Truffle Arancini Rice Balls

Salt-crusted Sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt.

Rosemary Glazed Almonds

Spiced Gordal Olives

With chilli, coriander and lemon.

Spicy Avocado Purée

With red pepper tapenade and spinach crispbread.

Heirloom Tomato and Watermelon Salad

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

• vegan

Salt and Pepper Squid

Miso wasabi mayo, sriracha, coriander and lime.

The Ivy Cure Severn and Wye Smoked Salmon

Served with cracked black pepper, fresh lemon and slices of dark rye bread.

Roasted Queen Scallops

Crisp potato rösti, truffled crushed peas, spinach and light Parmesan emulsion.

Twice-baked Cheese Soufflé

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

• vegetarian

Garden Pea Soup

Whipped soft cheese, fine herbs and baked cheese straw.

• vegetarian

The Ivy Classic Crispy Duck Salad

Roasted cashew nuts, sesame, watermelon, ginger and hoisin.

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf.

• vegan

Potted Shrimp with Seasoned Butter

Dill-pickled cucumber and granary toast.

Steak Tartare with Toast

Hand-cut sirloin with shallots, cornichons, capers, mustard, parsley and egg yolk.

Chicken Milanese with Truffle Sauce

Crumbed chicken breast with 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 crushed pea and herb sauce.

The Ivy Classic Shepherd's Pie

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

Monkfish and Prawn Keralan Curry

Harissa-marinated monkfish, red fish and prawns with sweet potato, spinach, tomatoes, coconut and aromatic rice.

Teriyaki Salmon with Tenderstem Broccoli

Red chilli, sesame seeds, citrus-pickled fennel and yuzu mayo.

Queen Scallop and Prawn Linguine

Capers, samphire, red chilli in rich lobster cream sauce with coriander and lemon zest.

Gochujang-glazed Aubergine Salad

Sesame, pickled radish, wonton, sticky rice, jalapeño and avocado dressing.

• vegan

Sweet Potato and Spinach Curry

Fragrant Keralan sauce with tenderstem broccoli, tomato, coconut, lemongrass, coriander and aromatic rice.

• vegan

Moroccan-style Boneless Half Chicken

Toasted almonds, ras el hanout tomato sauce with aubergine, olives and golden raisins.

Korean-glazed Grilled Chicken Salad

Sesame, crushed avocado, edamame, sticky rice, pickled mooli, miso and ponzu dressing.

Steak Tartare with Chips

Hand-cut sirloin with shallots, cornichons, capers, mustard, parsley and egg yolk.

Chopped Chicken and Avocado Salad

Bacon, beetroot, mango, cucumber, tomato, gem, herb vinaigrette.

The Ivy Burger

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and triple-cooked chips.

Roasted Lamb Rump

Crushed peas, broad beans, sun-blushed tomatoes, pine nuts, pesto and red wine sauce.

Sirloin Steak 8oz/227g

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

Centre-cut Fillet Steak 6oz

Matchstick potatoes, creamed spinach, truffle hollandaise sauce and triple-cooked chips.

Rib-eye on the Bone 12oz/340g

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

Béarnaise Sauce

Hollandaise Sauce

Red Wine Sauce

Peppercorn Sauce

Truffle Hollandaise Sauce

Creamed Spinach

With pangrattato, toasted pine nuts and grated Parmesan.

• vegetarian

Tenderstem Broccoli

With lemon oil and sea salt.

• vegan

Mashed Potato

With extra virgin olive oil.

• vegan

Triple-cooked Chips

• vegan

Garden Peas

With broad beans and baby shoots.

• vegan

Green Beans

Tomato, shallot and olive dressing.

• vegan

Aromatic Rice

With toasted coconut and coriander.

• vegan

Truffle and Parmesan Chips

• vegetarian

Baby Gem Lettuce

With herb dressing, cheese and pine nuts.

• vegetarian

Heirloom Tomatoes

With sherry vinegar dressing.

• vegan