Multiple Locations
New Year’s Eve, with Laurent-Perrier
AROUND THE WORLD IN GLASSES OF CHAMPAGNE: CELEBRATE THE NEW YEAR WITH A SPARKLING EXPERIENCE AT THE IVY COLLECTION
With toasts to celebrate the new year breaking around the world, the experience is not to be missed.
This 31st December, The Ivy Collection restaurants nationwide* will host an indulgent and immersive New Year’s Eve celebration with an exclusive two-course £87.50 set menu. Guests will be invited aboard The Ivy’s magical hot air balloon to celebrate New Year’s Eve with toasts around the world, culminating in an exciting new year countdown as midnight strikes.
For the final flight of 2025, The Ivy Collection will sweep guests into an atmosphere of wonder, adventure and the romance of hot-air ballooning. As midnight sweeps across the globe – from Dubai to Athens, Paris to London – guests will raise their glasses with every chime, in anticipation of the final countdown of the United Kingdom.
The evening is best enjoyed with flutes of Laurent-Perrier Champagne to perfectly complement a specially curated menu of exquisite dishes, each course thoughtfully curated to lift spirits and ignite conversation.
Alongside the effervescent celebration, guests will enjoy a decadent menu, fitting for seeing in the new year in style. Highlights include Caviar Prawn Cocktail with marinated avocado, Twice-baked Cheese Soufflé with a rich cream sauce, and Oak Smoked Beef Tartare with Parmesan and egg yolk.
Mains bring theatre and indulgence with Tableside Lobster Linguine tossed with vine tomatoes, garlic and chilli; Sea Bass with Laurent-Perrier Champagne and caviar velouté; and a Succulent Grilled Fillet Steak seared to perfection and laid on a bed of buttered spinach with a luxurious truffle and Calvados cream sauce.
Desserts feature The Ivy New Year Bombe with Champagne jelly, a Champagne Float of Sicilian lemon sorbet and Laurent-Perrier foam, and a decadent Tropical Rum Baba with mango and Chantilly cream.
With exquisite food and delicious drinks, The Ivy Collection promises an effervescent start to 2026.
CELEBRATE NEW YEAR'S EVE, WITH LAURENT-PERRIER
With toasts to celebrate the new year breaking around the world, the experience is not to be missed
The Ivy Collection opens 2026 with its New Year’s Day Brunch
Once the glittering New Year’s Eve festivities have died down, The Ivy Collection restaurants will be back to make sure guests begin the year in indulgent style with its three-course £35.95 New Year’s Day Brunch.
Comforting seasonal dishes include Pan-fried Sea Bass with saffron sauce and samphire, Chicken Milanese with truffle sauce and a fried hen’s egg, and a plant-based Recovery Curry with coconut yoghurt, sweet potato, and fragrant jasmine rice.
Desserts are equally restorative, from The Ivy Chocolate Bombe to winter berry Crème Brûlée and Colston Bassett Stilton with chutney and crackers.
Paired with celebratory cocktails and Laurent-Perrier Champagne, the menu is the perfect way to recover, reconnect, and start 2026 in style.
NEW YEAR'S EVE, BEST PAIRED WITH LAURENT-PERRIER
Raise a toast to New Year's Eve with Laurent-Perrier Champagne
See our menusLAURENT-PERRIER, A PERFECT NEW YEAR’S FIT
Perfectly complimenting a menu designed for celebration, Laurent Perrier La Cuvée will be just a cork-pop away throughout this year’s New Year’s Eve celebrations. The beautifully pale gold sparkling wine is made with a blend of Chardonnay, Pinot Noir and Meunier grapes and boasts fine bubbles which feed a persistent mousse.
On the nose hints of fresh citrus and white flowers abound while on the palate, the wine’s complexity is expressed in successive notes such as those of vine peach and white fruit. A perfect balance between freshness and delicacy with fruity flavours very present on the finish.
Established in Tours-sur-Marne in 1812, Laurent-Perrier is a family-owned and independent Champagne House that has always played a pioneering and innovative role in Champagne. Through its commitment to sustainable viticulture in the Champagne vineyards, and through each of its Cuvées, the House has built its success around 3 unique savoir-faire: blending reserve wines, maceration and non-dosage.