The Ivy Asia Mayfair Menu

With red pepper tapenade and spinach crispbread

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

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

Light and airy cheese soufflé, twice-baked to perfection, finished in a rich, velvety cream sauce topped with succulent lobster, sun-ripened tomatoes and samphire

Pan-roasted scallops with creamed spinach, golden potato puffs, crunchy pine nut pangrattato, finished with a luxurious truffle and Parmesan emulsion

Seared and hand-cut beef with Parmesan, egg yolk and granary toast

Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime

Gratinated cheese croutons and parsley

Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce

Golden and crisp, fried in The Ivy 1917 batter with classic mushy peas, thick cut chips and a caper enriched tartare sauce

Golden, crisp fishcake blending succulent crab, smoked haddock and tender salmon, topped with a poached free-range hen’s egg on a bed of vibrant steamed spinach and finished with a rich, aromatic lobster bisque

A hearty shepherd’s pie with tender duck, lamb and beef, topped with golden mashed potato, lightly baked sage and orange zest, served with a tangy cranberry chutney and a rich, velvety red wine sauce

A rich curry sauce with hints of sweetness and spice, slow-braised duck, sweet potato, spinach, tomatoes, lemongrass and coconut milk, finished with chilli and fragrant rice

with pangrattato, toasted pine nuts and grated Parmesan

with extra virgin olive oil

in a cream glaze with chestnuts and cranberries

with lemon oil and sea salt

with broad beans and baby shoots

with toasted coconut and coriander

with roasted almonds

Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar

Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce

Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut

Chocolate Brownie Vanilla Ice Cream