The Ivy Canary Wharf Menu

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

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

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

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

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

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

with pangrattato, toasted pine nuts and grated Parmesan

with lemon oil and sea salt

with extra virgin olive oil

with broad beans and baby shoots

With a tomato, shallot and olive dressing

with toasted coconut and coriander

with herb dressing, cheese and pine nuts

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

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

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

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

With red pepper tapenade and spinach crispbread

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

Miso wasabi mayonnaise, sriracha, coriander and lime

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

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

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

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

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

Chayote, sesame, white mooli and shredded Chinese leaf

Dill-pickled cucumber and granary toast

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

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

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

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

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

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

with sherry vinegar dressing

With Parmesan

With sprouting broccoli and a rustic tomato sauce

With triple-cooked chips

Linguine pasta with a rustic tomato bolognese, Parmesan and parsley

Lightly crumbed chicken fillet served with sprouting broccoli

Beef burger with tomato ketchup, mayonnaise and thick cut chips

Lightly battered fish fillets with mushy peas and triple-cooked chips

Creamed mashed potatoes and gravy

Vanilla ice cream, brownie, popping candy, candy floss and chocolate sauce

Casamigos Blanco, Beesou, Lime, Hot honey, Peach

Casamigos Blanco, Rhubarb, Madeleine, Pink Grapefruit

Casamigos Blanco, Elderflower, Champagne, Coconut flagrance

Casamigos Blanco, Bloody Tomato juice

Casamigos Blanco, Pineapple, Coca-Cola, Chantilly

Méditerranée, France (2025)

Côtes de Provence, France (2025)

Kent, England (2025)

Côtes de Provence, France

Côtes de Provence, France (2024)

Côtes de Provence, France (2023)

Tanqueray, strawberry, elderflower, garden mint & wild honey topped with the Ivy champagne

Served with whole milk

Served with whole milk

Sicilian lemonade or raspberry crush

pineapple, pear, mango, passion fruit, turmeric

apple, orange, banana, lemon, ginger, turmeric, black pepper, chicory inulin, calcium, vitamin D3

(with cow’s milk)

(with cow’s milk)

banana, apple, blueberry, strawberry, lime, raspberry, chicory inulin, calcium, vitamin D3

Santiago de Cuba 8 year old, coconut, pineapple, mango, matcha

Aperol, Fever-Tree Soda, Prosecco, orange

Fever-Tree Indian Tonic, ginger

Fever-Tree Mediterranean Tonic, grapefruit, rosemary

Fever-Tree Light Tonic, lime

Fever-Tree Light Tonic, lime

Pomelo & Elderflower Aperitif, Prosecco

St Germain, Fever-Tree Soda, mint, Prosecco

The perfect aperitif, the signature Bellini serve borrowe from our Harry’s Italian restaurants. Peach purée, Prosecco

Fever-Tree Indian Tonic, grapefruit

Tanqueray No. Ten, Campari, sloe & hawthorn, rhubarb bitters

Johnnie Walker Black Ruby, cherry, honey, lemon

Tanqueray, Pedro Ximénez, cream, vanilla, cinnamon

Don Julio Reposado, raspberry jam, ginger, lime, Fever-Tree Pink Grapefruit

Singleton 12 year old, Pineau des Charentes, peach, lemon, custard syrup

Casamigos Blanco, cucumber, rose syrup, lime Enjoy as classic margarita or spicy picante

Ketel One, toffee fudge liqueur, cold brew coffee, Kahlua, vanilla

Fever-Tree Indian Tonic, grapefruit

Fever-Tree Mediterranean Tonic, lemon, rosemary

Apple, orange, cranberry or pineapple

Germany, 0.5% abv, 330ml

Lyre’s Blood Orange, raspberry, rosehip, Fever-Tree Blood Orange Soda

Tanqueray 0%, rhubarb & rosehip, vanilla, raspberry, Fever-Tree Soda Water

Seedlip Grove 42, yuzu, hibiscus, citrus, Fever-Tree Pink Grapefruit Soda

Non-Alcoholic Aperitivo from Italy, Sparkling, refreshing and bittersweet

Tanqueray 0%, elderflower, mint topped with Wild Idol naturally alcohol free sparkling wine

Strawbery & rhubarb, Wild Idol naturally alcohol free sparkling wine

Germany, 0.5% abv, 330ml

Fever-Tree Indian Tonic, orange

Normandy, France, 5.2% abv, 330ml

England, 4% abv, 330ml

England, 4.2% abv

England, 4.5% abv, 379ml (Schooner)

Fever-Tree Elderflower Tonic, lemon, ginger

Fever-Tree Mediterranean Tonic, lemon, rosemary, olive

(with cow’s milk)

Indulge in freshly baked fruit scones with rich clotted cream and vibrant strawberry preserve, paired with a selection of aromatic teas, infusions, or coffees.

