The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

The Ivy Classic Crispy Duck Salad

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

Roasted Queen Scallops

Creamed spinach, truffle and Parmesan emulsion, pine nut pangrattato, potato puffs, Greek cress

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

Duck Liver Parfait

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Whipped Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

Steak Tartare with Toast

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

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

Roast Pumpkin and Butternut Squash Soup

Chestnut ricotta, pine nuts and sage

The Ivy 1917 Cured Smoked Salmon

Delicately smoked salmon, cured with salt and brown sugar, served with cracked black pepper, fresh lemon and slices of dark rye bread

Crispy Tempura Nobashi Prawns

Yuzu-pickled cucumber with wakame seaweed, sesame and kimchi sauce

Crisp Sea Bass Fillet with Wild Mushroom Velouté

Delicately pan-seared sea bass, served with a silky cream sauce of foraged wild mushrooms, fresh spinach and hand-picked samphire

Plant-based Gourmet Burger

Vegan patty layered with a cheddar-style vegan cheese, tangy pickles, crisp red onion and a bold mustard ketchup, served with golden thick cut chips

Confit Guinea Fowl Leg Cassoulet

Slow-cooked guinea fowl leg with a tender butter bean and duck sausage cassoulet, gently simmered in a rustic tomato sauce enriched with capers, olives and sweet red peppers

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

Traditional Fish and Chips

Golden and crisp, fried in The Ivy 1917 batter with classic mushy peas, thick cut chips and a caper enriched tartare sauce

The Ivy Classic Shepherd’s Pie

Slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce

Scottish Smoked Haddock and Salmon Fishcake

Poached free-range hen’s egg with a crushed pea and herb sauce

Steak Tartare with Chips

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

Massaman Duck Curry

A rich curry sauce with hints of sweetness and spice, slow-braised duck, sweet potato, spinach, tomatoes, lemongrass and coconut milk, finished with chilli and fragrant rice

Soy-glazed Blackened Cod

Tender cod loin, in an umami rich soy glaze, with citrus-pickled fennel, wakame seaweed, toasted sesame and a sharp yuzu herb dressing

Pan-roasted Fillet of Salmon

Pink peppercorn hollandaise sauce, tenderstem broccoli, lemon and watercress

Queen Scallop and Prawn Linguine

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

Bang Bang Aubergine with Tenderstem Broccoli

Roasted peanuts, sesame, red chilli, white mooli with miso and ponzu mayonnaise

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

The Ivy Burger

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and thick cut chips (Add West Country Cheddar £2.95. Add dry-cured bacon £2.95)

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef

Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Rib-eye on the Bone 12oz/340g

21-day Himalayan salt wall dry-aged, grass-fed

Béarnaise

Hollandaise

Red Wine

Peppercorn

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

Thick Cut Chips

Garden Peas

with broad beans and baby shoots

Buttered Green Beans

with roasted almonds

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips