The Ivy Collection
Restaurant menus

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spiced Gordal Olives

With chilli, coriander and lemon

Rosemary Glazed Almonds

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Lobster and Cheese Soufflé

Light and airy cheese soufflé, twice-baked to perfection, finished in a rich, velvety cream sauce topped with succulent lobster, sun-ripened tomatoes and samphire

Truffle Scallops

Pan-roasted scallops with creamed spinach, golden potato puffs, crunchy pine nut pangrattato, finished with a luxurious truffle and Parmesan emulsion

Oak-smoked Beef Tartare

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Crispy Salt and Pepper Squid

Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime

French Onion Soup

Gratinated cheese croutons and parsley

Prawn Cocktail

Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce

Duck Liver Parfait

Caramelised hazelnuts, red onion and cranberry chutney with toasted brioche

Buffalo Mozzarella with Clementines

Creamy buffalo mozzarella with clementines, drizzled with a vibrant aromatic pesto, lightly toasted hazelnuts, served alongside delicate crispbread

The Ivy 1917 Cured Smoked Salmon

Delicately smoked salmon, cured with salt and brown sugar, served with cracked black pepper, fresh lemon and slices of dark rye bread

Traditional Fish and Chips

Golden and crisp, fried in The Ivy 1917 batter with classic mushy peas, thick cut chips and a caper enriched tartare sauce

Crab, Smoked Haddock and Salmon Fishcake

Golden, crisp fishcake blending succulent crab, smoked haddock and tender salmon, topped with a poached free-range hen’s egg on a bed of vibrant steamed spinach and finished with a rich, aromatic lobster bisque

Truffled Chicken Milanese

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

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Lobster Linguine

Linguine tossed with succulent lobster, sweet vine-ripened cherry tomatoes, fragrant basil, roasted garlic and a hint of chilli, finished with extra virgin olive oil and fresh parsley

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Duck, Lamb and Beef Shepherd’s Pie

A hearty shepherd’s pie with tender duck, lamb and beef, topped with golden mashed potato, lightly baked sage and orange zest, served with a tangy cranberry chutney and a rich, velvety red wine sauce

Massaman Duck Curry

A rich curry sauce with hints of sweetness and spice, slow-braised duck, sweet potato, spinach, tomatoes, lemongrass and coconut milk, finished with chilli and fragrant rice

The Ivy Truffle Burger

Premium beef burger in a golden toasted brioche bun, with luxurious truffle mayonnaise, served with crispy thick cut chips

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef

Rib-eye on the Bone 12oz/340g

21-day Himalayan salt wall dry-aged, grass-fed

Succulent Grilled Fillet Steak

Flame-grilled fillet steak, tender and flavourful, resting on a bed of spinach, finished with a rich truffle and Calvados cream sauce, served with crispy thick cut chips

Béarnaise

Hollandaise

Red Wine

Wild mushroom sauce

Peppercorn

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Tenderstem Broccoli

with lemon oil and sea salt

Garden Peas

with broad beans and baby shoots

Aromatic Rice

with toasted coconut and coriander

Pigs in Blankets

Truffle and Parmesan Chips

Buttered Green Beans

with roasted almonds

Thick Cut Chips

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

The Ivy Santa

Santa is at The Ivy! Enjoy this iconic dessert of vanilla parfait, creamy milk chocolate mousse, and a rich, white chocolate blondie - a luxurious festive treat

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Selection of Cheeses

A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.

Green Juice

cucumber, apple, spinach, mango, lime, ginger, lemon

Mixed Berry Smoothie

banana, apple, coconut water, blueberry, strawberry, lime, raspberry

Tropical Juice

pineapple, pear, mango, passion fruit, turmeric

Immunity Smoothie

apple, orange, banana, lemon, avocado, ginger, turmeric, black pepper, cayenna pepper

Sourdough Toast

Toasted sourdough with rich salted butter and your choice of preserves, available on white or granary bread

Caramelised Spiral Croissant

Filled with Greek yoghurt, blueberry compote, strawberries, blackberries and raspberries

Breakfast Pastries

Mini pastries with butter and preserves

Celebratory Spiral Salted Caramel Croissant with Greek Yoghurt

Celebrate a special occasion for birthdays, anniversary or congratulations

The Ivy 1917 Cured Smoked Salmon

Delicately smoked salmon, cured with salt and brown sugar, served with cracked black pepper, fresh lemon and slices of dark rye bread

Plant-based Coconut “Yoghurt” with Super Seeds

Chia, goji, sunflower, maple and blueberry compote with red berries

Avocado and Roasted Tomato

On gluten free dark caraway toast with pomegranate, sesame, toasted seeds and coriander

The Ivy Full Breakfast

A British classic: smoked streaky bacon, Cumberland herbed sausages, free-range fried eggs, crispy potato rösti, black pudding, roasted plum tomato, grilled mushroom and baked beans, with a choice of white or granary toast

The Ivy Vegetarian Breakfast

Grilled halloumi and ripe avocado, poached free-range eggs with creamy hollandaise, crispy potato rösti, roasted flat mushrooms and plum tomatoes, fresh watercress, and baked beans, accompanied by your choice of white, granary, or gluten-free toast

