The Ivy Collection
Restaurant menus

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

Duck Liver Parfait

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

French Onion Soup

Gratinated cheese croutons and parsley

Whiskey Barrel Wood Smoked Salmon

Chive cream cheese, salmon roe, lemon and dark rye bread

Truffled Chicken Milanese

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

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef served with a grain mustard sauce

Lentil and Aubergine Bake

Mixed grains, roasted pumpkin purée, red pepper drops, watercress and a spiced tomato sauce

Soy-glazed Blackened Cod

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

The Ivy Classic Shepherd’s Pie

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

Massaman Duck Curry

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

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

Aromatic Rice

with toasted coconut and coriander

The Ivy Chocolate Bombe

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

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Rum Baba with Mango

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

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce