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

Buffalo Mozzarella with Clementines

Pesto, crushed hazelnuts and crispbread

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

Duck Liver Parfait

Caramelised hazelnuts, red onion and cranberry chutney with toasted brioche

Whiskey Barrel Wood Smoked Salmon

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

Roasted Queen Scallops

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

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

French Onion Soup

Gratinated cheese croutons and parsley

Oak-smoked Beef Tartare

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

Prawn Cocktail

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

Eggs Benedict with Pulled Ham

Toasted muffin, poached free-range hen's eggs, hollandaise and thick cut chips

Eggs Royale with The Ivy Cure Smoked Salmon

Toasted muffin, poached free-range hen's eggs, hollandaise and thick cut chips

Maple-glazed Buttermilk Pancakes

Light and airy buttermilk pancakes with a sweet maple glaze, complemented by smoky bacon and vibrant blueberries

Truffled Chicken Milanese

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

Traditional Fish and Chips

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

Scottish Smoked Haddock and Salmon Fishcake

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

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

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

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

Sweet Potato and Spinach Curry

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

Chicken Bourguignon

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

The Ivy Truffle Burger

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

Roast Beef

with Yorkshire puddings, rosemary roast potatoes, green beans with almonds, carrot and swede mash, finished with red wine gravy

Herb-stuffed Turkey Ballotine

served alongside golden Yorkshire puddings, rosemary-roasted potatoes, tender green beans with toasted almonds and creamy carrot and swede mash, finished with a rich, aromatic red wine gravy

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Pigs in Blankets

Truffle and Parmesan Chips

Garden Peas

with broad beans and baby shoots

Mashed Potato

with extra virgin olive oil

Tenderstem Broccoli

with lemon oil and sea salt

Buttered Green Beans

with roasted almonds

Thick Cut Chips

Aromatic Rice

with toasted coconut and coriander

Brussels Sprouts

in a cream glaze with chestnuts and cranberries