Breakfast - Weekdays 7.30am - 12pm

 

 
 

Chia Pudding  15
coconut, tropical fruit, hokey pokey granola

Polenta Porridge 15
rhubarb & rose hip jam, maple syrup, almond milk

Buckwheat Waffle 18
salted caramel, vanilla cream, banana

Smashed Avocado 17
seven spice, kimchi, house sourdough
+ a poached egg: 2

Eggs on House Sourdough 12
then add your sides
+ glazed free range bacon: 6
+ house kransky: 7
+ potato waffle: 4
+ hollandaise: 3
+ devilled mushrooms: 6

Ampersand Breakfast 23
kransky, bacon, fried eggs, mushroom, potato waffle

Braised Greens 19
poached egg, corn bread, smoked feta

Benedict 20
glazed free range bacon  
Or house smoked salmon: +1

Crepe 19
smoked fish, spinach, potato, parmesan (GF)

Breakfast Ramen 19
ginger, spring onion, poached egg. 
+ Add crispy free range pork belly: 5

Devilled Lambs' Kidneys 19
mushroom, bacon, apple
 

Breakfast For Kids

An Egg on Toast 9
+ bacon: 3

Half a Benedict 13

Buttermilk Hotcake 12
with maple and banana

Cheese Omelette 9

 
 
 

 

Brunch - Weekends/Public Holidays 7.30am - 3pm

 

 
 

Bloody Mary 15
tomato, vodka, chilli salt

Chia Pudding 15
coconut, tropical fruits, hokey pokey granola

Polenta Porridge 15
rhubarb & rose hip jam, maple syrup, almond milk

Buckwheat Waffle 18
salted caramel, vanilla cream, banana

Smashed Avocado 17
seven spice, kimchi, house sourdough
+ add a poached egg: 2

Eggs on House Sourdough 12
then add your sides
+ glazed free range bacon: 6
+ house kransky: 7
+ potato waffle: 4
+ hollandaise: 3
+ devilled mushrooms: 6

Ampersand Breakfast 23
kransky, bacon, fried eggs, mushroom, potato waffle

Braised Greens 19
poached egg, corn bread, smoked feta

Benedict 20
glazed free range bacon  
Or house smoked salmon: + 1

Crepe 19
smoked fish, spinach, potato, parmesan

Breakfast Ramen 19
ginger, spring onion, poached egg. 
+ crispy free range pork belly: 5

Devilled Lambs' Kidneys 19
mushroom, bacon, apple

Cheeseburger and Fries 22               Add Bacon +3

Prawn ‘Bolognese’ 28
spaghetti, chilli, garlic

Heirloom Tomato Tart 22
mozzarella curds, smoked olive oil

Shoestring Potatoes 10
truffle oil, parmesan

Salad of Cosberg 9/18
kale, sunflower, maple-tahini ‘caesar’
 

Brunch For Kids

An Egg on Toast 9
+ bacon: 3

Half a Benedict 13

Buttermilk Hotcake 12
with maple and banana

Cheese Omelette 9

Ampersand Fish and Chips 14

Cheeseburger 14

Spaghetti 14
tomato and parmesan

Icecream 8
vanilla, chocolate sauce

 
 
 

 

Lunch - Weekdays 12-3pm

 

 
 

House Sourdough 4pp
burnt butter

Marinated Olives 9
100g

Oysters 5(ea)
Natural Yuzu Kosho Battered Lemon Aioli

Leek Baked Flatbread 15
smoked garlic creme fraiche

Heirloom Tomato Tart 22
mozzarella curds, smoked olive oil

Shoestring Potatoes 10
truffle oil, parmesan

Market Sashimi 21
blood orange, avocado, almond milk

Salad of Cosberg 9/18
kale, sunflower, maple-tahini ‘caesar’

Smoke Roasted Beetroot 19
macadamia, sherry vinegar

Goat’s Cheese Gnocchi 21
artichoke, date, mushroom

Courgette Flowers (2) 18
ricotta, lemon, smoked tomato butter

Prawn ‘Bolognese’ 28
spaghetti, chilli, garlic

Steamed Asparagus 12
sriracha emulsion, candied peanuts

Grilled Market Fish 30
lemon, chermoula, watercress salad

Cheeseburger and Fries 22                Add Bacon +3

Crepe 21
smoked fish, spinach, potato, parmesan

Slow Roasted Beef pickled onion rings, spinach, bearnaise sauce Organic Sirloin (280g) 39 Rib Eye ‘on the bone’ - to share (650g) 79

 

Lunch For Kids

Ampersand Fish and Chips 14

Cheeseburger 14

Spaghetti 14
tomato and parmesan

Icecream 8
vanilla, chocolate sauce

 
 
 

 

Plant Based - Weekday Lunch 12pm-3pm - Dinner 6pm - Late

 

 
 

