The Ivy
Menu with Prices in the UK

Smoked streaky bacon, Cumberland herbed sausage, fried eggs, black pudding, grilled field mushrooms, roasted tomatoes, and potato hash brown with artisan toast.

Severn & Wye smoked salmon with two poached Clarence Court hens' eggs on a toasted English muffin, finished with rich hollandaise sauce.

Thick-cut honey roast Wiltshire ham and two soft poached eggs on toasted English muffins draped in warm hollandaise sauce.

Crushed avocado with lime and coriander on toasted multi-seed sourdough, topped with poached free-range eggs and chilli flakes.

Grilled halloumi, avocado, poached eggs, field mushrooms, baked beans, roasted tomatoes, hash browns, and sourdough toast.

Severn & Wye cold-smoked oak salmon served alongside creamy scrambled Clarence Court eggs and buttered toasted brioche.

Fluffy golden buttermilk stack topped with fresh seasonal berries, Greek yoghurt, and pure Canadian maple syrup.

Vanilla-infused brioche soaked and golden griddled, served with cured streaky bacon and warm maple butter.

Traditionally oak-smoked whole kippers served with chopped parsley butter and thick toasted bloomer.

Rolled jumbo oats soaked in apple juice and almond milk with grated Granny Smith apples, pomegranate, and toasted almonds.

Toasted giant artisan crumpet topped with dill cream cheese, caperberries, and thick ribbon-cut smoked salmon.

Warm all-butter croissant, pain au chocolat, and Danish pastry served with Ivy preserves and cultured salted butter.

Crispy glazed duck leg strips tossed with juicy watermelon, ginger, mooli radish, coriander, toasted sesame seeds, and plum dressing.

Crispy golden risotto balls stuffed with molten aged parmesan and winter black truffle, served with truffle aioli dip.

Crispy fried tender squid rings and tentacles tossed in crushed Szechuan pepper, sea salt, spring onions, and spicy chilli mayonnaise.

Artisan sliced oak-smoked Scottish salmon with caperberries, shallots, lemon wedge, and dark rye soda bread.

Atlantic tiger prawns and tender baby prawns folded in spiced Marie Rose sauce with crisp baby gem lettuce, avocado, and melba toast.

Hand-cut dry-aged British beef fillet bound with shallots, cornichons, capers, Worcestershire sauce, and raw egg yolk with toasted brioche.

Light, fluffy twice-baked cheese soufflé drenched in rich double cream, aged Somerset Cheddar, and chive emulsion.

Creamy Campania buffalo mozzarella paired with multi-colored Isle of Wight tomatoes, basil pesto, and aged balsamic drizzle.

Thin ribbon courgette fritters lightly fried in delicate tempura batter with smoked sea salt and spicy roasted garlic aioli.

Pan-seared king scallops roasted in garlic, parsley, and white wine butter with crispy serrano ham crumb.

Seasonally rotating house-made vegetable velouté served with cultured butter and grilled sourdough.

Slow-braised British beef and lamb with red wine, rosemary, and diced mirepoix vegetables, blanketed under Montgomery Cheddar mashed potato.

Flaky Atlantic cod marinated in sweet soy and sake, wrapped in banana leaf and oven-roasted, served with yuzu citrus mayonnaise.

Prime chargrilled British beef patty, smoked bacon, melted Montgomery Cheddar, pickles, lettuce, and secret house sauce in a brioche bun with thick-cut chips.

Crisp panko-crusted flattened chicken breast topped with a Clarence Court fried egg, capers, anchovy butter, and rocket salad.

Fragrant coconut cream curry loaded with roasted sweet potato, baby spinach, and chickpeas, served with jasmine rice and warm roti flatbread.

Crispy pale ale battered haddock fillet served with chunky dripping-style chips, minted mushy peas, and homemade tartare sauce.

Whole wild Dover sole grilled on the bone, served with caper brown butter, fresh lemon, and dressed watercress.

28-day Himalayan salt wall dry-aged British beef sirloin cooked over charcoal, served with watercress and roasted vine tomato.

Well-marbled dry-aged British ribeye grilled over fire for deep caramelization and juicy tenderness, served with roast shallot.

Tender prime British center-cut beef fillet, lean and melt-in-the-mouth soft, served with herb butter.

Fresh egg linguine tossed with half a native poached lobster, sweet datterini tomatoes, chilli, garlic, and fresh basil bisque sauce.

Half boneless free-range chicken roasted under a heavy press with wild mushrooms, tarragon jus, and mashed potato.

Crispy-skinned Scottish salmon fillet served over tender baby leeks, crushed jersey potatoes, and chive beurre blanc.

Rigatoni pasta folded in a creamy black truffle sauce with sautéed forest mushrooms, aged parmesan, and crispy sage.

Triple-cooked British Maris Piper chunky chips with rosemary Cornish sea salt.

Crisp chunky chips tossed in aromatic white truffle oil and heavily showered with freshly grated 24-month Parmigiano-Reggiano.

Baby leaf spinach simmered in double cream with toasted garlic and freshly grated nutmeg.

Tenderstem broccoli spears with toasted almond flakes, lemon dressing, and extra virgin olive oil.

Isle of Wight sliced heirloom tomatoes with shallots, torn fresh basil, and aged Modena balsamic vinegar.

Sweet garden peas sautéed with baby gem lettuce, garden mint, and melted English butter.

Velvety smooth mashed potatoes whipped with rich butter and double cream.

Crispy slender courgette fries dusted with lemon salt and smoked paprika.

Melting chocolate sphere with vanilla bean ice cream and honeycomb center, melted tableside with hot salted caramel sauce.

Warm caramelized wafer-thin Bramley apple slices on crisp puff pastry, served with Calvados flambé and vanilla ice cream.

Rich Madagascan vanilla pod custard topped with a shatter-crisp caramelized sugar crust, served with lemon shortbread.

Fresh Kentish strawberries layered with strawberry and vanilla ice creams, whipped chantilly cream, and crisp meringue shards.

Spongy brioche soaked in golden dark rum syrup, served with whipped Chantilly cream and sweet poached pineapple.

Somerset Montgomery Cheddar, Colston Bassett Stilton, and Cornish Brie served with fruit chutney, grapes, and Peter's Yard sourdough crackers.

Four handmade dark chocolate ganache truffles dusted in rich cocoa powder with a liquid salted caramel center.

Courvoisier VSOP Cognac, brown sugar cube soaked in Angostura bitters, and topped with The Ivy Collection Champagne.

Ketel One vodka, freshly extracted hot espresso, Kahlua coffee liqueur, and rich salted caramel syrup shaken over ice.

Tanqueray No. TEN Gin, Absolut Elyx Vodka, and Lillet Blanc vermouth, garnished with a spiral of lemon zest.

Beefeater London Dry Gin, elderflower cordial, cloudy apple juice, topped with sparkling English prosecco and fresh cucumber ribbons.

White peach purée topped with chilled crisp prosecco in a fluted glass.

Spiced tomato juice blended with Worcestershire sauce, Tabasco, horseradish, celery salt, and a fresh celery stalk.

Freshly cold-pressed morning orange and pink grapefruit juice.

Crisp and refreshing craft Pilsner style British lager brewed exclusively for The Ivy Collection.