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 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

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

Whipped Feta, Fig and Candied Pecan Salad

Red chicory, truffle vinaigrette, picked herbs

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

Bang Bang Aubergine with Tenderstem Broccoli

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

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

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

Refreshing lemon sorbet accompanied by frozen berries and redcurrants, drizzled with a tangy 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)

Vegan Sorbets

Selection of fruit sorbets (vegan)

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

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