The Ivy on the Square Menu

With lemon, chilli and mint yoghurt

With chilli, garlic and basil

Malt whisky and wholegrain mustard mayonnaise

Red Chicory, truffle vinaigrette, pickled herbs

Miso wasabi mayonnaise, sriracha, coriander and lime

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

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

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

Gratinated cheese croutons and parsley

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

Radicchio, red pepper pesto, toasted pine nuts and Greek cress

Yoghurt, mint and chilli dressing

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

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

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

Chayote, sesame, white mooli and shredded Chinese leaf

Dill-pickled cucumber and granary toast

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

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

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

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

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

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

Sticky rice, edamame beans, cucumber, wakame seaweed, chilli, mizuna and a ponzu dressing

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

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Artichoke, courgette, sun-blushed tomatoes, olives and capers in a roasted red pepper sauce with grated Italian cheese

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

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

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

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

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

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

Red Chicory, truffle vinaigrette, pickled herbs

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

With triple-cooked chips, crispy shallots and buttered spinach

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

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

Caesar dressing, sourdough croutons

with sherry vinegar dressing

With Parmesan

With sprouting broccoli, lemon and watercress

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. Add West Country Cheddar £1.95

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

Creamed mashed potatoes and gravy

Poached eggs on whipped yoghurt with chilli and lemon, served with toasted sourdough

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

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

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

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

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

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

Toasted muffin, free-range eggs and hollandaise sauce

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

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

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

Selected berries and redcurrants with lemon sorbet, red berry sauce

Selection of fruit sorbets (vegan)

Salted caramel sauce, dates, clotted cream and gold flakes

With Madagascan vanilla ice cream and Calvados flambé (14 mins bake time)

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

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

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

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

With Bourbon vanilla and shaken coffee

With a liquid caramel centre

We can prepare a special version of our famous chocolate bombe to suit the occasion, Anniversary, Congratulations or Graduations

Decadent, golden, chocolate sphere with vanilla ice cream, honeycomb and chocolate strands, finished with freeze-dried raspberries, shimmering gold flakes, and a pour of warm salted caramel sauce