The Ivy Cafe Marylebone
Restaurant menus
Our Menus
A taste like no other
New Year's Eve
Available 31st December 7:00 pm onwards

£87.50 per person, including a glass of Laurent-Perrier Champagne. Menu items are subject to change.
Starters
Twice-baked Cheese Soufflé
Gratinated Monterey Jack and mozzarella in a cream sauce with spinach and cress
The Ivy Classic Crispy Duck Salad
Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce
Caviar Prawn Cocktail
Marinated avocado and Marie Rose sauce
Beetroot and Endive Salad
Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing
Oak-smoked Beef Tartare
Seared and hand-cut beef with Parmesan, egg yolk and granary toast
Mains
Sea Bass and Caviar
Pan-seared with Laurent-Perrier Champagne and caviar velouté, buttered spinach
Succulent Grilled Fillet Steak
Flame-grilled fillet steak, tender and flavourful, resting on a bed of spinach, finished with a rich truffle and Calvados cream sauce, served with crispy thick cut chips
Truffled Chicken Milanese
Crumbed chicken breast with a fried hen's egg, truffle sauce, Parmesan and salad mâche
Tableside Lobster Linguine
Served fresh at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley
Aubergine, Pumpkin and Truffle Pie
Black rice, green lentils, roasted red pepper with a ras el hanout tomato sauce
Sides
Creamed spinach
with pangrattato, toasted pine nuts and grated Parmesan
Mashed Potato
with extra virgin olive oil
Tenderstem Broccoli
with lemon oil and sea salt
Thick Cut Chips
Buttered Green Beans
with roasted almonds
Desserts
The Ivy New Year Bombe
Classic chocolate melting dome with vanilla ice cream, Laurent-Perrier Champagne jelly, honeycomb and hot caramel sauce
Selection of Cheeses
A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.
Celebration Crème Brûlée
Classic set vanilla custard with a winter berry compote and shortbread
Champagne Float
Sicilian lemon sorbet with Laurent-Perrier Champagne foam
Tropical Rum Baba
Dark rum-soaked sponge, mango, Chantilly cream and toasted coconut