The Ivy Oxford Brasserie
Restaurant menus

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with spinach and cress

The Ivy Classic Crispy Duck Salad

Crisp roasted duck atop a vibrant salad of juicy watermelon, toasted cashews, sesame seeds, ginger and hoisin sauce

Prawn Cocktail

Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce

Tamarind Beetroot and Endive Salad

A salad of beetroot and red chicory, layered with kohlrabi, cranberries and candied pecans, drizzled with smooth plant-based cream and zesty apple cider dressing

Oak-smoked Beef Tartare

Finely hand-cut beef, lightly seared and tossed in a sharp mustard dressing, crowned with a golden egg yolk, delicate shavings of Italian cheese, served with granary toast

Sea Bass and Caviar

Pan-seared with Laurent-Perrier Champagne and caviar velouté, buttered spinach

Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Truffle Chicken Milanese

Golden crumbed chicken breast, topped with a fried free-range hen’s egg and Parmesan, served with a rich truffle cream sauce and salad mâche

Lobster Linguine

Linguine tossed with succulent lobster, sweet vine-ripened cherry tomatoes, fragrant basil, roasted garlic and a hint of chilli, finished with extra virgin olive oil and fresh parsley

Aubergine, Pumpkin and Truffle Pie

Black rice, green lentils, roasted red pepper with a ras el hanout tomato sauce

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Thick Cut Chips

Buttered Green Beans

with roasted almonds

The Ivy New Year Bombe

Classic chocolate melting dome with vanilla ice cream, Laurent-Perrier Champagne jelly, honeycomb and hot caramel sauce

Celebration Crème Brûlée

Classic set vanilla custard with a winter berry compote and shortbread

Champagne Float

Sicilian lemon sorbet with Laurent-Perrier Champagne foam

Rum Baba with Mango

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

Selection of Cheeses

A curated selection of Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir, served with seasonal red onion and cranberry chutney and crisp crackers.