Folded Ham and Cheese Omelette

Fluffy omelette filled with honey-baked ham, melted Cheddar and fresh spinach, served alongside a perfectly grilled tomato

Eggs Royale with The Ivy Cure Smoked Salmon

A classic toasted muffin layered with delicate smoked salmon, perfectly poached eggs and creamy hollandaise sauce

Eggs Benedict with Pulled Ham

A classic toasted muffin with succulent hand-pulled ham, perfectly poached eggs, and creamy hollandaise sauce

Scrambled Eggs and Smoked Salmon

Creamy scrambled free-range hen’s eggs, complemented by the rich, tender flavours of The Ivy 1917 Cure smoked salmon

Poached Eggs with Avocado

Perfectly poached free-range hen’s eggs atop a toasted muffin, layered with creamy crushed avocado and finished with rich hollandaise sauce

Maple-glazed Buttermilk Pancakes

Light and airy buttermilk pancakes with a sweet maple glaze, complemented by smoky bacon and vibrant blueberries

Smoked Salmon with Potato Rösti

Delicate smoked salmon atop a crispy potato rösti, served with a poached free-range hen’s egg, chive cream cheese and a fresh watercress salad

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spiced Gordal Olives

With chilli, coriander and lemon

Rosemary Glazed Almonds

Buffalo Mozzarella with Clementines

Creamy buffalo mozzarella with clementines, drizzled with a vibrant aromatic pesto, lightly toasted hazelnuts, served alongside delicate crispbread

Crispy Salt and Pepper Squid

Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime

Duck Liver Parfait

Caramelised hazelnuts, red onion and cranberry chutney with toasted brioche

The Ivy 1917 Cured Smoked Salmon

Delicately smoked salmon, cured with salt and brown sugar, served with cracked black pepper, fresh lemon and slices of dark rye bread

Roasted Queen Scallops

Creamed spinach, truffle and Parmesan emulsion, pine nut pangrattato, potato puffs, Greek cress

Lobster and Cheese Soufflé

Light and airy cheese soufflé, twice-baked to perfection, finished in a rich, velvety cream sauce topped with succulent lobster, sun-ripened tomatoes and samphire

French Onion Soup

Gratinated cheese croutons and parsley

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Oak-smoked Beef Tartare

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Prawn Cocktail

Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce

Eggs Benedict with Hand-pulled Ham

Toasted muffin, poached free-range hen’s eggs, hollandaise and thick cut chips

Eggs Royale with The Ivy 1917 Cure Smoked Salmon

Toasted muffin, poached free-range hen’s eggs, hollandaise and thick cut chips

Maple-glazed Buttermilk Pancakes

Light and airy buttermilk pancakes with a sweet maple glaze, complemented by smoky bacon and vibrant blueberries

Truffled Chicken Milanese

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

Traditional Fish and Chips

Golden and crisp, fried in The Ivy 1917 batter with classic mushy peas, thick cut chips and a caper enriched tartare sauce

Scottish Smoked Haddock and Salmon Fishcake

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

Duck, Lamb and Beef Shepherd’s Pie

A hearty shepherd’s pie with tender duck, lamb and beef, topped with golden mashed potato, lightly baked sage and orange zest, served with a tangy cranberry chutney and a rich, velvety red wine sauce

Massaman Duck Curry

A rich curry sauce with hints of sweetness and spice, slow-braised duck, sweet potato, spinach, tomatoes, lemongrass and coconut milk, finished with chilli and fragrant rice

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Lobster Linguine

Linguine tossed with succulent lobster, sweet vine-ripened cherry tomatoes, fragrant basil, roasted garlic and a hint of chilli, finished with extra virgin olive oil and fresh parsley

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

The Ivy Truffle Burger

Premium beef burger in a golden toasted brioche bun, with luxurious truffle mayonnaise, served with crispy thick cut chips

Roast Beef

with Yorkshire puddings, rosemary roast potatoes, green beans with almonds, carrot and swede mash, finished with red wine gravy

Herb-stuffed Turkey Ballotine

served alongside golden Yorkshire puddings, rosemary-roasted potatoes, tender green beans with toasted almonds and creamy carrot and swede mash, finished with a rich, aromatic red wine gravy

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Pigs in Blankets

Truffle and Parmesan Chips

Garden Peas

with broad beans and baby shoots

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Buttered Green Beans

with roasted almonds

Thick Cut Chips

Aromatic Rice

with toasted coconut and coriander

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Cheesy Linguine

Delicate linguine pasta in a tasty tomato sauce, garnished with Parmesan - a cheery treat for hungry tummies

Hake Fillet

Pan-fried golden hake fillet, served with sprouting broccoli and rich tomato sauce - perfect for a merry, healthy bite

Plant-based Burger and Thick Cut Chips

A tasty plant-based burger with gooey vegan cheese, tucked into a soft bun - a bright and happy option for little ones '

Lamb, Duck and Beef Bolognese

Linguine pasta with a rustic bolognese, Parmesan and parsley

Jingle Bells Breaded Chicken Escalope

Lightly crumbed chicken fillet served with sprouting broccoli

Santa’s Favourite Hamburger and Thick Cut Chips

Juicy beef burger topped with tasty tomato ketchup and creamy mayonnaise - ideal for jolly appetites <br>Add West Country Cheddar £2.95

