Andrew D’Ambrosi

Selected dishes

A life in
food.

From precise plates to generous tables—an evolving record of season, place, craft and instinct.

Frog legs, fregola, herbs and pickled shallot
Beef tataki, herbs, peanuts and crisp shallot
Burrata, spring peas, tomatoes and herb pesto
Crispy chicken, noodles, red cabbage and mustard jus
King oyster mushrooms, radish and mushroom purée
Crisp-skinned salmon, peas and roasted fennel
Kale panzanella, tomatoes, cucumber and olives
Pressed pork, seasonal pickles and mustard
Crab, beetroot, avocado and golden beet
Crispy fish, fennel, olives and citrus
Hamachi, avocado and radish
Heritage tomatoes on grilled sourdough
Beet tartare, avocado and golden beet
Tuna tartare, caviar and sea greens
Squash risotto with crisp sage
Duck confit with bitter leaves
King oyster mushrooms and radish
Burrata and spring vegetables
Crispy chicken and cauliflower
Salmon and beet tartare
Duck breast and glazed carrots
Spring peas, artichoke and wild garlic
Grilled beef, greens and crisp potato
Fresh pasta, tomato and basil
House-made sandwiches
Roast chicken sandwich
Roasted aubergine and olive salad
Hot spiced fries
Slow-cooked beef, rice and greens
Salmon with spring vegetables
Sandwiches for the table
Roasted stuffed aubergines
Summer salad
Sesame-seared tuna
Lobster, aromatics and herbs
Braised meat with beans
Low and slow smoked meat
Seasonal herb salad
Whole roast chicken
Crudo, caviar and watermelon radish
Rotisserie chickens
Country pâté and cornichons
Pasta, cheese and black pepper
Chicory and herb salad
Roasted salmon with lemon and dill
Duck confit with rosemary, thyme and bay
Slow-cooked glazed ribs
Smashed cucumber, chilli and chives
Roasted carrots, tarragon and cultured cream
Spiced chicken wings with herb dressing
Lobster roll with crisps
Salmon in beetroot and herb cure
House-cured pastrami on rye
Sesame-seared tuna and seaweed
Miso aubergine, kimchi and spring onion
Briskets smoking low and slow
Glazed sweet potato, sesame and radish
Ceviche, tomato, pineapple and coriander
Porchetta with spring peas and red cabbage
Roast turkey, provolone and olive relish
Cavolo nero, Parmesan and crisp crumbs
House-cured salmon platter
Herb-marinated chickens over fire
Hand-raised pork pie
Warm pastrami on rye
Roast duck noodles with greens and chilli
Herb-roasted lamb shanks with spring vegetables
Lamb with caper and herb salsa verde
House-smoked duck breasts
Meatballs braised in tomato sauce
Hot chicken on white bread
Glazed smoked turkey breast
Porchetta with crisp crackling
House-made smoked sausages
Fennel, golden beet, citrus and herbs