The Ivy Dawson Street, Dublin
Restaurant menus

Heirloom Tomato and Watermelon Salad

Plant-based cream cheese, pistachios, olives with Burren Balsamic raspberry and sherry dressing

Burrata and Datterini Tomatoes

Baby tomatoes, confit sun-dried peppers, black olives, green pesto and pine nuts

Tempura Prawns

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

The Ivy Classic Crispy Duck Salad

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

Crab and Avocado

Dressed crab tian, sliced radish, tomato, coriander and spinach crispbread

Lovage, Irish Wild Garlic and Pine Nut Pesto Soufflé

Twice-baked in a cream sauce

Herb-crusted Hake

Baked hake topped with a herb crust, creamed spinach, courgette, pine nuts and a creamy white wine velouté

Chicken Milanese with Herb Mayo

Brioche-crumbed chicken breast with baby plum tomatoes, crispy artichoke, rocket, Parmesan and wild garlic dressing

The Ivy Shepherd's Pie

Slow-braised Blackface lamb and beef, Dromona Cheddar and potato mash, red wine sauce. Served with garden peas and shoots

Keralan Sweet Potato Curry

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

Crab Linguine

Dressed white crab, fennel, roasted garlic, chilli, extra virgin olive oil and smoked butter emulsion

Peas, sugar snaps and baby shoots

Triple-cooked Chips

Wexford New Potatoes and Herb Butter

with wild garlic, scallions and fresh herbs

Creamed Champ Potato

Jasmine Rice

with toasted coconut and coriander

Flambéed Dubliner Whiskey Crème Brûlée

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

Pistachio and White Chocolate Cheesecake

Mango sorbet, raspberry and edible flower

Ice Cream and Sorbets

Selection of dairy ice creams and fruit sorbets

Apple Tart Fine

With Madagascan vanilla ice cream and Calvados flambé.

Chocolate Bombe

Melting chocolate bombe with a vanilla ice cream and honeycomb centre with hot salted caramel sauce