice Cream  15

Raspberry Souffle / Roasted White Chocolate Ice Cream  15

Ampersand 'Snickers'  15

 

cheese

Artisan Cheeses served with Lavosh, Chutney and Grapes

Evansdale 'Tania' Smoked Brie / Dunedin  14

Mahoe Very Old Blue / Bay of Islands  14

Mt Eliza Raw Milk Cheddar / Katikati  14

Crottin de Chavignol Goats Cheese /  France  14

A Taste of All of the Above  34

 

PLANT BASED MENU

Wednesday - Saturday 6pm till late

 

House Sourdough / Burnt Butter   4 pp

(VF) House Marinated Olives (100g)   9

 

(VF) Salad of Kale / Apple / Rye / Sesame 'Caesar'   19

(VF) Smoke Roasted Beetroot / Macadamia / Sherry Vinegar 19

 

Spaghetti / Courgette / Saffron / Smoked Chilli  21/30

(VF) Spelt & Sunflower Seed Risotto / Butternut / Almond / Goat Cheese  19/28

Wild Mushroom Cappelletti / Celeriac / Pecorino / Majoram  19/28

'Cacio en Pepe' / Taglioni / Pecorino / Black Pepper  18/25

 

(VF) Eggplant 'Parmigiana' / Basil / Fennel / Buffalo Mozzarella  25  

(VF) Warm Salad of Seasonal Vegetables / Cracked Wheat / Honey Mustard  24

 

 

Steamed Broccolini / Sriracha Emulsion / Candied Peanuts   10

House Fries / Parmesan / Truffle Oil   9

Garden Salad  / Green Goddess / Garden Herbs  9(side)  14(e)

DESSERT

Selection of Sorbet / Seasonal Fruit  14

Chia Pudding / Coconut / Blueberries / Hokey Pokey Granola  15