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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

The Ivy Classic Crispy Duck Salad

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

Roasted Queen Scallops

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

Twice-baked Cheese Soufflé

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

Duck Liver Parfait

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Whipped Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

Steak Tartare with Toast

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

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

Roast Pumpkin and Butternut Squash Soup

Chestnut ricotta, pine nuts and sage

The Ivy 1917 Cure Smoked Salmon

Black pepper, lemon and dark rye bread

Crispy Tempura Nobashi Prawns

Yuzu-pickled cucumber with wakame seaweed, sesame and kimchi 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

Poached Eggs with Avocado

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

Buttermilk Pancakes with Red Berry Sauce

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm

Chicken Milanese with Truffle Sauce

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

Traditional Fish and Chips

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

The Ivy Classic Shepherd’s Pie

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

Scottish Smoked Haddock and Salmon Fishcake

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

Massaman Duck Curry

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Bang Bang Aubergine with Tenderstem Broccoli

Roasted peanuts, sesame, red chilli, white mooli with miso and ponzu mayonnaise

Blackened Cod Fillet

Soy-glazed cod loin, citrus-pickled fennel, wakame seaweed, sesame seeds, yuzu and herb sauce

Queen Scallop and Prawn Linguine

Capers, samphire, red chilli in a rich lobster cream sauce with coriander and lemon zest

Moroccan-style Boneless Half Chicken

Toasted almonds, ras el hanout tomato sauce with aubergine, olives and golden raisins

Pan-roasted Fillet of Salmon

Pink peppercorn hollandaise sauce, tenderstem broccoli, lemon and watercress

Sweet Potato and Spinach Curry

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Steak Tartare with Chips

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

Roast Beef

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

Roasted Half Chicken and Stuffing

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

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

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