The Ivy Chelsea Garden
Restaurant menus

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 an apple cider dressing

Oak Smoked Beef Tartare

Seared and hand-cut beef with egg yolk and granary toast

Sea Bass and Caviar

Pan-seared with Laurent-Perrier Champagne and caviar velouté, buttered spinach

Grilled Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Chicken Milanese with Truffle Sauce

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

Tableside Lobster Linguine

Served fresh at the table vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

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

The Ivy New Year Bombe

Classic chocolate melting dome with vanilla ice cream, Laurent-Perrier Champagne jelly, honeycomb and hot caramel sauce

Celebration Crème Brûlée

Classic set vanilla custard with a winter berry compote and shortbread

Champagne Float

Sicilian lemon sorbet with Laurent-Perrier Champagne foam

Rum Baba with Mango

Dark rum soaked sponge with Chantilly cream and toasted coconut

Selection of Cheeses

Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir with red onion and cranberry chutney and wholegrain crackers