Fish and Chips

Lightly battered fish fillets with mushy peas and thick cut chips

Cumberland Sausages with Truffled Red Wine Sauce

Spinach mashed potatoes, crispy onions and watercress

Buttered Green Beans

with roasted almonds

Garden Peas

with broad beans and baby shoots

Thick Cut Chips

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Aromatic Rice

with toasted coconut and coriander

Chocolate Sundae

Vanilla ice cream, brownie, popping candy, candy floss and chocolate sauce

Two Scoops of Ice Cream

Chocolate / Strawberry / Vanilla

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

The Ivy Santa

Santa is at The Ivy! Enjoy this iconic dessert of vanilla parfait, creamy milk chocolate mousse, and a rich, white chocolate blondie - a luxurious festive treat

The Ivy Santa

Santa is at The Ivy! Enjoy this iconic dessert of vanilla parfait, creamy milk chocolate mousse, and a rich, white chocolate blondie - a luxurious festive treat

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Your Selection of Ice Creams and Sorbets

Choose your own house flavours with butter shortbread

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

Birthday Dessert Box

Decadent, golden, chocolate sphere with vanilla ice cream, honeycomb and chocolate strands, finished with freeze-dried raspberries, shimmering gold flakes, and a pour of warm salted caramel sauce

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Selection of Cheeses

A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

The Ivy Martini

Tanqueray No. Ten, Vault dry vermouth specially made for the Ivy

Salted Caramel Espresso Martini

Ketel One, Kahlua, salted caramel, espresso, chocolate. Upgrade the Vodka to Grey Goose for £1.50

Hot Honey Margarita

Casamigos Blanco, lime, hot honey, tajin

Champagne & Pear Mojito

Ron Santiago De Cuba 8 year, Double Jus, pear, mint, citric blend, Champagne

Cherry Chocolate Boulevardier

Maker's Mark, coconut, chocolate, Campari, sweet vermouth, cherry

Ginger & Honey Sour

Johnnie Walker Black Ruby, Kaveri Ginger, Beesou honey, hot honey, lemon, malbec

Madeleine Irish Coffee

Jameson, madeleine, coffee, cream, nutmeg

Pomegranate & Spiced Pear Bellini

Prosecco, purée

Bloody Mary

Ketel One, Bloody spiced tomato juice, lemon, gherkin, tajin. Upgrade the Vodka to Grey Goose for £1.50

The Ivy Iced Tea

Hendricks & peach cordial topped with our in-house iced tea blend of Earl Grey, Breakfast, and Jasmine tea, Fever-Tree Tonic

Raspberry à la Crème Martini

Tanqueray, raspberries, lemon, cheesecake syrup, foamer

Chocolate & Orange Martini

Belvedere, Grand Marnier, Rubis chocolate wine, dark chocolate sauce, popcorn syrup, double cream

West End Hold Up

Ciroc, Aperol, spiced red berries, passion fruit, pineapple, lime, The Ivy Guest Champagne

Johnnie Walker Blue Choco & Madeleine Old Fashioned

Johnnie Walker Blue Label, chocolate wine, madeleine, bitters

1942 Picante

Don Julio 1942, lime, agave, heat

Aperol Spritz

Aperol, Fever-Tree Soda, Prosecco, orange

Hugo Spritz

St Germain, Fever-Tree Soda, mint, Prosecco

Pomelle Spritz

Pomelo & Elderflower Aperitif, Prosecco

Tanqueray G+T

Fever-Tree Light Tonic, lime

Sipsmith G+T

Fever-Tree Light Tonic, lime

The Botanist G+T

Fever-Tree Mediterranean Tonic, grapefruit, rosemary

Roku G+T

Fever-Tree Indian Tonic, ginger

Tanqueray No 10 G+T

Fever-Tree Indian Tonic, grapefruit

Chase Pomello G+T

Fever-Tree Indian Tonic, grapefruit

Bombay Premier Cru G+T

Fever-Tree Mediterranean Tonic, lemon, rosemary

Silent Pool G+T

Fever-Tree Indian Tonic, orange

Gin Mare G+T

Fever-Tree Mediterranean Tonic, lemon, rosemary, olive

Chase GB G+T

Fever-Tree Elderflower Tonic, lemon, ginger

Ivy Lager

England, 4.5% abv, 379ml (Schooner)

Coalition Meadow Drop Pale Ale

England, 4% abv, 330ml

Coalition Pilsner

England, 4% abv, 330ml

Guinness Original, Extra Stout

Sassy Cider

Normandy, France, 5.2% abv, 330ml

Lucky Saint

Germany, 0.5% abv, 330ml

Lucky Saint Hazy Ipa 0.5%

Germany, 0.5% abv, 330ml

Wild Idol, Naturally Alcohol Free Sparkling White

Rheinhessen, Germany

Wild Idol Rosé, Naturally Alcohol Free Sparkling, Rheinhessen, Germany

Prosecco, Bosco Del Conte, Extra Dry

Veneto, Italy

The Ivy Cuvée, Kent, England

Kent, England

The Ivy Cuvée Rose, Kent, England

Kent, England

The Ivy Collection / Granary sq. Guest Champagne, Champagne, France

Champagne, France

Veuve Clicquot Yellow Label, Champagne, France

Champagne, France

Nyetimber MV Classic Cuvee

West Sussex, England

Veuve Clicquot Rosé, Champagne, France

Champagne, France

Cintila White, Península de Setúbal, Portugal

Pinot Grigio, Novità, Emilia-Romagna, Italy

Soave, La Collina dei Ciliegi, Veneto

Veneto, Italy

Sauvignon Blanc, Cape Point, South Africa

Gavi, Michele Chiarlo, Piedmont

Piedmont, Italy

Chablis Le Finage, La Chablisienne

Burgundy, France

Pinot Grigio Blush, Novità, Veneto

Veneto, Italy

The Ivy Rosé de Provence, France

Côtes De Provence, France

Lady A, Château La Coste, Vin de Pays de Méditerranée, France

Vin De Pays De Méditerranée, France

Whispering Angel, Chateau d’Esclans, Côtes de Provence, France

Côtes De Provence, France

Cintila Tinto, Península de Setúbal, Portugal

Montepulciano d'Abruzzo, Vigneti Galassi

Abruzzo, Italy

Malbec, Terrazas De los Andes, Reserva, Mendoza, Argentina

Mendoza, Argentina

Cotes du Rhone, Chateau De Saint Cosme

Southern Rhône, France

Rioja Alavesa, Bhilar Tinto, Bodegas Bhila

Bodegas Bhilar, Rioja, Spain

Pinot Noir, Cloudy Bay, Marlborough, New Zealand

Marlborough, New Zealand

The Ivy Peach Iced Tea

Peach syrup, citric blend topped with our in-house Iced tea blend of Earl Grey, Breakfast, and Jasmine Tea

Spiced Red Berry Ginger Beer

Freshly pressed ginger juice, lemon, red berry, Fever-Tree Soda Water

Soft Bellini

Pomegrante & spiced pear, Wild Idol naturally alcohol free sparkling wine

Wild Mojito

Mint, Pear, citric topped with Wild Idol naturally alcohol free

Crodino Spritz

Non-Alcoholic Aperitivo from Italy, Sparkling, refreshing and bittersweet

Dove 42

Seedlip Grove 42, yuzu, hibiscus, citrus, Fever-Tree Pink Grapefruit Soda

Rhubarb & Raspberry Fizz

Angelic Ameretti Sour

Lyre’s Amaretti, lemon, apricot

Southside Lemonade

Seedlip Garden 108, citric blend, mint, elderflower

Blood Orange Spritz

Lyre's Italian Orange, elderflower, Fever-Tree Blood Orange Soda

Pomegranate & Spiced Pear Cooler

Mango & Passion Fruit Cooler

Mixed Berry Smoothie

banana, apple, coconut water, blueberry, strawberry, lime, raspberry

Immunity Smoothie

apple, orange, banana, lemon, avocado, ginger, turmeric, black pepper, cayenna pepper

Green Juice

cucumber, apple, spinach, mango, lime, ginger, lemon

Tropical Juice

pineapple, pear, mango, passion fruit, turmeric

Diet Coke

Coke Zero

Coca-Cola

Luscombe drinks

Sicilian lemonade or raspberry crush

Fever Tree Ginger Ale

Fever Tree Lemonade

Fever Tree Tonic Water

Fever Tree White Grape & Apricot Soda

Fever-Tree Sparkling Cloudy Apple

Trip CBD Infused Basil & Lemon

Eira Still / Sparkling spring water

The Ivy 1917 Breakfast Blend

Served with whole milk

The Ivy Afternoon Tea Blend

Served with whole milk

Ceylon, Earl Grey, Darjeeling

Sencha, Jasmine Pearls

Fresh Mint, Camomile, Peppermint, Verbena

Rosebud, Oolong

Pot of coffee and cream

Cappuccino

Latte

Americano

Flat White

Espresso

Macchiato

Hot chocolate

Vanilla Shakerato

Lychee Matcha Latte

(with cow's milk)

Hibiscus Matcha Latte

(with cow's milk)

Vanilla Tumeric Latte

(with cow's milk)

The Gift Of Christmas

Don Julio Reposado, Beesou Honey, lime, hot honey, fig leaf soda (Upgrade the tequila to Don Julio 1942 +£30.00)

Santa Baby

Ketel One, Nuet Toddy, spiced berry, sparkling wine, cotton candy, Santa

Snowman Colada

Ron Santiago de Cuba Añejo 8 years old, Smith & Cross, coconut, pineapple, mango, chai, chantilly

Jingle Bells

Johnnie Walker Ruby, Bellami Cherry, lemon, white chocolate, cacao, wormwood mist

Dove 42

Seedlip Grove 42, yuzu, hibiscus, citrus, Fever-Tree Pink Grapefruit Soda

Wild Berries Alcohol-Free

Spiced berries, passion fruit, Wild Idol Sparkling White

Moscato d'Asti, Araldica, Italy

Sauternes, Castelnau de Suduiraut

Pedro Ximénez, Triana, Hidalgo Prestigio

LBV Porto, Quinta do Vallado

Porto Tawny 10 Anos, Quinta do Vallado

Oloroso Sherry, Heredad de Hidalgo

Truffle Arancini Rice Balls

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Salt-crusted Sourdough Bread

