The Ivy Oxford Brasserie
Restaurant menus

Spiced Pumpkin Espresso Martini

Ketel One, Kahlua, spiced pumpkin syrup, espresso, squirty cream

£14.50

Crispy Salt and Pepper Squid

Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime

Duck Liver Parfait

Caramelised hazelnuts, red onion and cranberry chutney with toasted brioche

Roast Pumpkin and Butternut Squash Soup

Chestnut ricotta, pine nuts and sage

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Moroccan-style Boneless Half Chicken

Toasted almonds, ras el hanout tomato sauce with aubergine, olives and golden raisins

Minute Steak with Peppercorn Sauce

Thinly-beaten steak with peppercorn sauce, onions, thick cut chips and watercress - £4.95 supplement

Queen Scallop and Prawn Linguine

Capers, samphire, red chilli in a rich lobster cream sauce with coriander and lemon zest

The Ivy Chocolate Bombe

Signature melting bombe filled with vanilla ice cream and honeycomb, melted at the table with rich, warm caramel sauce

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes

Rum Baba with Mango

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