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

The Ivy Fish Pie

Salmon, hake, asparagus, prawns, scallops and lobster baked in a bisque cream sauce with a mashed potato top

Chicken and Leek Pie

Tender chicken and sweet leeks slow-cooked and encased in golden pastry, served with creamy mashed potato, baby carrots and a truffle-infused cream and red wine sauce

The Ivy Classic Shepherd’s Pie

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

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

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

Eggs Benedict with Pulled Ham

Toasted muffin, poached free-range hen's eggs, hollandaise and triple-cooked chips

Eggs Royale with The Ivy Cure Smoked Salmon

Toasted muffin, poached free-range hen's eggs, hollandaise and triple-cooked chips

Buttermilk Pancakes

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm and warm red berry sauce

Poached Eggs with Avocado

Toasted muffin, free-range hen’s eggs, hollandaise sauce and triple-cooked chips

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

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

Sweet Potato and Spinach Curry

Fragrant Keralan sauce with tenderstem broccoli, tomato, coconut, lemongrass, coriander and aromatic rice

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)

Rib-eye on the Bone 12oz/340g

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

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

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

French Onion Soup

Gratinated cheese croutons and parsley

Crab and Chive Cream

Served on watermelon topped with crushed avocado and radish

Shredded Duck with Capers

Gherkins, herb dressing, lambs lettuce and toasted bloomer

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Tempura Nobashi Prawns

Citrus-pickled fennel, yuzu mayonnaise, sesame seeds and coriander cress

Sweet Potato and Spinach Curry

Fragrant Keralan sauce with tenderstem broccoli, tomato, coconut, lemongrass, coriander and aromatic rice

The Ivy Classic Shepherd’s Pie

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

Plant-based Vegan “Cheese Burger”

With pickles, red onion, mustard sauce and triple-cooked chips

Cod Goujons

Thick cut chips, tartare sauce, lemon and watercress

Minute Steak and Chips

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

Smoked Salmon Linguine

In a cream sauce with capers, lemon zest, parsley and tomato

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Profiteroles

Vanilla ice cream and warm chocolate sauce

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Camembert

Unpasteurised soft French cheese, served with wholegrain crackers, apple and celery

Hazelnut and Dark Chocolate Sundae

bourbon vanilla ice cream, crushed hazelnuts and meringue

Rosemary Glazed Almonds

Zucchini Fritti

With lemon, chilli and mint yoghurt

Truffle Arancini Rice Balls

Spiced Gordal Olives

With chilli, coriander and lemon

Salt-crusted Sourdough Bread

Buffalo Burrata with Pesto

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

Crab and Avocado Tian

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

Half Roast Chicken

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

Scottish Smoked Haddock and Salmon Fishcake

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

Asparagus, Courgette and Broad Bean Linguine

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

Triple-cooked Chips

Buttered Green Beans

with roasted almonds

Tenderstem Broccoli

with lemon oil and sea salt

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips

Mashed Potato

with extra virgin olive oil

Garden Peas

with broad beans and baby shoots

Half Baked Cookie

With Honeycomb and Bourbon Vanilla Ice cream (15 mins bake time)

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Half Baked Cookie

With Honeycomb and Bourbon Vanilla Ice cream (15 mins bake time)

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Black Bee Honey and White Chocolate Cheesecake

Mango sorbet, honeycomb and edible flower

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Selection of Cheeses

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

Celebratory Bombe

We can prepare a special version of our famous chocolate bombe to suit the occasion, Anniversary, Congratulations or Graduations

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

Rhubarb and Raspberry Knickerbocker Glory

Layers of rhubarb, raspberry and vanilla ice cream, rippled with berry compote

Chocolate Ice Cream

Pistachio with shortbread

Salted caramel with shortbread

Strawberry Ice Cream

Vanilla Ice Cream

Yoghurt with shortbread

Lemon sorbet

Mango sorbet

Chocolate Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Yoghurt Ice Cream

Salted Caramel Ice Cream

Lemon sorbet

Mango sorbet

The Ivy 1917 Cure smoked salmon and cream cheese choux bun

Chicken and truffle cream brioche roll

Lightly curried egg mayonnaise finger sandwich

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

Crème brûlée with raspberry and rhubarb compote

Dark chocolate and salted caramel plant pot

Lemon and poppy seed 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

Eggs Benedict with Pulled Ham

Toasted muffin, poached free-range hen's eggs and hollandaise sauce

Poached Eggs with Avocado

Toasted muffin, free-range eggs and hollandaise sauce

Buttermilk Pancakes

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm and warm red berry sauce

Crushed Avocado and Roasted Tomato

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

Two Eggs Your Way

Free-range hen’s eggs cooked to your preference, served with bacon and your choice of white or granary toast