House Sourdough 4pp (VF)
burnt butter

Marinated Olives 9 (VF)
100g

Leek Baked Flatbread 15 (VF)
smoked garlic creme fraiche

Heirloom Tomato Tart 22
mozzarella curds, smoked olive oil

Shoestring Potatoes 10 (VF)
truffle oil, parmesan

Salad of Cosberg 9/18 (VF)
kale, sunflower, maple-tahini ‘caesar’

Smoke Roasted Beetroot 19 (VF)
macadamia, sherry vinegar

Goat’s Cheese Gnocchi 21
artichoke, date, mushroom

Courgette Flowers (2) 18
ricotta, lemon, smoked tomato butter

Steamed Asparagus 12 (VF)
sriracha emulsion, candied peanuts

Dessert

Selection of Sorbets  14

Chia Pudding  15
coconut, tropical fruit, hokey pokey granola

 
 
 

 

Bar Snacks - Wednesday to Sunday 3-6pm

 

 
 

House Marinated Olives 9 100g

‘Breads & Spreads’ 12
macadamia curd, salsa verde, burnt butter

Oysters 5(ea)
Natural Yuzu Kosho Battered Lemon Aioli

Leek Baked Flatbread 15 smoked garlic creme fraiche

Shoestring Potatoes 10
truffle oil, parmesan

Market Sashimi 21
blood orange, avocado, almond milk

Yoghurt Fried Chicken 15
apple ketchup

Mushroom Arancini 14 (3)
truffle mayo

Ampersand Tasting Plate to Share 49
our favourite selections of charcuterie, seafood, pickles, cheese, breads & spreads

 
 
 

Cheese

French artisan cheese served with Lavosh, Chutney and Grapes

 
 

Brie Aux Truffles 14
cow’s milk

Roquefort Papillon 14
unpasteurised sheep’s milk

Beaufort 14
unpasteurised cow’s milk

Crottin de Chavignol 14
goat’s milk

Taste of all 34

 
 
 

 

Dinner - Wednesday to Sunday 6pm-late

 

 
 

House Sourdough 4pp
burnt butter

Marinated Olives 9
100g

Oysters 5(ea)
Natural Yuzu Kosho Battered Lemon Aioli

Leek Baked Flatbread 15
smoked garlic creme fraiche

Heirloom Tomato Tart 22
mozzarella curds, smoked olive oil

Shoestring Potatoes 10
truffle oil, parmesan

Market Sashimi 21
blood orange, avocado, buckwheat milk

Salad of Cosberg 9/18
kale, sunflower, maple-tahini ‘caesar’

Smoke Roasted Beetroot 19
macadamia, sherry vinegar

Goat’s Cheese Gnocchi 21
artichoke, date, mushroom

Courgette Flowers (2) 18
ricotta, lemon, smoked tomato butter

Prawn ‘Bolognese’ 28
spaghetti, chilli, garlic

Steamed Asparagus 12
sriracha emulsion, candied peanuts

Broth of Local Seafood 32
scampi dumplings, clams, toast

Organic Miso Chicken 30(half) / 45(whole)             sesame, shiitake

Grilled Market Fish 30
lemon, chermoula, watercress salad

BBQ Lamb Shoulder 74
balsamic, cranberry, cauliflower

Slow Roasted Beef pickled onion rings, spinach, bearnaise sauce Organic Sirloin (280g) 39 Rib Eye ‘on the bone’ to share (650g) 79

Sharing Menu 79 pp
A selection of tastes to share & savour, designed to be enjoyed by the whole table. Served over four courses, it’s perfect for tables of any size

Natural Oysters
Yuzu Kosho

Leek Baked Flatbread
smoked garlic creme fraiche

Heirloom Tomato Tart
mozzarella curds, smoked olive oil

Market Sashimi
blood orange, avocado, almond milk

Smoke Roasted Beetroot
macadamia, sherry vinegar


Grilled Market Fish lemon, chermoula, watercress salad


Chargrilled Beef pickled onion rings, spinach, bearnaise sauce

Steamed Asparagus
sriracha emulsion, candied peanuts

Salad of Cosberg
kale, sunflower, maple-tahini ‘caesar’


Lemon Tart
raspberry sorbet

Triple Chocolate Profiteroles
drunken raisins

Dinner For Kids

Ampersand Fish and Chips 14

Cheeseburger 14

Spaghetti 14
tomato and parmesan

Icecream 8
vanilla, chocolate sauce

 
 
 

Cheese

French artisan cheese served with Lavosh, Chutney and Grapes.

 
 
 

Brie Aux Truffles 14
cow’s milk

Roquefort Papillon 14
unpasteurised sheep’s milk

Beaufort 14
unpasteurised cow’s milk

Crottin de Chavignol 14
goat’s milk

Taste of all 34

 
 
 

Dessert

 
 

Triple Chocolate Profiterole  7 ea
drunken raisins

Pineapple & Coconut Sorbet 9
rum roasted pineapple 

Lemon Tart 14
raspberry sorbet

Peanut Butter Parfait 14
salted caramel, milk chocolate

Blackberry Souffle  14                                                yoghurt & lime sorbet