The Ivy Asia Mayfair is a pan Asian restaurant at 8–10 North Audley Street in the heart of Mayfair. Its richly decorated interior combines a luminous green agate floor, antiques and abundant cherry blossom, creating a theatrical setting for lunch, afternoon tea, dinner and late evening drinks.
Sushi and sashimi open the menu with rolls, nigiri and delicately seasoned raw fish. Yellowtail, salmon, avocado and snow crab appear in combinations that balance richness, citrus, chilli and umami, while prawn toast, gyoza, bao buns, tempura and aromatic spring rolls encourage the table to share several smaller dishes.
Larger plates travel widely across Asia, from miso glazed black cod and salmon teriyaki to char siu pork belly, robata grilled chicken, wagyu beef and aromatic duck. Nasi goreng, noodles, curry, wok fried vegetables and miso aubergine give groups a broad choice across meat, seafood and plant based cooking.
Set menus and the dedicated vegetarian experience make it easy to explore a progression of dishes, while afternoon tea offers a different approach to the restaurant’s flavours. Cocktails, sake, wine and live weekend entertainment complete the atmosphere, with the Sakura Room providing a private setting for celebrations and events.
Address: 8–10 North Audley Street, Mayfair, London W1K 6ZD, United Kingdom
The Ivy Asia Mayfair Menu
For the Table
Spicy Avocado Purée
With red pepper tapenade and spinach crispbread
Truffle Arancini Rice Balls
Salt-crusted Sourdough Bread
Zucchini Fritti
With lemon, chilli and mint yoghurt
Spiced Gordal Olives
With chilli, coriander and lemon
Rosemary Glazed Almonds
Starters
The Ivy Classic Crispy Duck Salad
Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce
Lobster and Cheese Soufflé
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
Truffle Scallops
Pan-roasted scallops with creamed spinach, golden potato puffs, crunchy pine nut pangrattato, finished with a luxurious truffle and Parmesan emulsion
Oak-smoked Beef Tartare
Seared and hand-cut beef with Parmesan, egg yolk and granary toast
Crispy Salt and Pepper Squid
Lightly fried squid, tossed in salt and pepper seasoning, paired with a miso wasabi mayonnaise, finished with fresh coriander and lime
French Onion Soup
Gratinated cheese croutons and parsley
Prawn Cocktail
Juicy, tender prawns served on a bed of lightly marinated avocado, drizzled with a classic, tangy Marie Rose sauce
Mains
Traditional Fish and Chips
Golden and crisp, fried in The Ivy 1917 batter with classic mushy peas, thick cut chips and a caper enriched tartare sauce
Crab, Smoked Haddock and Salmon Fishcake
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
Duck, Lamb and Beef Shepherd’s Pie
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
Massaman Duck Curry
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
Sides
Creamed spinach
with pangrattato, toasted pine nuts and grated Parmesan
Mashed Potato
with extra virgin olive oil
Brussels Sprouts
in a cream glaze with chestnuts and cranberries
Tenderstem Broccoli
with lemon oil and sea salt
Garden Peas
with broad beans and baby shoots
Aromatic Rice
with toasted coconut and coriander
Pigs in Blankets
Truffle and Parmesan Chips
Buttered Green Beans
with roasted almonds
Thick Cut Chips
Desserts
Warm Almond Mince Pies
Flaky almond mince pies, accompanied by brandy cream, candied orange and a dusting of pine sugar
Frosted Frozen Berries
Chilled winter berries and redcurrants, served with creamy frozen yoghurt and a delicate pour of white chocolate sauce
Rum Baba with Mango
Moist rum-soaked sponge, complemented by Chantilly cream, tropical mango and toasted coconut
Sharing Menu Option A
Flamed & Steamed Edamame
Matcha Salt & Spicy Dip
Yellowtail Sashimi
Fresh Truffle Salad
Grilled Salmon Fillet Teriyaki
Pickled Daikon Cucumber Sesame & Spring Onion
Robatayaki Half Chicken
Peanuts Sesame Chilli & Coriander
Steamed rice | chilli noodles | wok fried greens ginger & chilli
Doughnuts
Warm Passion Fruit & Coconut Doughnuts Yoghurt Dipping Sauce
Sharing Menu Option B
Flamed & Steamed Edamame
Matcha Salt & Spicy Dip
Yellowtail Sashimi
Fresh Truffle Salad
Salt & Pepper Beef Fillet
Lime
Duck Massaman Curry
Cashew Nuts
Black Cod
Miso
Steamed rice | chilli noodles | wok fried greens ginger & chilli
Sharing Menu Option C
Flamed & Steamed Edamame
Matcha Salt & Spicy Dip
Ivy Asia Black Shell
Seared Wagyu Beef
Lychee
Fragrant Herbs
Steamed rice | chilli noodles | wok fried greens ginger & chilli
Doughnuts
Warm Passion Fruit & Coconut Doughnuts
Sharing Menu Option A VG
Flamed & Steamed Edamame
Matcha Salt & Spicy Dip VG
Avocado
Cucumber & Asparagus Maki Rolls
Red Chilli
Choi Sum & Toasted Sesame VG
Clay Pot Chickpea & Green Pepper Curry
Choi Sum
Coconut & Curry Leaf VG
Steamed rice | chilli noodles | wok fried greens ginger & chilli
Doughnuts
Warm Passion Fruit & Coconut Doughnuts
Samurai
Dark Chocolate Mousse
Chocolate Brownie Vanilla Ice Cream