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.

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime.

The Ivy Cure Severn and Wye Smoked Salmon

Cracked black pepper, fresh lemon and 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.

Garden Pea Soup

With whipped soft cheese, fine herbs and a baked cheese straw.

The Ivy Classic Crispy Duck Salad

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

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf.

Potted Shrimp with Seasoned Butter

Dill-pickled cucumber and granary toast.

Steak Tartare with Toast

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

Chicken Milanese with Truffle Sauce

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.

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

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise.

Queen Scallop and Prawn Linguine

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

Gochujang-glazed Aubergine Salad

With sesame, pickled radish, wonton, sticky rice, jalapeño and avocado dressing.

Sweet Potato and Spinach Curry

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

Moroccan-style Boneless Half Chicken

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

Korean-glazed Grilled Chicken Salad

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

Steak Tartare with Chips

Hand-cut sirloin steak served 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 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.

Triple-cooked Chips

Garden Peas

With broad beans and baby shoots.

Green Beans

With a tomato, shallot and olive dressing.

Aromatic Rice

With toasted coconut and coriander.

Truffle and Parmesan Chips

Baby Gem Lettuce

With herb dressing, cheese and pine nuts.

Heirloom Tomatoes

With sherry vinegar dressing.