French Onion Soup

Gratinated cheese croutons and parsley

Buffalo Mozzarella with Clementines

Creamy buffalo mozzarella with clementines, drizzled with a vibrant aromatic pesto, lightly toasted hazelnuts, served alongside delicate crispbread

Tossed Asian Salad

Warm pak choi and broccoli with sweet watermelon, crunchy cashews, sesame and fresh coriander, finished with a flavourful hoisin dressing

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing

Tossed Asian Salad

Warm salad of pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Plant-based Gourmet Burger

Vegan patty layered with a cheddar-style vegan cheese, tangy pickles, crisp red onion and a bold mustard ketchup, served with golden thick cut chips

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Garden Peas

with broad beans and baby shoots

Tenderstem Broccoli

with lemon oil and sea salt

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Thick Cut Chips

Aromatic Rice

with toasted coconut and coriander

Buttered Green Beans

with roasted almonds

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Lemon Sorbet with Frozen Berries

Refreshing lemon sorbet accompanied by frozen berries and redcurrants, drizzled with a tangy red berry sauce

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Selection of Fresh Fruits

Fresh seasonal fruits, paired with silky coconut “yoghurt” and sprinkled with chia seeds.

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Selection of Cheeses

Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir with apple and apricot chutney and crackers

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

Vegan Sorbets

Selection of fruit sorbets (vegan)

Pomegranate & Spiced Pear Bellini

Prosecco, purée

French Onion Soup

Gratinated cheese croutons and parsley

Robata Grilled Chicken Skewers

With bang bang peanut sauce, sesame, coconut, lime and coriander

Crispy Salt and Pepper Squid

Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Massaman Duck Curry

A rich curry sauce with hints of sweetness and spice, slow-braised duck, sweet potato, spinach, tomatoes, lemongrass and coconut milk, finished with chilli and fragrant rice

Truffled Chicken Milanese

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

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Roast Beef

with Yorkshire puddings, rosemary roast potatoes, green beans with almonds, carrot and swede mash, finished with red wine gravy

Herb-stuffed Turkey Ballotine

served alongside golden Yorkshire puddings, rosemary-roasted potatoes, tender green beans with toasted almonds and creamy carrot and swede mash, finished with a rich, aromatic red wine gravy

Truffle Arancini Rice Balls

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Pan-fried Fillet of Sea Bass

Creamed potato, samphire, tomato concasse and saff ron sauce

Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Truffled Chicken Milanese

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

Recovery Curry

Plant-based rendang curry, sweet potato, green beans, chilli, coconut yoghurt, choy sum,broccoli, toasted coconut, jasmine rice, coriander cress

Tenderstem Broccoli

with lemon oil and sea salt

Mashed Potato

with extra virgin olive oil

Aromatic Rice

with toasted coconut and coriander

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Garden Peas

with broad beans and baby shoots

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Colston Bassett Stilton

With chutney, grapes, celery and crackers

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Domaine de Colonat Beaujolais Villages Nouveau 2025

Bright, ruby-red in colour, with an aromatic nose of fresh red berries - raspberry, strawberry, and cherry,and subtle hints of banana. Light-bodied with low, soft tannins and juicy fruit flavours, its light, refreshing character makes it an approachable, easy-drinking wine.

Lobster and Cheese Soufflé

Light and airy cheese soufflé, twice-baked to perfection, finished in a rich, velvety cream sauce topped with succulent lobster, sun-ripened tomatoes and samphire

French Onion Soup

Gratinated cheese croutons and parsley

Oak-smoked Beef Tartare

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Crisp Sea Bass Fillet with Wild Mushroom Velouté

Delicately pan-seared sea bass, served with a silky cream sauce of foraged wild mushrooms, fresh spinach and hand-picked samphire

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Pigs in Blankets

Garden Peas

with broad beans and baby shoots

Buttered Green Beans

with roasted almonds

Truffle and Parmesan Chips

Aromatic Rice

with toasted coconut and coriander

Thick Cut Chips

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Selection of Cheeses

A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Cream Tea

Indulge in freshly baked fruit scones with rich clotted cream and vibrant strawberry preserve, paired with a selection of aromatic teas, infusions, or coffees.

Champagne Cream Tea

Freshly baked fruit scones, clotted cream and strawberry preserve. Includes a glass of Nyetimber Cuvee Chérie and choice of teas, infusions or coffees

Soft Bellini

Pomegrante & spiced pear, Wild Idol naturally alcohol free sparkling wine

Spiced Red Berry Ginger Beer

Freshly pressed ginger juice, lemon, red berry, Fever-Tree Soda Water

Mixed Berry Smoothie

banana, apple, coconut water, blueberry, strawberry, lime, raspberry

The Ivy Festive Breakfast

Pigs in blankets with scrambled eggs, potato rösti, roasted tomato, cranberry ketchup and watercress

The Ivy Festive Vegetarian Breakfast

Tomato, mushroom, baked beans, scrambled eggs, potato rösti, cranberry ketchup and watercress

The Ivy 1917 Cure smoked salmon and cream cheese choux bun

Chicken Milanese and truffle cream brioche roll

Lightly curried egg finger sandwich

Warm fruited scones with clotted cream, fresh strawberries and strawberry preserve

Crème Brulée

Classic set vanilla custard with a caramelised sugar crust

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Vanilla and strawberry jam muffin

