The Ivy Collection
Restaurant menus

French Onion Soup

Gratinated cheese croutons and parsley

Duck Liver Parfait

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Robata Grilled Chicken Skewers

With bang bang peanut sauce, sesame, coconut, lime and coriander

Tamarind Beetroot and Endive Salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with an apple cider dressing

Salt and Pepper Calamari

Sesame and Gochujang glaze with an Asian slaw

Sweet Potato and Spinach Curry

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

The Ivy Classic Shepherd’s Pie

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

£4.95

Pan-fried Aegean Sea Bream

Shaved fennel, Granny Smith apples, chive and white wine velouté

Minute Steak with Peppercorn Sauce

Thinly-beaten steak with peppercorn sauce, onions, thick cut chips and watercress - £4.95 supplement

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

Scottish Smoked Haddock and Salmon Fishcake

Fried until crisp and golden, served with a poached free-range hen’s egg and a crushed pea and herb sauce

Flambéed Crème Brulée

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

£4.95

The Ivy Chocolate Bombe

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

£7.90

Frosted Frozen Berries

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

£4.95

Barber's Mature Cheddar

Aged cheddar cheese, served with rye crackers, apple and celery

£4.95

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes