The Ivy Collection
Restaurant menus

Truffle Arancini Rice Balls

Zucchini Fritti

With lemon, chilli and mint yoghurt

Rosemary Glazed Almonds

Spiced Gordal Olives

With chilli, coriander and lemon

Buffalo Mozzarella with Clementines

Pesto, crushed hazelnuts and crispbread

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

Whiskey Barrel Wood Smoked Salmon

Revealed at the table with chive cream cheese, salmon roe, lemon and dark rye bread

Roasted Queen Scallops

Creamed spinach, truffle and Parmesan emulsion, pine nut pangrattato, potato puffs, Greek cress

Twice-baked Cheese Soufflé

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

French Onion Soup

Gratinated cheese croutons and parsley

Truffled Chicken Milanese

Crumbed chicken breast with a fried hen's egg, truffle sauce, Parmesan and salad mâche

Traditional Fish and Chips

The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Scottish Smoked Haddock and Salmon Fishcake

Poached free-range hen's egg with a crushed pea and herb sauce

The Ivy Classic Shepherd’s Pie

Slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce

Massaman Duck Curry

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Soy-glazed Blackened Cod

Soy-glazed cod loin, citrus-pickled fennel, tenderstem broccoli, wakame seaweed, sesame seeds, yuzu and herb sauce

Pan-fried Sea Bass with Wild Mushroom Sauce

Foraged mushrooms in a cream sauce with spinach and samphire

Lobster Linguine

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Lentil and Aubergine Bake

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

Chicken Bourguignon

Smoked pancetta, chestnut mushrooms and pearl onions in a red wine sauce with green beans

Foraged Wild Mushroom and Truffle Linguine

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

Plant-based Vegan “Cheese Burger”

With pickles, red onion, mustard sauce and thick cut chips

The Ivy Burger

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and thick cut chips (Add West Country Cheddar £2.50. Add dry-cured bacon £2.95)

Minute Steak and Chips

Thinly-beaten steak with rich peppercorn sauce, crispy onions and triple cooked chips

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef served with a grain mustard sauce

Succulent Grilled Fillet Steak

Buttered spinach, truffle and Calvados cream sauce, served with triple cooked thick cut chips

Rib-eye on the Bone 12oz/340g

21 day Himalayan salt wall dry-aged, grass-fed served with a grain mustard sauce

Creamed spinach

with pangrattato, toasted pine nuts and grated Parmesan

Tenderstem Broccoli

with lemon oil and sea salt

Mashed Potato

with extra virgin olive oil

Thick Cut Chips

Garden Peas

with broad beans and baby shoots

Buttered Green Beans

with roasted almonds

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips