“AD” – Why is this here?

​Amelie’s is so much more than just Flammkuchen and now offers a roast dinner menu for those up and coming winter months.

I am always sceptical of a Sunday roast when it isn’t served in a wholesome, picturesque English pub, but if anywhere can do it, it is the award-winning Amelie’s.

A beautiful, purpose built restaurant

Being part of the purpose-built Ben’s Yard, Amelie’s is light and spacious with a contemporary style that makes it a real joy to be in. There is an abundance of al fresco seating and a lovely play park next door for the children. It screams casual dining without sacrificing the elegance and is suitable for absolutely any occasion, where it be brunch with your partner or a meal with the kids.

A roast like no other

There are two choices for a roast dinner on the menu: one being a 28-day aged sirloin beef and the vegetarian option being a type of vegetable Wellington.

I can never resist a bit of beef, so I dived straight in with the 28-day aged beef, which comes served in three slices. The beef had a beautiful pink colour with a lovely caramelised edging. This was beef exactly how it should be: juicy, soft, and full of flavour.

The meat was accompanied by a ginormous Yorkshire pudding that took up half the plate. It was particularly well-executed with a crispy, thin outer layer and a thick, soft middle.

The beef gravy was a personal highlight. Made from the dripping of the sirloin beef, it had a dollop of Maple Syrup for an added sweetness that really cut through this predominantly savoury dish. My only gripe was that there wasn’t enough of it, especially when considering the size of the Yorkshire pudding, which, without the gravy, was a little dry. Despite this, the gravy soaked up into the base of the Yorkshire pudding like a sponge and brought out the beautiful flavour.

The roast potatoes are locally grown in the Stuntney Estate, showing a true commitment to local sourcing and freshness. Potatoes are very often where a roast dinner falls flat, but here, they were absolutely perfect. Each potato was crispy on the outside and, because of its large size, revealed a large, fluffy centre. I simply couldn’t fault it.

Their selection of seasonal vegetables came with some of the most beautiful-looking carrots I think I have ever seen. The broccoli and parsnips were also well-executed while adding an autumnal colour to the table.

A generous side dish of cauliflower cheese was brought out. It was wonderfully thick and creamy with a slight singe on top, adding a delectable, crispy layer. The cauliflower florets were served in large, substantial chunks, and the portion size was ideal for sharing between two people.

The braised cabbage was my wife’s personal favourite. In fact, I had to wrestle the bowl from her mitts just to try some! It had a lovely purple colour, further complementing the variety of colour from the seasonal vegetables, making the table look as exciting as it was delicious. It was fresh, maintained a pleasing crunch, and was truly beautiful.

Together, the ingredients combined to form an exciting plate of flavours, colours, and textures. It was hard to know where to begin, with so much quality on offer, yet the food still maintained that essential warm, comforting feeling you expect from a great Sunday roast. Every element on the plate was excellent, creating a wonderfully complex and satisfying meal.

Vegetarian option

The vegetarian option was an impressive roasted Mediterranean wellington served in puff pastry, along with the previously mentioned Stuntney Estate potatoes, Yorkshire pudding, seasonal vegetables, cauliflower cheese, braised cabbage, and a vegetarian gravy. This didn’t feel like a generic vegetarian option reluctantly put on the menu but a tribute to what vegetarian food can offer. It was described as rich and cheesy with a surprise of olives. This is the sort of warm winter comfort food you are looking for, especially with the flaky puff pastry working with the gooey cheese – sublime!

Defying expectations

The experience at Amelie’s successfully defied my already high expectations. The kitchen managed to take the humble Sunday roast and elevate it with a true commitment to quality ingredients (like the Stuntney potatoes) and precise execution, without losing that comforting warmth the dish is known for. Other than needing a tad more gravy, mostly due to their monstrous Yorkshire pudding, the meal was resounding success and a welcome addition to the menu. Amelie’s has proved it can deliver English tradition with its own modern, award-winning flair.

Thanks for reading!