The Ivy Collection
Restaurant menus

Salt-crusted Sourdough Bread

Truffle Arancini Rice Balls

Zucchini Fritti

With lemon, chilli and mint yoghurt

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread

Tossed Asian Salad

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

Twice-baked Cheese Soufflé

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

Whipped Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

Roast Pumpkin and Butternut Squash Soup

Chestnut ricotta, pine nuts and sage

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 (vegan)

Bang Bang Aubergine with Tenderstem Broccoli

Roasted peanuts, sesame, red chilli, white mooli with miso and ponzu mayonnaise

Whipped Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

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

Baby Gem Lettuce

with herb dressing, cheese and pine nuts

Crème Brulée

Classic set vanilla custard with a caramelised sugar crust

Lemon Sorbet with Frozen Berries

Selected berries and redcurrants with lemon sorbet, red berry sauce

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes

Apple Tart Fine

Baked apple tart with vanilla ice cream and Calvados flambé (14 mins cooking time)

Rum Baba with Mango

Dark rum soaked sponge with Chantilly cream and toasted coconut

Selection of Fresh Fruits

Fruit plate with coconut “yoghurt” and 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 wholegrain crackers