The Ivy Collection
Restaurant menus

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Spiced Gordal Olives

With chilli, coriander and lemon

Truffle Arancini Rice Balls

Rosemary Glazed Almonds

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Twice-baked Cheese Soufflé

Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

French Onion Soup

Gratinated cheese croutons and parsley

Buffalo Burrata with Pesto

Hand-pulled burrata with a red pepper tapenade, black olives, baby plum tomatoes, sourdough croutons, sherry vinaigrette and Thai basil

Tossed Asian Salad

Warm salad of pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Plant-based Vegan “Cheese Burger”

With pickles, red onion, mustard sauce and triple-cooked chips

Asparagus, Courgette and Broad Bean Linguine

Plant-based white wine sauce with toasted pine nuts and watercress, served with a rustic tomato sauce

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Sweet Potato and Spinach Curry

Fragrant Keralan sauce with tenderstem broccoli, tomato, coconut, lemongrass, coriander and aromatic rice

Tenderstem Broccoli

with lemon oil and sea salt

Green Beans

With a tomato, shallot and olive dressing

Aromatic Rice

with toasted coconut and coriander

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Tomato and Coriander Salad

with sherry vinegar dressing

Flambéed Crème Brulée

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

Lemon Sorbet with Frozen Berries

Selected berries and redcurrants with lemon sorbet, red berry sauce

Sorbets

Selection of fruit sorbets (vegan)

Rhubarb and Raspberry Knickerbocker Glory

Layers of rhubarb, raspberry and vanilla ice cream, rippled with berry compote

Black Bee Honey and White Chocolate Cheesecake

Mango sorbet, honeycomb and edible flower

Rum Baba with Mango

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

Selection of Fresh Fruits

Fresh seasonal fruits, paired with silky coconut “yoghurt” and sprinkled with chia seeds.

The Ivy Chocolate Bombe

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

Selection of Cheeses

Cornish Yarg, Stilton, Melusine goat’s cheese and Camembert Le Fin Terroir with apple and apricot chutney and crackers