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

Garden Pea Soup

With whipped soft cheese, fine herbs and a baked cheese straw

Heirloom Tomato and Watermelon Salad

Plant-based cream cheese, pistachios, olives with a tomato and sherry dressing

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

Gochujang-glazed Aubergine Salad

With sesame, pickled radish, wonton, sticky rice, jalapeño and avocado dressing

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

Heirloom Tomatoes

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)

Strawberry and Chantilly Pavlova

Macerated strawberries, vanilla cream and baked meringue

Raspberry and Pistachio Coupe

Raspberry sorbet with pistachio mousse and raspberry sauce

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

Artisanal Cheeses

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