Sourdough Toast

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

Gluten Free Toast

With salted butter and selection of preserves

Breakfast Pastries

Mini pastries with butter and preserves

Celebratory Croissant

Salted caramel croissant with Greek yoghurt, crafted to celebrate birthdays, anniversaries or congratulations

The Ivy 1917 Cure Smoked Salmon

Black pepper and lemon with dark rye bread or gluten free toast

Plant-based Coconut 'Yoghurt' with Super Seeds

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

Moroccan Spiced Halloumi

Served in fragrant ras el hanout tomato sauce with a poached free-range hen’s egg, Greek yoghurt and chilli

Eggs Royale with The Ivy Cure Smoked Salmon

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

Folded Ham and Cheese Omelette

Honey-baked ham, Cheddar cheese and spinach with grilled tomato

Scrambled Eggs and Smoked Salmon

Scrambled free-range hen’s eggs and The Ivy 1917 Cure smoked salmon

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Spiced Gordal Olives

With chilli, coriander and lemon

Truffle Arancini Rice Balls

Rosemary Glazed Almonds

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

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

Buffalo Burrata with Pesto

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

Tossed Asian Salad

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

Plant-based Vegan “Cheese Burger”

With pickles, red onion, mustard sauce and triple-cooked chips

Asparagus, Courgette and Broad Bean Linguine

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

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Sweet Potato and Spinach Curry

Fragrant Keralan sauce with tenderstem broccoli, tomato, coconut, lemongrass, coriander and aromatic rice

Tenderstem Broccoli

with lemon oil and sea salt

Green Beans

With a tomato, shallot and olive dressing

Aromatic Rice

with toasted coconut and coriander

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Tomato and Coriander Salad

with sherry vinegar dressing

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Lemon Sorbet with Frozen Berries

Selected berries and redcurrants with lemon sorbet, red berry sauce

Sorbets

Selection of fruit sorbets (vegan)

Rhubarb and Raspberry Knickerbocker Glory

Layers of rhubarb, raspberry and vanilla ice cream, rippled with berry compote

Black Bee Honey and White Chocolate Cheesecake

Mango sorbet, honeycomb and edible flower

Rum Baba with Mango

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

Selection of Fresh Fruits

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

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Selection of Cheeses

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

Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Spiced Gordal Olives

With chilli, coriander and lemon

Rosemary Glazed Almonds

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

French Onion Soup

Gratinated cheese croutons and parsley

Whiskey Barrel Wood Smoked Salmon

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

Chicken Milanese with Truffle Sauce

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

Sirloin Steak 8oz/227g

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

Asparagus, Courgette and Broad Bean Linguine

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

Teriyaki Salmon with Tenderstem Broccoli

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

The Ivy Classic Shepherd’s Pie

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

Oven-baked Sea Bream

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

Tomato and Coriander Salad

with sherry vinegar dressing

Mashed Potato

with extra virgin olive oil

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Aromatic Rice

with toasted coconut and coriander

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Selection of Cheeses

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

Black Bee Honey and White Chocolate Cheesecake

Mango sorbet, honeycomb and edible flower

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 Champagne and choice of teas, infusions or coffees

Roast Beef

with Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

Roasted Half Chicken

with Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

Elderflower Champagne Mojito

Ron Santiago De Cuba Carta Blanca, elderflower, mint, Ivy Champagne

Toffee Fudge Espresso Martini

Ketel One, toffee fudge liqueur, cold brew coffee, Kahlua, vanilla

Cucumber & Rose Margarita

Casamigos Blanco, cucumber, rose syrup, lime
Enjoy as classic margarita or spicy picante

