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

Crisp roasted duck atop a vibrant salad of juicy watermelon, toasted cashews, sesame seeds, 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

Finely hand-cut beef, lightly seared and tossed in a sharp mustard dressing, crowned with a golden egg yolk, delicate shavings of Italian cheese, served with 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

Truffle Chicken Milanese

Golden crumbed chicken breast, topped with a fried free-range hen’s egg and Parmesan, served with a rich truffle cream sauce 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.