The Ivy Collection
Restaurant menus

Champagne Colada

Santiago de Cuba Carta Blanca, Pineapple & Mango, Lime, Coconut, Champagne

Salt-crusted sourdough Bread

Truffle Arancini Rice Balls

Zucchini Fritti

With lemon, chilli and mint yoghurt

Heirloom Tomato with Watermelon

A watermelon salad with plant-based cream, toasted pistachios and Nocellara olives

Velouté de Petits Pois

Summer pea soup finished with a swirl of herbed cream and a crisp, baked cheese straw

Golden Fried Calamari

Chilli and lime crème fraîche

Croquettes de Lapin

Crispy confit rabbit slow-cooked with a French mustard sauce

Chilli and Sesame Glazed Aubergine

Steamed rice, coriander and avocado sauce, bitter leaves and pickled radish

Brioche-Crumbed Chicken Escalope

Golden pan-fried escalope topped with shaved Grana Padano, sharp capers and citrus crème fraîche

Flamed Halloumi with Golden Grains

Charred Cypriot halloumi on a bed of warm coral lentils, toasted pine nuts and a vibrant salsa verde

Mashed Potato

with extra virgin olive oil

Triple-cooked Chips

Tenderstem Broccoli

with lemon oil and sea salt

Green Beans

With a tomato, shallot and olive dressing

Heirloom Tomatoes

with sherry vinegar dressing

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Crème Brûlée au Vanille

Classic Madagascan vanilla bean custard, flambéed tableside for a caramelized sugar crust

Mediterranean Gold

A Champagne jelly layered with macerated summer strawberries and a fragrant Amalfi lemon zest (£2.95 supplement)

Iced Berries and Hot White Chocolate

Chilled summer berries served with a refreshing yoghurt ice cream and torn lemon balm