The Ivy Brasserie Belfast
Restaurant menus

Truffle Arancini

Fried Arborio rice balls with truffle cheese

Salt-crusted Sourdough Bread

With Glenilen Farm salted butter

Zucchini Fritti

Crispy courgette fries with lemon, chilli and mint yoghurt

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

The Ivy Classic Crispy Duck Salad

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

Prawn Cocktail

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

Duck Liver Parfait

Caramelised hazelnuts, Irish Black Butter and warm brioche

Chicken Milanese

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

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

Irish Monkfish and Prawn Curry

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

Blackened Cod Fillet

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

Keralan Plant-based Curry

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

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

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

Eggs Benedict with Hand-pulled Ham

Toasted Yellow Door Bakery muffin, free range poached Cavanagh hen's eggs, thick cut chips, hollandaise sauce and sesame

Eggs Royale with Walter Ewing’s Cured Smoked Salmon

Toasted Yellow Door Bakery muffin, free range poached Cavanagh hen's eggs, thick cut chips and hollandaise sauce

Buttermilk Pancakes

Strawberries, raspberries and blackberries with Greek yoghurt, lemon balm and warm strawberry sauce

Avocado Benedict

Toasted Yellow Door Bakery muffin, free range poached Cavanagh hen's eggs, thick cut chips, hollandaise sauce and sesame

Sprouting Broccoli

with lemon oil and sea salt

Thick Cut Chips

Garden Peas

with broad beans and baby shoots

Truffle and Parmesan Chips

Aromatic Rice

with toasted coconut and coriander

Colcannon

creamed potatoes black kale and butter

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Heirloom Tomato and Basil Salad

with sherry vinegar dressing