The Ivy Collection
Restaurant menus
Group Dining
Monday - Sunday 11:30am - Close
For the Table
Truffle Arancini Rice Balls
Salt-crusted Sourdough Bread
Zucchini Fritti
With lemon, chilli and mint yoghurt
Spicy Avocado Purée
With red pepper tapenade and spinach crispbread
Spiced Gordal Olives
With chilli, coriander and lemon
Rosemary Glazed Almonds
Starters
Buffalo Burrata with Pesto
Hand-pulled burrata with a red pepper tapenade, black olives, baby plum tomatoes, sourdough croutons, sherry vinaigrette and Thai basil
The Ivy Classic Crispy Duck Salad
Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce
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
Mains
Chicken Milanese with Truffle Sauce
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
Asparagus, Courgette and Broad Bean Linguine
Plant-based white wine sauce with toasted pine nuts and watercress, served with a rustic tomato sauce
Teriyaki Salmon with Tenderstem Broccoli
Roasted teriyaki-glazed salmon with red chilli, sesame seeds, citrus-pickled fennel, wakame seaweed and a yuzu mayonnaise
The Ivy Classic Shepherd’s Pie
Slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce
Oven-baked Sea Bream
Chimichurri brushed sea bream with gigantes beans simmered in a rich, rustic tomato sauce
Sides
Tomato and Coriander Salad
with sherry vinegar dressing
Mashed Potato
with extra virgin olive oil
Triple-cooked Chips
Garden Peas
with broad beans and baby shoots
Aromatic Rice
with toasted coconut and coriander
Desserts
The Ivy Chocolate Bombe
Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce
Classic Frozen Berries
Selected berries and redcurrants with frozen yoghurt and white chocolate sauce
Flambéed Crème Brulée
Flamed tableside with silky vanilla custard and a golden caramelised sugar crust
Selection of Cheeses
Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir with apple and apricot chutney and crackers
Black Bee Honey and White Chocolate Cheesecake
Mango sorbet, honeycomb and edible flower