The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Rosemary Glazed Almonds

Spiced Gordal Olives

With chilli, coriander and lemon

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Buffalo Burrata with Pesto

Hand-pulled burrata with a red pepper tapenade, black olives, baby plum tomatoes, sourdough croutons, sherry vinaigrette and Thai basil

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

Whiskey Barrel Wood Smoked Salmon

Revealed at the table with chive cream cheese, salmon roe, lemon and dark rye bread

Roasted Queen Scallops

Crisp potato rösti, truffled crushed peas, spinach and a light Parmesan emulsion

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

French Onion Soup

Gratinated cheese croutons and parsley

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Crab and Avocado Tian

Dressed crab with avocado, sliced radish, tomato, coriander and spinach crispbread

Steak Tartare with Toast

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

Chicken Milanese with Truffle Sauce

Crumbed chicken breast with a fried hen's egg, truffle sauce, Parmesan and salad mâche

Traditional Fish and Chips

The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Scottish Smoked Haddock and Salmon Fishcake

Poached free-range hen's egg with a crushed pea and herb sauce

The Ivy Classic Shepherd’s Pie

Slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce

Monkfish and Prawn Keralan Curry

Harissa-marinated monkfish, red fish and prawns with sweet potato, spinach, tomatoes, coconut and aromatic rice

Teriyaki Salmon with Tenderstem Broccoli

Roasted teriyaki-glazed salmon with red chilli, sesame seeds, citrus-pickled fennel, wakame seaweed and a yuzu mayonnaise

Oven-baked Sea Bream

Chimichurri brushed sea bream with gigantes beans simmered in a rich, rustic tomato sauce

Lobster and Truffle Risotto

Glazed lobster on a truffle-infused cheese risotto with samphire and a Parmesan foam

Asparagus, Courgette and Broad Bean Linguine

Plant-based white wine sauce with toasted pine nuts and watercress, served with a rustic tomato sauce

Half Roast Chicken

Roasted in lemon butter, with asparagus spears, spinach and spelt grains, finished with a white wine and shallot velouté

Steak Tartare with Chips

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

The Ivy Burger

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and triple-cooked chips (Add West Country Cheddar £2.50. Add dry-cured bacon £2.95)

Minute Steak and Chips

Thinly-beaten steak with rich peppercorn sauce, crispy onions and triple cooked chips

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef served with a grain mustard sauce

Centre-cut Fillet Steak 6oz

Matchstick potatoes, creamed spinach, served with truffle hollandaise sauce and triple-cooked chips

Rib-eye on the Bone 12oz/340g

21 day Himalayan salt wall dry-aged, grass-fed served with a grain mustard sauce

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Tenderstem Broccoli

with lemon oil and sea salt

Mashed Potato

with extra virgin olive oil

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Green Beans

With a tomato, shallot and olive dressing

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Tomato and Coriander Salad

with sherry vinegar dressing