The Ivy Collection
Restaurant menus

Rosemary Glazed Almonds

Zucchini Fritti

With lemon, chilli and mint yoghurt

Truffle Arancini Rice Balls

Spiced Gordal Olives

With chilli, coriander and lemon

Salt-crusted Sourdough Bread

Twice-baked Cheese Soufflé

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

Salt and pepper squid with wasabi mayonnaise

Pan-fried Sea Bass with Wild Mushroom Sauce

Foraged mushrooms in a cream sauce with spinach and samphire

Truffled Chicken Milanese

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

Sweet Potato and Spinach Curry

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

Thick Cut Chips

Buttered Green Beans

with roasted almonds

Tenderstem Broccoli

with lemon oil and sea salt

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips

Mashed Potato

with extra virgin olive oil

Garden Peas

with broad beans and baby shoots

The Ivy Chocolate Bombe

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

Rum Baba with Mango

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

Half Baked Cookie

With Honeycomb and Bourbon Vanilla Ice cream (15 mins bake time)