The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Salt-crusted Sourdough Bread

French Onion Soup

Gratinated cheese croutons and parsley

Buffalo Mozzarella with Clementines

Creamy buffalo mozzarella with clementines, drizzled with a vibrant aromatic pesto, lightly toasted hazelnuts, served alongside delicate crispbread

Tossed Asian Salad

Warm pak choi and broccoli with sweet watermelon, crunchy cashews, sesame and fresh coriander, finished with a flavourful hoisin dressing

Tamarind Beetroot and Endive Salad

A salad of beetroot and red chicory, layered with kohlrabi, cranberries and candied pecans, drizzled with smooth plant-based cream and zesty apple cider dressing

Tossed Asian Salad

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

Plant-based Gourmet Burger

Vegan patty layered with a cheddar-style vegan cheese, tangy pickles, crisp red onion and a bold mustard ketchup, served with golden thick cut chips

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

Lentil and Aubergine Bake

Tender aubergine and lentils with gently spiced mixed grains, finished with smooth pumpkin purée, roasted red pepper, crisp watercress and a rich spiced tomato sauce

Thai Sweet Potato and Spinach Curry

Sweet potato and spinach, tenderstem broccoli, tomatoes, lemongrass in a warm rich coconut curry, finished with chilli and served with aromatic rice

Garden Peas

with broad beans and baby shoots

Tenderstem Broccoli

with lemon oil and sea salt

Brussels Sprouts

in a cream glaze with chestnuts and cranberries

Thick Cut Chips

Aromatic Rice

with toasted coconut and coriander

Buttered Green Beans

with roasted almonds

Christmas Crème Brûlée

Silky vanilla custard with a golden caramelised sugar crust, paired with a spiced winter berry and cinnamon compote, served alongside buttery shortbread

Lemon Sorbet with Frozen Berries

Refreshing lemon sorbet accompanied by frozen berries and redcurrants, drizzled with a tangy red berry sauce

Classic Christmas Pudding

Rich Christmas pudding, delicately flambéed in brandy and accompanied by almonds, redcurrants and vanilla cream

Rum Baba with Mango

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

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Selection of Fresh Fruits

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

The Ivy Chocolate Bombe

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

Selection of Cheeses

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

Warm Almond Mince Pies

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

£5.95

Vegan Sorbets

Selection of fruit sorbets (vegan)