Nettle Highball

The Singleton 12 year old, nettle cordial, Verjus, Fever-Tree Soda Water

Raspberry Jam Paloma

Don Julio Reposado, raspberry jam, ginger, lime, Fever-Tree Pink Grapefruit

Bread & Butter Pudding Martini

Tanqueray, Pedro Ximénez, cream, vanilla, cinnamon

Cherry Honey Sour

Johnnie Walker Black Ruby, cherry, honey, lemon

Sloe & Rhubarb Negroni

Tanqueray No. Ten, Campari, sloe & hawthorn, rhubarb bitters​

Strawberry & Rhubarb Bellini

Prosecco mixed with strawberry & rhubarb juice

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

The Ivy Champagne

Champagne, France

Laurent-Perrier, La Cuvée Brut

Champagne, France

Laurent-Perrier, Cuvée Rosé

Champagne, France

Crodino Spritz

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

Rhubarb & Raspberry Fizz

Tanqueray 0%, rhubarb & rosehip, vanilla, raspberry, Fever-Tree Soda Water

Wild Mojito

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

Sparkling Strawberry

Strawbery & rhubarb, Wild Idol naturally alcohol free sparkling wine

Blood Orange Spritz

Lyre's Blood Orange, raspberry, rosehip, Fever-Tree Blood Orange Soda

Dove 42

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

Choice of juices

Ginger Shot

Apple juice, ginger juice, lemon, acerola cherry powder, ascorbic acid

Hot Mango Shot

Cold-pressed fruit, ginger, turmeric with chicory fibre, cayenne pepper, live cultures and vitamin D

Mixed Berry Smoothie

banana, apple, blueberry, strawberry, lime, raspberry, chicory inulin, calcium, vitamin D3

Immunity Smoothie

apple, orange, banana, lemon, ginger, turmeric, black pepper, chicory inulin, calcium, vitamin D3

Green Juice

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

Tropical Juice

pineapple, pear, mango, passion fruit, turmeric

Coca-Cola

Diet Coke

Coke Zero

Luscombe drinks

Sicilian lemonade or raspberry crush

Fever Tree Tonic Water

Fever Tree Elderflower Tonic

Fever Tree Ginger Ale

Fever Tree Lemonade

Fever Tree White Grape & Apricot Soda

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

Dark Hot Chocolate

Milk Hot Chocolate

White Hot Chocolate

Pistachio White Hot Chocolate

Pumpkin Spiced Hot Chocolate

Cookie Dough 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 Ivy Champagne

Champagne, France

Bloody Mary

Ketel One, Bloody spiced tomato juice, lemon, gherkin, tajin.

Wild Idol, Naturally Alcohol Free Sparkling White

Rheinhessen, Germany

Breakfast Mimosa

Prosecco with fresh orange juice

Mini pastries with butter and preserves

Truffled Poached Eggs with Avocado

Toasted muffin, free-range eggs, truffle and hollandaise sauce

Eggs Royale with Ivy Cure Smoked Salmon and Caviar

Toasted muffin, poached free-range hen's eggs, hollandaise sauce, topped with caviar

Truffled Eggs Benedict with Pulled Ham

Toasted muffin, poached free-range hen’s eggs, truffle and hollandaise sauce

Buffalo Burrata with Pesto

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

Crab and Avocado Tian

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

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

Oven-baked Sea Bream

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

Triple-cooked Chips

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Buttered Green Beans

with roasted almonds

Aromatic Rice

with toasted coconut and coriander

Garden Peas

with broad beans and baby shoots

Tenderstem Broccoli

with lemon oil and sea salt

Truffle and Parmesan Chips

Raspberry Bloom Parfait

Crushed pistachio, vanilla cream and lemon sponge

Black Bee Honey and White Chocolate Cheesecake

Mango sorbet, honeycomb and edible flower

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Butter Croissant and Pain au Chocolat

Served with seasonal preserve

Mini Full Breakfast

Scrambled egg, smoked streaky bacon, sausage and hash brown with toasted granary bread

Buttermilk Pancakes with Greek Yoghurt

Blackberries, raspberries and strawberries

The Ivy 1917 Cure Smoked Salmon and Avocado

On toasted granary

Bircher Muesli

Granola, greek yoghurt, berries and lemon balm

Mixed Berry Smoothie

banana, apple, blueberry, strawberry, lime, raspberry, chicory inulin, calcium, vitamin D3

Green Juice

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

Butter Croissant and Pain au Chocolat

Served with seasonal preserve

Eggs Benedict with Pulled Ham

Toasted muffin, poached free-range hen's eggs and hollandaise sauce

Eggs Royale with The Ivy Cure Smoked Salmon

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

Poached Eggs with Avocado

Toasted muffin, free-range eggs and hollandaise sauce

Buttermilk Pancakes

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm and warm red berry sauce