The Ivy Dawson Street, Dublin
Restaurant menus

Burrata with Dates

Medjool dates, roasted red peppers, za'atar, cinnamon and pine nuts

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

Cashel Blue and Walnut Soufflé

Twice-baked in a cream sauce

Whipped Irish Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

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

Monkfish and Prawn Curry

Keralan curry with jasmine rice, shaved coconut, coriander and sweet potato crisps

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

Chicken Milanese with Truffle Sauce

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

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 colcannon potato

Peas, sugar snaps and baby shoots

Baby San Marzanino with Burren raspberry-infused balsamic vinegar

Thick Cut Chips

Sprouting broccoli

with lemon oil and sea salt

Truffle Mashed Potato

Dubliner Whiskey Crème Brûlée

Dubliner whiskey vanilla custard with a caramelised sugar crust

Almond Panna Cotta

Rhubarb and raspberry sauce, crispy almond tuile, gold flakes

Apple Tarte Fine

With Madagascan vanilla ice cream and Calvados flambé (14 mins cooking time)

Smoked Sticky Toffee Pudding

Dates, gold flakes, clotted cream and salted caramel sauce

Ice Cream and Sorbets

Selection of dairy ice creams and fruit sorbets