The Ivy Dawson Street, Dublin
Restaurant menus
Our Menus
A taste like no other
A La Carte
Monday - Friday 11:30 - Close | Saturday, Sunday & Bank Holiday 16:00 - Close
For the Table
Ballylisk Bon Bon
Fried Ballylisk and Hegarty's cheese balls with a fiery tomato relish
Zucchini Fritti
Crispy courgette fries with lemon, chilli and mint yoghurt
Tuna Sashimi Crisps
Avocado, watermelon, truffle ponzu mayo
Salt-crusted Sourdough Bread
With salted butter
Truffle Arancini
Fried Arborio rice balls with truffle cheese
Spicy Avocado Purée
With red pepper tapenade and spinach crispbread
Starters
Salt and Pepper Squid Tempura
Miso wasabi mayonnaise, sriracha, coriander and lime
Tuna Tataki
Yellowfin tuna sashimi, avocado and jalapeño, wasabi soy dressing
Steak Tartare with Dubliner Whiskey
Hand-cut, raw, John Stone beef striploin with a Tabasco mustard dressing, cornichons, shallot, parsley, egg yolk and toasted granary
Cashel Blue and Walnut Soufflé
Twice-baked in a cream sauce
Burrata with Dates
Medjool dates, roasted red peppers, za'atar, cinnamon and pine nuts
Whipped Irish Feta, Fig and Candied Pecan Salad
Red chicory, truffle vinaigrette, picked herbs
Roasted Irish Scallops
Kilkeel scallops, sobrassada, pickled salsify and orange blossom infused sweet potato purée
Tempura Prawns
Crunchy fried nobashi prawns, yuzu-pickled mooli, sesame, kimchi sauce, lime and coriander
The Ivy Crispy Duck Salad
Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce
Mains
Traditional Fish & Chips
The Ivy 1917 batter with mushy peas, thick cut chipsand tartare sauce
The Ivy Cheeseburger and French Fries
Chargrilled dry aged John Stone burger in a brioche bun with Hegarty's Cheddar, dry cured bacon, sriracha mayonnaise and skin-on fries
Blackened Cod Fillet
Soy-glazed cod loin, citrus-pickled fennel, wakame seaweed, sesame seeds, yuzu and herb sauce
Asian Glazed Robatayaki Half Chicken
Spiced boneless chicken, hot and sour plum sauce, avocado and jalepeño with a fragrant salad
Steak Tartare with Dubliner Whiskey
Hand-cut, raw, John Stone beef striploin with a Tabasco mustard dressing, cornichons, shallot, parsley, egg yolk with thick cut chips
The Ivy Shepherd's Pie
Slow-braised Blackface lamb and beef, Hegarty’s Cheddar and potato mash, red wine sauce. Served with garden peas and shoots
Monkfish and Prawn Curry
Keralan curry with jasmine rice, shaved coconut, coriander and sweet potato crisps
Chicken Milanese with Truffle Sauce
Crumbed chicken breast with a fried hen's egg, Parmesan and salad mâche
Wild Mushroom & Truffle Risotto
Carnaroli Gran Riserva Risotto, wild mixed mushrooms, aged Prosociano Parmesan and fresh truffle
White Miso-glazed Sea Bass with Asian Salad
Pak choi, Chinese cabbage, ginger, red chilli, lime, coriander cress and yuzu mayonnaise
Keralan Sweet Potato Curry
Choy sum, broccoli, coriander and coconut with steamed jasmine rice
Roasted Carrot and Ardsallagh Feta Salad
Spiced rainbow carrots, mixed grains, avocado, red pepper tapenade, pomegranate and raspberry sherry vinaigrette
Steaks
John Stone Sirloin Steak 8oz/227g
Flavourful, mature, grass-fed, served with peppercorn or béarnaise sauce and creamed champ potatoes
John Stone Fercullen Whiskey Rib on the Bone Rib-eye 1kg
Sharing dish for two.<br>28 days dry-aged in whiskey. Wild mushrooms, Himalayan salt, whipped whiskey butter, sprouting broccoli and truffle chips<br>(40 minute cooking time)<br>Sharing Dish for Two
John Stone fillet steak 8oz/227g
Chargrilled and served with creamed colconnan potatoes, green beans, watercress and Bearnaise sauce
Sauces
Peppercorn sauce
Hollandaise sauce
Red wine sauce
Béarnaise sauce
Seasonal specials
Tamarind-glazed Crispy Duck Leg
Curried beluga lentils, sweet potato, cheesy polenta, pomegranate, za'atar with fried garlic and shallots
Ligurian Fish Stew
Fregola, king scallop, market shellfish, Irish monkfish in a lobster bisque servedwith a garlic aioli crouton and fresh herbs
Wagyu Sirloin 7oz/198g
Irish-bred Wagyu beef, yakiniku sesame glaze, skin-on fries