Freshly baked fruit scones, clotted cream and strawberry preserve. Includes a glass of Champagne and choice of teas, infusions or coffees

With Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

With Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

with broad beans and baby shoots

With a tomato, shallot and olive dressing

with herb dressing, cheese and pine nuts

with lemon oil and sea salt

with sherry vinegar dressing

Heirloom tomato, plant-based cream, pistachios, sherry dressing

Calamari, wasabi mayo, sriracha

Apple, orange, cranberry or pineapple

Scrambled egg, smoked streaky bacon, sausage and hash brown with toasted granary bread

Blackberries, raspberries and strawberries

Scrambled free-range hen’s eggs on toasted granary

Chia, goji, sunflower, maple and blueberry compote with red berries

With butter and maple syrup

Indulge in freshly baked fruit scones with rich clotted cream and vibrant strawberry preserve, paired with a selection of aromatic teas, infusions, or coffees.

Freshly baked fruit scones, clotted cream and strawberry preserve. Includes a glass of Champagne and choice of teas, infusions or coffees

Toasted muffin, poached free-range hen’s eggs and hollandaise sauce

Toasted muffin, free-range eggs and hollandaise sauce

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm and warm red berry sauce

On gluten free dark caraway toast with pomegranate, sesame, toasted seeds and coriander

Free-range hen’s eggs cooked to your preference, served with bacon and your choice of white or granary toast

With Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

With Yorkshire pudding, rosemary roast potatoes, red wine gravy and your choice of a side

Red pepper, crumbled Greek-style ‘cheese’, pine nuts and coriander

Citrus-pickled fennel, yuzu mayonnaise, sesame seeds and coriander cress

Pork shoulder and olives, with a celeriac and mustard rémoulade and crisp cornichons

Bang bang peanut sauce, sesame, coconut, lime and coriander

Triple-cooked chips, tartare sauce, lemon and watercress

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

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

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

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

Rum-soaked sponge with mango purée, Chantilly cream and lemon balm

White chocolate sauce and frozen yoghurt

Aged Cheddar cheese, served with crackers, apple and celery

Crisp pearls, vanilla ice cream and milk foam

With red pepper tapenade and spinach crispbread

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

Fresh seasonal fruits, paired with silky coconut “yoghurt” and sprinkled with chia seeds.

Raspberry sorbet with pistachio mousse and raspberry sauce

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Macerated strawberries, vanilla cream and baked meringue

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce

With pickles, red onion, mustard sauce and triple-cooked chips

Warm salad of pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Chayote, sesame, white mooli and shredded Chinese leaf

With chilli, coriander and lemon

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

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

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

Chayote, sesame, white mooli and shredded Chinese leaf

With lemon, chilli and mint yoghurt

Cornish Yarg, Stilton, Melusine goat’s cheese, Camembert Le Fin Terroir and Blackstone Vintage Cheddar with apple and apricot chutney and crackers

Toasted muffin, poached free-range hen’s eggs, hollandaise and triple-cooked chips

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

with herb dressing, cheese and pine nuts

with toasted coconut and coriander

With a tomato, shallot and olive dressing

with broad beans and baby shoots

with extra virgin olive oil

with lemon oil and sea salt

with pangrattato, toasted pine nuts and grated Parmesan

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

Toasted muffin, poached free-range hen’s eggs, hollandaise and triple-cooked chips

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

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

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

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

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

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

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

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

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

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

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

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

Toasted muffin, free-range hen’s eggs, hollandaise sauce and triple-cooked chips

Chargrilled, thinly-beaten steak, with fried free-range hen’s eggs and triple-cooked chips

with sherry vinegar dressing

Smoked streaky bacon, Cumberland herbed sausages, fried free-range hen’s eggs, potato rösti, black pudding, roast plum tomato, grilled flat mushroom and baked beans. Served with a choice of white or granary toast

Grilled halloumi and ripe avocado, poached free-range eggs with creamy hollandaise, crispy potato rösti, roasted flat mushrooms and plum tomatoes, fresh watercress, and baked beans, accompanied by your choice of white, granary, or gluten-free toast

A classic toasted muffin layered with delicate smoked salmon, perfectly poached eggs and creamy hollandaise sauce

Honey-baked ham, Cheddar cheese and spinach with grilled tomato

Scrambled free-range hen’s eggs and The Ivy 1917 Cure smoked salmon

Poached free-range hen’s egg, chive cream cheese and a watercress salad

Toasted crumpet topped with cream cheese, The Ivy 1917 Cure smoked salmon and herbs

Black pepper and lemon with dark rye bread or gluten free toast

Blueberry compote, flaked almonds, granola, mixed seeds and lemon balm

Whole kipper with parsley butter

Crushed pistachio, chia seeds, basil and maple syrup

On dark caraway toast with pomegranate, sesame, toasted seeds and coriander

Fresh cut seasonal fruit bowl

Cracked black pepper, lemon and dark rye bread

Chia, goji, sunflower, maple and blueberry compote with red berries

Toasted sourdough with rich salted butter and your choice of preserves, available on white or granary bread

With salted butter and selection of preserves

Mini pastries with butter and preserves

Heirloom tomato, plant-based cream, pistachios, sherry dressing

Calamari, wasabi mayo, sriracha