The Ivy Richmond Brasserie
Restaurant menus

Whipped Feta, Fig and Candied Pecan Salad

Red Chicory, truffle vinaigrette, pickled herbs

£12.25

Tempura Prawns

Citrus mayonnaise, pickled fennel, sesame seeds

Burrata

Fire-roasted red pepper tapenade, olive, radicchio, pine nuts

Sweet Potato and Spinach Curry

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

£24.25

Pan-seared Salmon Supreme

Watercress, lemon

Confit Guinea Fowl Leg

Slow-cooked guinea fowl leg, served with duck sausage, gigantes beans, capers, red peppers and olives in a rustic tomato sauce

Heirloom Tomatoes

with sherry vinegar dressing

£5.75

Garden Peas

with broad beans and baby shoots

£5.75

Triple-cooked Chips

£6.75

Tenderstem Broccoli

with lemon oil and sea salt

£7.25

Baby Gem

Caesar dressing, sourdough croutons

£6.95

Green Beans

With a tomato, shallot and olive dressing

£6.75

Poached Morello Cherries

With oven-baked meringue, vanilla cream

Paris-Brest

Almond and Hazelnut cream, warm chocolate sauce

Martini Affogato

With Bourbon vanilla and shaken coffee

£9.25

Graduation Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce - £2.95 supplement