The Ivy Collection
Restaurant menus

Spiced Gordal Olives

With chilli, coriander and lemon

Truffle Arancini Rice Balls

Rosemary Glazed Almonds

Zucchini Fritti

With lemon, chilli and mint yoghurt

Tossed Asian Salad

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

Twice-baked Cheese Soufflé

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

Tamarind Beetroot and Endive Salad

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

French Onion Soup

Gratinated cheese croutons and parsley

Buffalo Mozzarella with Clementines

Pesto, crushed hazelnuts and crispbread

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 thick cut chips

Lentil and Aubergine Bake

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

Foraged Wild Mushroom and Truffle Linguine

Wild mushroom sauce with pine nuts, hand-picked rocket and truffle

Sweet Potato and Spinach Curry

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

Tenderstem Broccoli

with lemon oil and sea salt

Buttered Green Beans

with roasted almonds

Aromatic Rice

with toasted coconut and coriander

Thick Cut Chips

Garden Peas

with broad beans and baby shoots

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)

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes

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