The Ivy Brasserie Belfast
Restaurant menus

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Truffle Arancini

Fried Arborio rice balls with truffle cheese

Zucchini Fritti

Crispy courgette fries with lemon, chilli and mint yoghurt

Salt-crusted Sourdough Bread

With Glenilen Farm salted butter

Ballylisk Bon Bon

Fried Ballylisk and Dromona cheese balls with a fiery tomato relish

Butternut Squash Soup

Roasted butternut squash, truffle cream cheese, pine nuts and crispy sage

The Ivy Classic Crispy Duck Salad

Silver Hill Duck, roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Gosford Venison Tartare With Bushmills Whiskey

Hand-cut, raw, Gosford venison striploin with a Tabasco mustard dressing, crispy shallot and capers, beetroot, egg yolk and toasted bread

Duck Liver Parfait

Caramelised hazelnuts, Irish Black Butter and warm brioche

Buffalo Mozzarella with Dates

Medjool dates, roasted red peppers, za'atar, cinnamon and pine nuts

Ricotta and Spinach Tortellini

Ricotta and spinach tortellini, mushroom sauce, sauté mushrooms and Parmesan foam

Prawn Cocktail

Classic prawn cocktail with baby gem, avocado, cherry tomatoes, herb crouton and Marie Rose sauce

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

Crispy Tempura Nobashi Prawns

Yuzu-pickled cucumber with wakame seaweed, sesame and kimchi sauce

Roasted Irish Scallops

Kilkeel scallops, sobrassada, crispy potato rösti and orange blossom infused squash purée

Traditional Fish & Chips

The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

The Ivy Classic Shepherd’s Pie

Slow-braised Glenarm lamb and beef with aged Dromona Irish Cheddar mash, rosemary and red wine sauce

Chicken Milanese

Brioche-crumbed chicken breast with shaved Parmesan, San Marzano tomato, mixed herbs, capers, green pesto and herb mayonnaise

County Antrim Rump of Lamb

Roast butternut squash, pancetta, pearl onions, Irish garlic chili salsa verde and a red wine jus

John Stone Rib-eye 10oz/280g

Irish, grass-fed and 28 days dry-aged, served with peppercorn or Béarnaise sauce and truffle chips

John Stone Sirloin Steak 8oz/227g

Flavourful, mature, grass-fed, served with peppercorn or Béarnaise sauce and colcannon potato

John Stone Fillet Steak 7oz/198g

Succulent, prime centre cut, grass-fed, served with peppercorn or Béarnaise sauce and thick cut chips

Irish Monkfish and Prawn Curry

Keralan curry with aromatic rice, shaved coconut, coriander and sweet potato crisps

Keralan Plant-based Curry

Sweet potato with spinach, broccoli, tomato, coconut, coriander and aromatic rice

Grilled Sea Bass with Asian Salad

Pak choi, broccoli, chilli, lime and a ponzu and miso dressing

Asian Glazed Robatayaki Half Chicken

Spiced boneless chicken, hot and sour plum sauce, avocado and jalapeño with a fragrant herb salad

The Ivy Cheeseburger

Chargrilled grass-fed beef, toasted brioche roll, aged Dromona Irish Cheddar, mayonnaise, horseradish ketchup and thick cut chips

Blackened Cod Fillet

Soy-glazed cod loin, citrus-pickled fennel, wakame seaweed, sesame seeds, yuzu and herb sauce

Caviar and Champagne Spaghettini

Spaghettini pasta dressed in a Champagne and cream sauce finished with Imperial Caviar

Corn-fed Roast Chicken Pie

Golden, flaky puff pastry topped tender corn-fed chicken, slow-cooked with spinach in an aromatic rosemary rich, velvety cep mushroom cream sauce.

Gosford Venison Loin

Confit cabbage and pickled beetroot, creamed colcannon, St Tola goats cheese with Burren blackberry and thyme balsamic pearls

Crab and Kilkeel King Scallop Nero Linguine

Squid ink pasta with tomato, basil, parsley and chilli

Chargrilled Halloumi

Giant couscous, smoked aubergine, Padrón peppers, pomegranate, toasted almonds and Velvet Cloud labneh

Sprouting Broccoli

with lemon oil and sea salt

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Truffle and Parmesan Chips

Garden Peas

with broad beans and baby shoots

Thick Cut Chips

Colcannon

creamed potatoes black kale and butter

Aromatic Rice

with toasted coconut and coriander

Heirloom Tomato and Basil Salad

with sherry vinegar dressing