The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

Salt-crusted sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Rosemary Glazed Almonds

Spiced Gordal Olives

With chilli, garlic and basil

Add a 10g tin of Imperial Caviar to any dish

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

The Ivy Cure Severn and Wye Smoked Salmon

Served with cracked black pepper, fresh lemon and slices of dark rye bread

Gratinated Scallop and Prawns

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Burrata with Slow-Roasted Beetroot

Crushed pistachios, micro herb salad with a sherry and tomato dressing

Prawn and Avocado Cocktail

Spiced tomato dressing, crispy wonton, lettuce with Marie Rose.

Steak Tartare with Toast

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

Chicken Milanese with Truffle Sauce

Crumbed chicken breast with a fried hen's egg, truffle sauce and Parmesan

Traditional Fish and Chips

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

Crab, Smoked Haddock and Salmon Fishcake

Poached free-range hen’s egg, steamed spinach, finished with a rich lobster bisque

Festive Shepherd's Pie

Duck, turkey, lamb and beef topped with Cheddar mashed potato, cranberry chutney and a red wine sauce

Teriyaki Salmon with Tenderstem Broccoli

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise

Lobster Linguine

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Sweet Potato and Spinach Curry

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Massaman Duck Curry

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Steak Tartare with Chips

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

The Ivy Truffle Burger

Toasted brioche bun with truffle mayonnaise and triple-cooked chips.

Roasted Boneless Half Chicken

Foraged mushroom and leek cream sauce with a chestnut and cranberry crumb

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef served with a grain mustard sauce

Rib-eye on the Bone 12oz/340g

21 day Himalayan salt wall dry-aged, grass-fed served with a grain mustard sauce

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Tenderstem Broccoli

with lemon oil and sea salt

Mashed Potato

with extra virgin olive oil

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Green Beans

With a tomato, shallot and olive dressing

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips

Brussels Sprouts

In a cream sauce with chestnuts and cranberries

Pigs in Blankets

Chipolatas wrapped in smoked bacon