The Ivy Kensington Brasserie
Restaurant menus

Truffle Arancini Rice Balls

Roasted Queen Scallops

Creamed spinach, truffle and Parmesan emulsion, pine nut pangrattato, potato puffs, Greek cress

French Onion Soup

A rich and full-bodied onion consommé, topped with golden, gratinated cheese croutons and a sprinkle of fresh parsley

The Ivy Classic Crispy Duck Salad

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

Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with a Laurent-Perrier Champagne and mustard dressing

Whiskey Barrel Wood Smoked Salmon

Chive cream cheese, salmon roe, lemon and dark rye bread

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

Crisp Sea Bass Fillet with Wild Mushroom Velouté

Delicately pan-seared sea bass, served with a silky cream sauce of foraged wild mushrooms, fresh spinach and hand-picked samphire

Truffled Chicken Milanese

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

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

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

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Buttered Green Beans

with roasted almonds

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Truffle and Parmesan Chips

Rose Petal Parfait

Raspberry and rose parfait, crushed pistachios, golden flakes and red berry sauce

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Lemon Sorbet with Frozen Berries

Refreshing lemon sorbet accompanied by frozen berries and redcurrants, drizzled with a tangy red berry sauce

Rum Baba with Mango

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut