The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

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

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

Chicken Bourguignon

Tender chicken slow-cooked with smoky pancetta, chestnut mushrooms and sweet pearl onions in a rich, full-bodied red wine sauce, served with steamed green beans

Boxing Day Curry

Plant-based rendang curry, sweet potato, green beans, chilli, coconut yoghurt, choy sum, broccoli, toasted coconut, jasmine rice, coriander cress

Fillet of Beef 7oz/198g

Succulent, prime centre cut, grass-fed

Tenderstem Broccoli

with lemon oil and sea salt

Thick Cut Chips

Mashed Potato

with extra virgin olive oil

Aromatic Rice

with toasted coconut and coriander

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Garden Peas

with broad beans and baby shoots

Christmas 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

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

Colston Bassett Stilton

With chutney, grapes, celery and crackers

Frosted Frozen Berries

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce