Orakei’s Ampersand Eatery Turns It Up For Spring with a Fresh New Menu!

Outside of their much loved, regular local patronage, Ampersand Eatery is one of central Auckland’s relatively undiscovered gems. The modern, spacious restaurant boasts an experienced hospitality team, a delightfully impressive menu, a vast beverage offering and stunning views over Hobson Bay.

The team was keen to put something together for the new season, launching a special Spring Menu on October 19th!

“Spring is always a welcome time of the year in the kitchen, after the braises and root vegetables of winter (which are great in their own right) it’s a breath of fresh air to get to use some lovely spring bounty. We try our best to take these spring ingredients and show case their potential and that’s where we get our inspiration from” explains Executive Chef Mikey Newlands.

Due to popular demand, Ampersand have brought back their coveted pan roasted cauliflower dish with fresh spring inspiration. Brought to life with curry oil, medjool dates, cashew, pomegranate and fresh coriander. The subtle use of spice in their house made curry blend, paired with the sweetness of medjool date, pomegranate and coriander make for an almost inexplicable, delightfully satisfying flavour combination that almost jumps off the plate and into your mouth.

The Spring Menu highlights include the welcome re-arrival of their signature heirloom tomato salad which always pleases both the eye and the palate with its sumptuous vibrancy and freshness as the days warm up.

Ampersand make their own pasta and their fresh egg spaghetti with king prawns is a firm favourite with locals. It’s a flexible dish that can easily be served in two sizes which appeals to a variety of guests.

There is an abundance of fresh herbs to accompany the dishes which is what we’re all looking for on an inspiring spring menu. “We love to use herbs, they elevate a dish in so many ways, (even in desserts with strawberries and mint for example) and they’re great to add a splash of colour and fresh flavour. During winter they’re harder to come by and more expensive, and spring gives us the chance to welcome them back like long lost friends”.

You can reserve a table online (bookings are not essential) or visit their website for more information.