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Warmth & Spice

Our Autumn & Winter Menu Collection



Elderberry and fennel cured, BBQ mackerel fillet with pickled carrot gel, marinated radish, compressed cucumber, autumn leaf salad and a gooseberry dressing

Autumn orchard salad, Duck and foie gras baby red apple, grelot onion puree, shaved smoked wood pigeon, pickled baby carrot, marinated salsify, and soft poached Quail egg with sage vinaigrette

Golden beetroot, baby beet salad with charred English goat’s cheese, glazed fig, oil seed honey shard, rocket cress and pea shoots with a Mayer lemon dressing (V)

Miso and sake confit fillet of Salmon with green tea, avocado salsa and lime caviar tartar taco, wasabi mayonnaise, watermelon chip and crispy noodle

Venison, Pancetta and Pistachio terrine, pickled wild mushrooms, quince sphere, honey poached cranberries and black truffle toast

Salad of winter slow cooked heritage carrots, mushroom crumble, roasted shallots, celeriac pannacotta, smoked ricotta and a pesto aioli with won ton crisps (V)

Pork tasting plate, slow cooked crispy belly, pork fillet wrapped in watercress and prosciutto, smoked cheek tortellini, artichoke puree and caramelized winter vegetables with a thyme jus

Roasted supreme of Guinea fowl, confit leg with clementine and sorrel, crispy skin, duck fat fondant potato, creamed savoy with chestnut and a burnt onion jus

Roasted fillet of Cod with a spring onion and green herb crust, lobster bisque, saffron potato pearls, nutmeg and spinach

Fillet of 21 day aged Beef with a roobos tea smoked braised shin dauphinoise, white onion puree, baby carrots, broad beans, crispy marrow and red wine jus

Sautéed truffle spatzale, shallot puree, buttered spinach and spring greens, roasted baby artichokes and chive buerre blanc (V)

Slow roast shoulder of Cornish Lamb with pine nuts and apricots, celeriac mash Borolo red wine jus and bobby beans

Pan fried fillet of Turbot, crisp pancetta, celeriac and fennel puree, lemon confit baby fennel, curly kale and a lemon verbena buerre blanc

Goats cheese and toasted cauliflower mille feuille , confit tomato gel, charred asparagus and confit root vegetables (V)

Peanut butter and dark chocolate parfait, apple caramel and popcorn biscuit

Greek yoghurt and blackberry ravioli, honey cashew sponge, rose water and blackberry ice cream and honey comb

Banoffee fondant, toffee and banana ice cream with nutella powder

White chocolate and Bailey’s cheesecake, citrus salad, yuzu gel and a filo sesame crisp

ABG Ampersand Black Forest Gateau, cherry gel, aerated sponge, fresh cherries

Trio of Apple desserts Apple trifle with a macadamia nut topping, green apple sorbet with vanilla custard centre and apple frangipane tart

Espresso mascarpone mousse, macerated cherries, ruby port sabayon ice cream and pain d’epice
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