The Ivy Collection
Restaurant menus

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Truffle Arancini Rice Balls

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spiced Gordal Olives

With chilli, coriander and lemon

Rosemary Glazed Almonds

Lobster and Cheese Soufflé

Light and airy cheese soufflé, twice-baked to perfection, finished in a rich, velvety cream sauce topped with succulent lobster, sun-ripened tomatoes and samphire

Truffle Scallops

Pan-roasted scallops with creamed spinach, golden potato puffs, crunchy pine nut pangrattato, finished with a luxurious truffle and Parmesan emulsion

Oak-smoked Beef Tartare

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

French Onion Soup

Gratinated cheese croutons and parsley

Prawn Cocktail

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

Duck Liver Parfait

Caramelised hazelnuts, red onion and cranberry chutney with toasted brioche

Buffalo Mozzarella with Clementines

Pesto, crushed hazelnuts and crispbread

Whiskey Barrel Wood Smoked Salmon

Revealed at the table with chive cream cheese, salmon roe, lemon and dark rye bread

Traditional Fish and Chips

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

Crab, Smoked Haddock and Salmon Fishcake

Golden, crisp fishcake blending succulent crab, smoked haddock and tender salmon, topped with a poached free-range hen’s egg on a bed of vibrant steamed spinach and finished with a rich, aromatic lobster bisque

Truffled Chicken Milanese

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

Foraged Wild Mushroom and Truffle Linguine

Linguine in a rich, earthy, wild mushroom sauce, with toasted pine nuts and hand-picked peppery rocket, finished with grated fresh black truffle and gold flakes

Soy-glazed Blackened Cod

Soy-glazed cod loin, citrus-pickled fennel, tenderstem broccoli, wakame seaweed, sesame seeds, yuzu and herb sauce

Lobster Linguine

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

Chicken Bourguignon

Smoked pancetta, chestnut mushrooms and pearl onions in a red wine sauce with green beans

Sweet Potato and Spinach Curry

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

Duck, Lamb and Beef Shepherd’s Pie

A hearty shepherd’s pie with tender duck, lamb and beef, topped with golden mashed potato, lightly baked sage and orange zest, served with a tangy cranberry chutney and a rich, velvety red wine sauce

Massaman Duck Curry

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

The Ivy Truffle Burger

Premium beef burger in a golden toasted brioche bun, with luxurious truffle mayonnaise, served with crispy thick cut chips

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef

Rib-eye on the Bone 12oz/340g

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

Succulent Grilled Fillet Steak

Buttered spinach, truffle and Calvados cream sauce, served with triple cooked thick cut chips

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Mashed Potato

with extra virgin olive oil

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Tenderstem Broccoli

with lemon oil and sea salt

Garden Peas

with broad beans and baby shoots

Aromatic Rice

with toasted coconut and coriander

Pigs in Blankets

Truffle and Parmesan Chips

Buttered Green Beans

with roasted almonds

Thick Cut Chips

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

The Ivy Santa

Santa is at The Ivy! Enjoy this iconic dessert of vanilla parfait, creamy milk chocolate mousse, and a rich, white chocolate blondie - a luxurious festive treat

Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

The Ivy Chocolate Bombe

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

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

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.