The Ivy 1917 Breakfast Blend

Served with whole milk

The Ivy Afternoon Tea Blend

Served with whole milk

Rosebud, Oolong

Ceylon, Earl Grey, Darjeeling

Fresh Mint, Camomile, Peppermint, Verbena

Pot of coffee and cream

Cappuccino

Latte

Americano

Flat White

Espresso

Macchiato

Hot chocolate

French Onion Soup

Gratinated cheese croutons and parsley

Prawn Cocktail

Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing

Duck Liver Parfait

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

The Ivy 1917 Cured Smoked Salmon

Delicately smoked salmon, cured with salt and brown sugar, served with cracked black pepper, fresh lemon and slices of dark rye bread

Turkey Ballotine

Apricot, cranberry and pork stuffing, pig in blanket, sprout and parsley mash, cranberry chutney, red wine sauce

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

Crisp Sea Bass Fillet with Wild Mushroom Velouté

Delicately pan-seared sea bass, served with a silky cream sauce of foraged wild mushrooms, fresh spinach and hand-picked samphire

Duck, Lamb and Beef Shepherd’s Pie

A hearty shepherd’s pie with tender duck, lamb and beef, topped with golden mashed potato, lightly baked sage and orange zest, served with a tangy cranberry chutney and a rich, velvety red wine sauce

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef

Garden Peas

with broad beans and baby shoots

Buttered Green Beans

with roasted almonds

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Thick Cut Chips

Mashed Potato

with extra virgin olive oil

Pigs in Blankets

The Ivy Santa

Santa is at The Ivy! Enjoy this iconic dessert of vanilla parfait, creamy milk chocolate mousse, and a rich, white chocolate blondie - a luxurious festive treat

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Colston Bassett Stilton

With chutney, grapes, celery and crackers

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

Truffle Arancini Rice Balls

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Boxing Day Curry

Plant-based rendang curry, sweet potato, green beans, chilli, coconut yoghurt, choy sum, broccoli, toasted coconut, jasmine rice, coriander cress

Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Tenderstem Broccoli

with lemon oil and sea salt

Thick Cut Chips

Mashed Potato

with extra virgin olive oil

Aromatic Rice

with toasted coconut and coriander

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Garden Peas

with broad beans and baby shoots

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Colston Bassett Stilton

With chutney, grapes, celery and crackers

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with spinach and cress

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Caviar Prawn Cocktail

Marinated avocado and Marie Rose sauce

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing

Oak-smoked Beef Tartare

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Sea Bass and Caviar

Pan-seared with Laurent-Perrier Champagne and caviar velouté, buttered spinach

Succulent Grilled Fillet Steak

Flame-grilled fillet steak, tender and flavourful, resting on a bed of spinach, finished with a rich truffle and Calvados cream sauce, served with crispy thick cut chips

Truffled Chicken Milanese

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

Tableside Lobster Linguine

Served fresh at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Aubergine, Pumpkin and Truffle Pie

Black rice, green lentils, roasted red pepper with a ras el hanout tomato sauce

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Thick Cut Chips

Buttered Green Beans

with roasted almonds

The Ivy New Year Bombe

Classic chocolate melting dome with vanilla ice cream, Laurent-Perrier Champagne jelly, honeycomb and hot caramel sauce

Selection of Cheeses

A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.

