The Ivy Brasserie Belfast
Restaurant menus

Irish Stout and Onion Soup

Irish wheaten soda bread crouton with gratinated Dromona cheddar

Prawn Cocktail

Classic prawn cocktail with baby gem, avocado,cherry tomatoes andMarie Rose sauce

Tamarind, Beetroot, Endive Salad and Candied Pecan

Red chicory, plant-based cream, kohlrabi, cranberries with an apple cider dressing

Lobster and Cheese Soufflé

Twice-baked in a cream sauce with lobster, tomato and samphire

Duck Liver Parfait

Caramelised hazelnuts, Irish Black Butter and warm brioche

Roast Turkey Ballotine

Apricot and pork stuffing, thyme roasted potatoes, sausages wrapped in bacon,
Brussels sprouts with chestnuts, carrots, parsnips and turkey gravy

Lentil and Aubergine Bake

Mixed grains, roasted pumpkin purée, red pepper drops, watercress and a spiced tomato sauce

Pan-fried Sea Bass with White Wine Velouté Sauce

Brown shrimp, creamed mash potoato, chimichurri and samphire

Duck, Lamb and Beef Shepherd's Pie

Cranberry chutney, sage, orange zest and red wine sauce

John Stone Sirloin Steak 8oz/227g

Flavourful, mature, grass-fed, served with peppercorn or Béarnaise sauce and creamed champ potatoes

Garden Peas

with broad beans and baby shoots

Sprouting Broccoli

with lemon oil and sea salt

Brussels sprouts with chestnuts and cranberries

Thick Cut Chips

Pigs in Blankets

The Ivy Santa

Vanilla parfait, milk mousse and white chocolate blondie

Christmas Crème Brûlée

Bushmills whiskey vanilla custard with a caramelised sugar crust, winter berry compote and butter shortbread

Christmas Pudding

Flambéed Christmas pudding with almonds, redcurrants and vanilla cream

The Ivy Chocolate Bombe

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

Kearney Blue from Castlereagh Hills

Served with Ballylisk oat crackers, apple and celery

Warm Mince Pies

with brandy cream, candied orange and pine sugar