The Ivy Asia
Menu with Prices in the UK

Crispy rock shrimp tempura bites tossed in spicy tobanjan chili mayonnaise, fresh chives, and fresh lime wedges.

Thinly sliced seared Wagyu sirloin dressed in black truffle ponzu, pickled mooli, spring onion, and crispy garlic chips.

Paper-thin Japanese yellowtail (hamachi) slices dressed with white truffle oil, mandarin ponzu, red chilli, and micro coriander.

Crispy pastry rolls filled with slow-cooked aromatic shredded duck, scallions, and water chestnuts, served with five-spice plum dipping sauce.

Four translucent steamed dim sum dumplings filled with whole tiger prawns and bamboo shoots, served with light soy dip.

Steamed open prawn dumplings drizzled with roasted peanut chilli oil, sweet dark soy, and toasted sesame seeds.

Tender squid rings lightly dusted in five-spice sea salt flour, flash-fried with fresh red chillies, spring onions, and lime dip.

Thick sourdough triangles topped with fresh minced prawn paste and white sesame seeds, fried golden and served with sweet chilli jam.

Golden-crusted silken tofu tossed in sweet mirin soy glaze, shaved red radish, and toasted sesame.

Tempura tiger prawn, ripe Hass avocado, yuzu tobiko, cucumber, spicy sriracha mayonnaise, and teriyaki glaze inside out roll (8 pieces).

Fresh hand-picked Alaskan snow crab meat, ripe avocado, cucumber, and golden yuzu flying fish roe inside out roll (8 pieces).

Chopped sashimi-grade yellowfin tuna tossed in fiery tobanjan chilli oil, spring onion, shiso leaf, and sesame seeds (8 pieces).

Scottish Atlantic salmon, sliced ripe avocado, Kewpie mayonnaise, and toasted white sesame seeds (8 pieces).

Crispy asparagus and avocado roll draped with seared Wagyu beef slices, black truffle paste, and micro herbs (8 pieces).

Crisp cucumber, ripe Hass avocado, shiso leaf, and toasted sesame rolled in nori seaweed (8 pieces).

Thick hand-cut slices of prime Scottish salmon served on crushed ice with freshly grated wasabi and pickled ginger.

Hand-cut ruby red yellowfin tuna sashimi served chilled with wasabi and shiso leaf garnish.

Buttery Japanese yellowtail kingfish slices served fresh on crushed ice.

Chef's sharing selection: salmon sashimi, yellowtail nigiri, spicy tuna maki, and prawn tempura dragon rolls presented on an illuminated ice tier.

28-day aged Black Angus sirloin steak grilled over Japanese binchotan charcoal, glazed with sweet yakiniku barbecue sauce.

Prime dry-aged ribeye steak seared over the robata grill, finished with black truffle teriyaki glaze and charred scallions.

Grade A4 Japanese Wagyu sirloin grilled to tender perfection, served with fresh wasabi salsa and dark sweet soy.

Slow-roasted British pork belly glazed with Cantonese char siu five-spice honey, served with pickled daikon and mustard greens.

Tender British lamb cutlets marinated in Korean gochujang chilli paste and sesame, grilled over charcoal with lime.

Wild Pacific black cod marinated for 48 hours in saikyo miso, mirin, and sake, caramelized over the robata grill with pickled ginger root.

Scottish salmon fillet grilled over binchotan embers, brushed with house teriyaki sauce, garnished with toasted sesame and pickled ginger.

Delicate sea bass fillet gently steamed with fresh ginger, spring onions, light soy reduction, and fragrant coriander.

Butterflied whole sea bass grilled crisp on the skin, drizzled with fiery Japanese yuzu kosho butter and charred lime.

Crisp spiced roasted half duck served with warm steamed bamboo pancakes, shredded spring onion, cucumber, and five-spice plum hoisin sauce.

Tender halal chicken breast simmered with coconut cream, baby aubergines, bamboo shoots, kaffir lime, and fresh Thai green basil.

Slow-braised British lamb shank in aromatic Massaman curry sauce with roasted new potatoes, toasted peanuts, and crispy shallots.

Roasted sweet potato chunks, baby corn, and chickpeas in fragrant lemongrass coconut curry sauce with steamed pak choi.

Wok-tossed jasmine rice with spicy Korean kimchi, spring onions, toasted sesame oil, topped with a crispy fried egg.

Rice vermicelli noodles stir-fried with char siu pork, king prawns, crunchy peppers, beansprouts, and aromatic mild curry spices.

Thick Japanese wheat udon noodles wok-tossed with shiitake mushrooms, shredded cabbage, carrots, and sweet mirin soy.

Aromatic steamed Thai jasmine white rice.

Fragrant rice stir-fried in a searing wok with beaten free-range egg, scallions, and light soy sauce.

Warm steamed green soy bean pods sprinkled with crunchy Maldon flake sea salt.

Steamed edamame pods tossed in hot chilli sambal paste, garlic chips, and sweet soy.

Crisp tenderstem broccoli florets stir-fried with fresh ginger julienne, garlic, and oyster soy glaze.

Crispy thin potato fries tossed in aromatic black truffle oil, crushed nori seaweed flakes, served with spicy Kewpie mayo.

Hand-sculpted Valrhona dark chocolate mousse trunk, edible chocolate soil crumb, and spun pink cherry blossom sugar candyfloss canopy.

Delicate white chocolate dome melted tableside with warm salted caramel sauce to reveal passion fruit cream, yuzu gel, and coconut crumble.

Fluffy fried mini doughnuts tossed in toasted coconut sugar, served with warm passion fruit curd and chocolate dip.

Chewy Japanese sweet rice cakes filled with premium ice creams: matcha green tea, ripe Alphonso mango, and tropical coconut.

Roku Japanese Gin, cherry liqueur, Benedictine, pineapple juice, fresh lime, and aromatic bitters served tall over crushed ice.

Aperol, lychee liqueur, sparkling Prosecco, and sparkling soda with edible orchid flower garnish.

Toki Suntory Japanese Whisky, Umeshu plum liqueur, fresh lemon juice, topped with chilled soda water.

Fragrant sweet lychee juice shaken with fiery ginger beer, fresh lime juice, and a sprig of fresh mint.

Crisp, clean Japanese draught lager brewed with rice for a distinctively dry karakuchi finish (5.2% ABV).

Artisanal hand-crafted Japanese sake with creamy pear notes and a dry crisp finish, served chilled.

Traditional Japanese green tea blended with toasted brown rice grains for a nutty, soothing aroma.