Celebration Crème Brûlée

Classic set vanilla custard with a winter berry compote and shortbread

Champagne Float

Sicilian lemon sorbet with Laurent-Perrier Champagne foam

Tropical Rum Baba

Dark rum-soaked sponge, mango, Chantilly cream and toasted coconut

Wild Idol, Naturally Alcohol Free Sparkling White, Rheinhessen, Germany

Wild Idol Rosé, Naturally Alcohol Free Sparkling, Rheinhessen, Germany

Prosecco, Bosco del Conte, Extra Dry, Veneto, Italy

Della Vite Rosé, Millesimato Prosecco, Valdobiaddene, Italy

The Ivy Cuvée

Kent, England

The Ivy Rosé Cuvée, Kent, England

Prosecco, Bottega Gold, Veneto, Italy

The Ivy Guest Champagne

Champagne, France

Veuve Clicquot, Yellow Label, Champagne, France

Nyetimber, Classic Cuvee, Sussex, England

Nyetimber, Cuvee Chérie, Demi Sec, Sussex, England

Perrier-Jouët, Grand Brut, Champagne, France

Veuve Clicquot Rosé, Champagne, France

Champagne, France

Porte Noire, Petite Porte, Blanc de Blancs, Champagne, France

Palmer & CO, Rosé Solera, Champagne, France

Perrier-Jouët, Blanc de Blancs, Champagne, France

Perrier-Jouët, Blason Rosé, Champagne, France

Palmer & CO, Blanc de Blancs, Champagne, France

Laurent-Perrier, Cuvée Rosé, Champagne, France

Porte Noire, Petite Porte, Blanc de Blancs, Vintage, Champagne, France

Veuve Clicquot, La Grande Dame, Champagne, France

Laurent Perrier, Grand Siècle, Champagne, France

Nyetimber, 1086 Prestige Cuvée, Sussex, England

Dom Pérignon, Champagne, France

Krug, Grande Cuvée, Champagne, France

Perrier-Jouët, Belle Époque, Champagne, France

Armand de Brignac Gold, 'Ace of Spades', Champagne, France

Armand de Brignac Rosé, 'Ace of Spades', Champagne, France

Trebbiano, Novità, Emilia-Romagna, Italy 2024

Macabeo, Consentido, Bodegas la Purísima, Spain

Verdejo, Uclés, Castilla, Spain

Sauvignon Colombard, Comté Tolosan, Sud Ouest, France

Soave, La Collina dei Ciliegi, Veneto, Italy

Vinho Verde, Leme, Vinho Verde, Portugal

Pinot Grigio, Riff, Alois Lageder, Veneto, Italy

Viognier, Les Collines du Bourdic, Languedoc-Roussillon, France

Picpoul Vinalthau, Languedoc, France

Mariana' White, Herdade do Rocim, Alentejo, Portugal

Rioja, Bodegas Ondarre, Rioja, Spain

Riesling, Watervale, Jim Barry Wines, Clare Valley, Australia

Vermentino di Sardegna, Cala Reale, Sella & Mosca, Sardinia, Italy

Dry Furmint, Royal Tokaji, Tokaj, Hungary

Marsanne, Tahbilk, Victoria, Australia

Sauvignon de Touraine, Villebois, Loire Valley, France

Gavi, Michele Chiarlo, Piemonte, Italy

Pinot Gris, Dopff au Moulin, Alsace, France

Sauvignon Blanc, Craggy Range, Martinborough, New Zealand

Jacquère, Domaine Vendange, Savoy, France

Chardonnay, Gravel Castle, Simpsons Wine Estate, Sussex, England

Albariño, Pazo do Mar, Coral do Mar, Galicia, Spain

Gruner Veltliner, Federspiel, Wachau, Austria

Saint-Véran, Thierry Drouin, Burgundy, France

Chardonnay, Xanadu, Margaret River, Australia

Chablis Le Finage, La Chablisienne, Burgundy, France

Pinot Grigio, Porer, Alois Lageder, Veneto, Italy

Roero Arneis, Vietti, Piemonte, Italy

Gewürztraminer, Am Sand, Alois Lageder, Alto Adige, Italy

Sancerre, Château de Sancerre, Loire Valley, France

Assyrtiko, Wild Ferment, Santorini, Gaia Wines, Santorini, Greece

Château La Garde Blanc, Pessac-Léognan, Bordeaux, France

Bianco Verona, Prea, La Collina dei Ciliegi, Veneto, Italy

Pouilly-Fumé, Chateau de Tracy, Loire Valley, France

Saint-Aubin 1er Cru En Remilly, Michel Gayot, Burgundy, France

Puligny-Montrachet, Ropiteau Frères, Burgundy, France

Chassagne-Montrachet Vieilles Vignes, Sylvain Debord, Burgundy, France

Pinot Grigio Blush, Novità, Veneto, Italy

The Ivy Rosé de Provence, Côtes de Provence, France

Lady A, Château La Coste, Vin de Pays de Méditerranée, France

Vin De Pays De Méditerranée, France

Roseblood Rosé, Château d'Estoublon, Languedoc-Roussillon, France

Whispering Angel, Château d'Esclans, Côtes de Provence, France

Rock Angel, Château d'Esclans, Côtes de Provence, France

Chateau Galoupet Cru Classé, Côtes de Provence, France

Minuty 281, Côtes de Provence, France

Garrus, Château d'Esclans, Côtes de Provence, France

Montepulciano d'Abruzzo, Vigneti Galassi, Abruzzo, Italy

Merlot, Terre du Soleil, France

Campules El Moreno, Bodegas la Purísima, La Mancha, Spain

Touriga Nacional, Santo Isidro de Pegões, Península de Setúbal, Portugal

Primitivo, San Marzano, Salento, Italy

Château d'Agel, Minervois, Languedoc, France

Malbec, Terrazas de los Andes, Mendoza, Argentina

Nero d'Avola, Colomba Bianca, Vitese, Sicilia, Italy

Mourvèdre, Olivier Coste, Languedoc, France

Côtes du Rhône, Château De Saint Cosme, Southern Rhône, France

Vallado Tinto, Quinta do Vallado, Douro, Portugal

Fleurie, Olivier Ravier, Beaujolais, France

Mas Las Cabes, Côtes du Roussillon, Roussillon, France

Barbera d'Asti, Michele Chiarlo, Piemonte, Italy

Rioja Alavesa, Bhilar Tinto, Bodegas Bhilar, Rioja, Spain

Syrah, Maipo Andes, Viña Perez Cruz, Maipo Valley, Chile

Chinon, La Perruche, Loire Valley, France

Etna, Lu Veru Piaciri, Al-Cantàra, Sicilia, Italy

Shiraz, Cliff Edge, Mount Langi Ghiran, Victoria, Australia

Valpolicella Ripasso Superiore, Maciòn, La Collina dei Ciliegi, Veneto, Italy

