We are delighted to offer you the services of one of London's most highly regarded caterers - Ampersand. Their quality is well known across the city and they deliver fine catering and great value for money.
In addition, our onsite catering facilities mean that everything for your menu will be freshly prepared here for you on the day of your event.
Spring (March, April & May)
Main
Turkey saltimbocca, sage butter
Steamed escalope of Shetland salmon, spring greens, slow roasted vine tomatoes and caper vinaigrette
Potato gnocchi, oregano roasted portabello mushrooms & pecorino cheese
Chef’s Seasonal vegetable selection
Minted new potatoes
DESSERT
Tiramisu
Fresh fruit platter
Main
Chilli spiced chicken, sour orange salsa and re-fried black eye beans
Pan seared fillet of cod, prawn, cashew and lemon creamed leeks
Roast vegetable and feta strudel, pepper jus
Chef’s Seasonal vegetable selection
Herb braised rice
DESSERT
Caramelised pineapple with pomegranate and chocolate chilli cream
Fresh fruit platter
MAIN
Breast of chicken, tarragon cream, spring vegetables
Poached medallions of cod, basque spiced clam, white beans and salted almonds
Caramelised onion tartlets, glazed goats cheese & slow roasted vine tomatoes
Chef’s Seasonal vegetable selection
Braised wild rice
DESSERT
Crème Catalan
Fresh fruit platter
Main
Oriental beef and noodle salad
Poached nori crusted salmon, soy and cucumber dressing
Ginger, lemon grass and coriander rice salad
Wild rocket, mache and lollo rosso leaves
Sweet chilli spiced vegetables
Freshly baked bread
DESSERT
Fresh fruit platter
Lemon and lime meringue tarts
Summer (June, July & August)
Main
Yoghurt marinated breast of chicken, baked aubergine and olives
Shetland Isle salmon, grilled asparagus, ouzo sauce
Mediterranean vegetable paella, roasted cashews
Chef’s Seasonal vegetable selection
Herb cous cous
DESSERT
Fresh fruit platter
Pavlova with creamed Greek yoghurt and seasonal fruits
Main
Poached dorset plaice, clam broth
Saute of Banham chicken, chorizo, black olives and red wine jus
Spinach and rocket gnocchi, blue cheese sauce
Chef’s Seasonal vegetable selection
Steamed new potatoes with parsley
DESSERT
Eton mess and strawberry jelly
Fresh fruit platter
Main
‘Feijoada’ mildly spiced beef, smoked salami and black bean stew
Seared line caught tuna with a sweet potato, red onion and parsley dressing
Tomato and aubergine paremgaina
Chef’s Seasonal vegetable selection
Steamed rice and peppers
DESSERT
Lincolnshire rhubarb and stem ginger fool, lemon shortbread
Fresh fruit platter
Main
Cured meat platter with mixed pickles
Grav lax salmon, dill and mustard dressing, soused beetroot
Okra, aubergine and vine tomato salad
New potato salad, chive and red onion mayonnaise
Cavendish Square mixed leaves
Freshly baked breads
DESSERT
Fresh fruit platter
Peach pavlovas
Autumn (September, October & November)
MAIN
Honey glazed gressingham duck, choi sum, beansprouts and soy lime dressing.
Ginger and soy baked hake, honey glazed carrots
Tempura tofu, stir fried vegetable and chilli sauce
Chef’s Seasonal vegetable selection
Egg noodles
DESSERT
Fresh fruit platter
Coconut and lime rice pudding
MAIN
Pot roasted fillet of Cornish lamb, pumpkin, red onion and puy lentils.
Cajun spiced salmon on sweetcorn chowder
Baked macaroni of smoked apple wood cheddar, leek and asparagus.
Chef’s Seasonal vegetable selection
Southern roast sweet potato wedges and sour cream
DESSERT
Sticky toffee pudding with crème fraiche
Fresh fruit platter
Main
Smoked paprika angus beef stroganoff, oyster mushrooms, petit onions, dill pickles and sour cream
Smoked haddock, Salmon and tiger prawn pie
Ricotta and spinach tortellini with a vine tomato sauce
Chef’s Seasonal vegetable selection
Pilaf rice
dessert
Baked cheese cake
Fresh fruit platter
Main
Dill marinated salmon, beetroot chutney
and grain mustard fromage frais
Chicken supreme stuffed with apricot and pistachios
Roast platter of Mediterranean vegetables and grilled halumi
Cavendish Square mixed leaves
Freshly baked breads
DESSERT
Raspberry and chocolate nemesis
Fresh fruit platter
Winter (December, January & February)
Main
Chicken breast chasseur
Beef bourgignon
Winter vegetable and cannellini bean cassoulet
Chef’s Seasonal vegetable selection
Roast parmentier potatoes
DESSERT
Apple and winter berry crumble, crème Chantilly
Fresh fruit platter
Main
Pot roasted belly pork with marinated winter cabbage and apple (sauerkraut style)
Steamed cod and mussel broth
Vegetable tangine with coriander and pistachio cous cous
Chef’s Seasonal vegetable selection
Roast baby potatoes
DESSERT
Sticky toffee pudding, crème fraiche
Fresh fruit platter
Main
Mini Shetland Isle salmon and caper fishcakes
Braised belly of Wiltshire pork with roasted parsnips
Button mushroom, baby beetroot, spinach and paprika fricasse
Chef’s Seasonal vegetable selection
Braised rice
DESSERT
Steamed syrup sponge and custard
Fresh fruit platter
Main
Pastrami & salt beef cold cuts
Smoked salmon and trout platter
Caesar pasta salad, roasted peppers and parmigiano
Norfolk turkey and cranberry tartlets
Cavendish Square mixed leaves
Freshly baked bread
DESSERT
Fresh fruit platter
Vanilla and winter berry crème brulee
All prices are subject to VAT
All our food is sourced in accordance with our ethical food policy
