The Ivy St John’s Wood Menu

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

With red pepper tapenade and spinach crispbread

with lemon oil and sea salt

With a tomato, shallot and olive dressing

with toasted coconut and coriander

with broad beans and baby shoots

with sherry vinegar dressing

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)

Macerated strawberries, vanilla cream and baked meringue

Raspberry sorbet with pistachio mousse and raspberry sauce

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

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

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

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

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

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

Casamigos Blanco, cucumber, rose syrup, lime

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

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

Tanqueray, Pedro Ximénez, cream, vanilla, cinnamon

Johnnie Walker Black Ruby, cherry, honey, lemon

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

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

Aperol, Fever-Tree Soda, Prosecco, orange

St Germain, Fever-Tree Soda, mint, Prosecco

Pomelo & Elderflower Aperitif, Prosecco

Chayote, sesame, white mooli and shredded Chinese leaf

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

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

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

Fever-Tree Light Tonic, lime

Fever-Tree Light Tonic, lime

Fever-Tree Mediterranean Tonic, grapefruit, rosemary

Fever-Tree Indian Tonic, ginger

Fever-Tree Indian Tonic, grapefruit

Fever-Tree Indian Tonic, grapefruit

Fever-Tree Mediterranean Tonic, lemon, rosemary

Fever-Tree Indian Tonic, orange

Fever-Tree Mediterranean Tonic, lemon, rosemary, olive

Fever-Tree Elderflower Tonic, lemon, ginger

England, 4.5% abv, 379ml (Schooner)

England, 4.2% abv

England, 4% abv, 330ml

Normandy, France, 5.2% abv, 330ml

Germany, 0.5% abv, 330ml

Germany, 0.5% abv, 330ml

Strawbery & rhubarb, Wild Idol naturally alcohol free sparkling wine

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

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

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

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

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

Apple, orange, cranberry or pineapple

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

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

pineapple, pear, mango, passion fruit, turmeric

Sicilian lemonade or raspberry crush

Served with whole milk

Served with whole milk

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

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

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

Chayote, sesame, white mooli and shredded Chinese leaf

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

With red pepper tapenade and spinach crispbread

With chilli, coriander and lemon

With lemon, chilli and mint yoghurt

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

with sherry vinegar dressing

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

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

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

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

Layers of rhubarb, raspberry and vanilla ice cream, rippled with berry compote

With Honeycomb and Bourbon Vanilla Ice cream (15 mins bake time)

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

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

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

With a liquid caramel centre

Mango sorbet, honeycomb and edible flower

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 sherry vinegar dressing

(with cow’s milk)

(with cow’s milk)

(with cow’s milk)