Xinomavro, Single Vineyard Hedgehog, Alpha Estate, Macedonia, Greece

Rioja Reserva, La Rioja Alta, Alberdi, Rioja, Spain

Chianti Classico Riserva, Carpineto, Toscana, Italy

Cabernet Sauvignon, Paso d'Oro, California, USA

Nebbiolo, Perbacco, Langhe, Vietti, Piemonte, Italy

Pinot Noir, Cloudy Bay, Marlborough, New Zealand

Marlborough, New Zealand

Saint-Joseph, Domaine Courbis, Rhône Valley, France

Barolo, Patres, San Silvestro, Piemonte, Italy

Priorat, Mas Blanc Estate, Mas Blanc +7, Priorat, Spain

Malbec, Vineyard Selection, Matias Riccitelli, Mendoza, Argentina

Crozes Hermitage, Paul Jaboulet Ainé, Domaine De Thalabert, Rhône Valley, France

Amarone della Valpolicella, Ca'Rugate, Veneto, Italy

Barbaresco, Nubiola, Pelissero , Piemonte, Italy

Châteauneuf-du-Pape, Les Cailloux, André Brunel, Southern Rhône, France

Pinot Noir, Sta. Rita Hills, Sanford, California, USA

Brunello Di Montalcino, Carpineto, Toscana, Italy

Chateau Leoville Barton, La Réserve de Léoville Barton, Saint-Julien, Bordeaux, France

Barolo, Castiglione, Vietti, Piemonte, Italy

Nuits-Saint-Georges, Les Herbeux, Domaine Pierre Naigeon, Burgundy, France

Château Batailley, 5ème Cru Classé, Pauillac, Bordeaux, France

Truffle Arancini Rice Balls

Roasted Queen Scallops

Creamed spinach, truffle and Parmesan emulsion, pine nut pangrattato, potato puffs, Greek cress

French Onion Soup

A rich and full-bodied onion consommé, topped with golden, gratinated cheese croutons and a sprinkle of fresh parsley

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing

Whiskey Barrel Wood Smoked Salmon

Chive cream cheese, salmon roe, lemon and dark rye bread

Twice-baked Cheese Soufflé

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

Crisp Sea Bass Fillet with Wild Mushroom Velouté

Delicately pan-seared sea bass, served with a silky cream sauce of foraged wild mushrooms, fresh spinach and hand-picked samphire

Truffled Chicken Milanese

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

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

Succulent Grilled Fillet Steak

Flame-grilled fillet steak, tender and flavourful, resting on a bed of spinach, finished with a rich truffle and Calvados cream sauce, served with crispy thick cut chips

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Buttered Green Beans

with roasted almonds

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Truffle and Parmesan Chips

Rose Petal Parfait

Raspberry and rose parfait, crushed pistachios, golden flakes and red berry sauce

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Lemon Sorbet with Frozen Berries

Refreshing lemon sorbet accompanied by frozen berries and redcurrants, drizzled with a tangy red berry sauce

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Tropical Juice

pineapple, pear, mango, passion fruit, turmeric

Immunity Smoothie

apple, orange, banana, lemon, avocado, ginger, turmeric, black pepper, cayenna pepper

Green Juice

cucumber, apple, spinach, mango, lime, ginger, lemon

Mixed Berry Smoothie

banana, apple, coconut water, blueberry, strawberry, lime, raspberry

North Pole Pastries

Pine sugar-dusted butter croissant and pain au chocolate served with seasonal preserve and Santa’s candy canes

The Ivy Festive Breakfast

Pigs in blankets with scrambled eggs, potato rösti, roasted tomato, cranberry ketchup and watercress

The Ivy Festive Vegetarian Breakfast

Tomato, mushroom, baked beans, scrambled eggs, potato rösti, cranberry ketchup and watercress

Crushed Avocado and Chestnuts

Roasted plum tomatoes, sesame, mixed seeds, pomegranate and coriander

Scrambled Eggs and Smoked Salmon

Creamy scrambled free-range hen’s eggs, complemented by the rich, tender flavours of The Ivy 1917 Cure smoked salmon

Eggs Benedict with Pulled Ham

A classic toasted muffin with succulent hand-pulled ham, perfectly poached eggs, and creamy hollandaise sauce

Breakfast Pastries dusted with Pine Sugar

Buttery mini pastries, accompanied by Welsh preserves and a light sprinkle of delicate pine sugar

The Ivy Full Breakfast

A British classic: smoked streaky bacon, Cumberland herbed sausages, free-range fried eggs, crispy potato rösti, black pudding, roasted plum tomato, grilled mushroom and baked beans, with a choice of white or granary toast

The Ivy Vegetarian Breakfast

Grilled halloumi and ripe avocado, poached free-range eggs with creamy hollandaise, crispy potato rösti, roasted flat mushrooms and plum tomatoes, fresh watercress, and baked beans, accompanied by your choice of white, granary, or gluten-free toast

Snow-dusted Buttermilk Pancakes with Greek Yoghurt

Blackberries, raspberries and strawberries

Scrambled Eggs and Smoked Salmon

Creamy scrambled free-range hen’s eggs, complemented by the rich, tender flavours of The Ivy 1917 Cure smoked salmon

Plant-based Coconut 'Yoghurt' with Super Seeds

Velvety coconut yoghurt topped with chia, goji and sunflower seeds, sweet maple and a spiced winter berry cinnamon compote, with vibrant red berries

Santa's Workshop Buttermilk Pancakes

Buttermilk pancakes with a sweet maple glaze, smoky bacon and blueberries