The Ivy Dawson Street, Dublin
Restaurant menus

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

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Salt-crusted Sourdough Bread

With salted butter

Truffle Arancini

Fried Arborio rice balls with truffle cheese

Tuna Sashimi Crisps

Avocado, watermelon, truffle ponzu mayonnaise

Salt and Pepper Squid Tempura

Miso wasabi mayonnaise, sriracha, coriander and lime

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

The Ivy Crispy Duck Salad

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

Tempura Prawns

Crunchy fried nobashi prawns, yuzu-pickled mooli, sesame, kimchi sauce, lime and coriander

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

Roasted Irish Scallops

Kilkeel scallops, sobrassada, pickled salsify and orange blossom infused sweet potato purée

Lobster and Spinach Benedict

Lobster bisque, two poached free-range hen’s eggs, toasted farls with hollandaise sauce and thick cut chips

Eggs Benedict & Chips

Traditional roast ham, toasted soda farls, two poached eggs with hollandaise sauce, watercress and thick cut chips

Eggs Royale and Chips

Organic smoked salmon, two poached hens eggs, toasted soda farls with hollandaise sauce, watercress and chips

Avocado Benedict & Chips

Avocado, two poached hens eggs on soda farls, hollandaise sauce and sesame seeds with thick cut chips

Hot Buttermilk Pancakes with Bacon

Blueberries, lemon balm and maple syrup

Buttermilk Pancakes

Strawberries, raspberries and blackberries with greek yoghurt, lemon balm & strawberry sauce

Traditional Fish & Chips

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

White Miso-glazed Sea Bass with Asian Salad

Pak choi, Chinese cabbage, ginger, red chilli, lime, coriander cress and yuzu mayonnaise

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

Wild Mushroom & Truffle Risotto

Carnaroli Gran Riserva Risotto, wild mixed mushrooms, aged Prosociano Parmesan and fresh truffle

Roasted Carrot and Ardsallagh Feta Salad

Spiced rainbow carrots, mixed grains, avocado, red pepper tapenade, pomegranate and raspberry sherry vinaigrette

Keralan Sweet Potato Curry

Choy sum, broccoli, coriander and coconut with steamed jasmine rice

John Stone Sirloin Steak 8oz/227g

Flavourful, mature, grass-fed, served with peppercorn or Béarnaise sauce and creamed champ potatoes

John Stone Rib-eye 10oz/280g

Irish, grass-fed and 28 days dry-aged, served with peppercorn or Béarnaise sauce and truffle chips

John Stone Sirloin Steak 8oz/227g

Flavourful, mature, grass-fed, served with peppercorn or Béarnaise sauce and colcannon potato

Peppercorn sauce

Hollandaise sauce

Red wine sauce

Béarnaise sauce

Peas, sugar snaps and baby shoots

Baby San Marzanino with Burren raspberry-infused balsamic vinegar

Thick Cut Chips

Truffle and Parmesan Chips

Sprouting broccoli

with lemon oil and sea salt

Creamed Champ potato

Truffle Mashed Potato

Jasmine Rice

with toasted coconut and coriander