Menu

Hors d'Oeuvres

  • 6.25 Creamed Lincolnshire onion soup

    with rarebit toast

  • 8.25 Shellfish bisque

    with Armagnac

  • 9.50 Salt cod croquetas

    with white beans, roasted pepper & olives

  • 16.75 Seared foie gras

    with apple galette & white raisins

  • 13.50 Fragrant duck salad

  • 10.50 / 19.75 Steak tartare

  • 9.50 Blackface haggis on toast

    duck egg, HP dressing

  • 11.00 Griddled squid & chorizo salad

    with mint & lemon dressing

  • 80.00 / 130.00 Sevruga caviar

    30g / 50g

  • 11.00 Buffalo mozzarella

    grilled pears and Parma ham

  • 15.75 Yellowfin tuna sashimi

    with edible shoots, citrus & soy

  • 14.50 Mixed Asian Appetisers

  • 10.25 Heritage beetroot salad

    with truffled goat's cheese flutes

  • 9.75 Chicory, apple & shaved fennel salad

  • The menu depends on seasonal availability and may be subject to change

Shellfish

  • 16.00 / 24.00 Scallops in the half shell

    with hedgerow garlic

  • 17.25 Dressed Dorset crab

    with celeriac rémoulade

  • 16.75 / 24.75 Tiger prawns a la plancha

    with green butter, chilli & garlic

Eggs, Pasta & Rice

  • 11.75 / 17.50 Butternut squash risotto

    with raddichio & sage

  • 12.50 / 19.50 Spaghettini

    with rock shrimps & zucchini

  • 9.25 / 14.75 Spinach & ricotta ravioli

    with toasted pinenut dressing

  • 11.00 Salt beef hash

    with double fried egg

  • 12.50/ 18.75 Rigatoni

    with wild rabbit ragu & shaved pecorino

  • 7.75 / 15.50 Eggs Benedict

  • The menu depends on seasonal availability and may be subject to change.

Fish

  • 23.00 Roasted Cornish slip soles

    with tarragon butter

  • 21.75 Roasted Arctic char

    with artichokes, bacon & trompettes

  • 17.50 Deep-fried haddock

    minted pea purée, chips and tartare sauce

  • 22.50 Fillet of cod

    with bronze fennel & braised Umbrian lentils

  • 26.50 Thai-baked sea bass

    with tamari, mirin & ginger

  • 16.50 Salmon fishcake

    with sautéed spinach and sorrel sauce

  • POA Chargrilled fish of the day

    served garnished

  • Our fish are responsibly caught from sustainable sources

Vegetarian Menu

  • 6.25 Creamed Lincolnshire onion soup

  • 11.00 Buffalo mozzarella

    with grilled pears & carta di musica

  • 9.75 Chicory & apple salad

    with shaved fennel

  • 11.75 / 17.50 Butternut squash risotto

    radiccio & sage

  • 9.25/14.75 Spinach & ricotta ravioli

    with toasted pine nut dressing

  • 6.75 / 13.25 Eggs Florentine

  • 13.50 / 20.00 Tagliatelle

    with ceps & barba di frate

  • 9.75 / 14.75 Rigatoni

    with slow-baked tomatoes, basil & pecorino

  • The menu depends on seasonal availability and may be subject to change.

Roasts, Grills & Entrees

  • 22.75 Chargrilled lamb shoulder

    with pumpkin pistou

  • 21.50 Grilled calf's liver

    with Suffolk bacon, mash & devilled sauce

  • 44.00 Roast Devonshire chicken (for two persons)

    foie gras stuffing, roast potatoes & truffle jus

  • 14.50 Double pork sausages

    with mash & cider onion gravy

  • 17.50 Grilled poussin

    with minted aubergine & stuffed padron peppers

  • 34.50 Bannockburn rib steak

    served on the bone with pommes allumettes and bèarnaise sauce

  • 24.50 Black Mount venison

    with pressed cabbage & chestnuts

  • 14.75 The Ivy hamburger

    with dill pickle and club sauce

  • 18.75 Duck confit

    with sprout tops, quince & port sauce

  • 17.50 Shepherd's pie

  • 16.50 Green curried chicken

    with yam, snake beans, chilli & basil

  • 16.75 Hot salt beef

    with Chantenay carrots & herb dumplings

  • The menu depends on seasonal availability and may be subject to change

Cheese & Savouries

  • 10.75 Cropwell Bishop Stilton

    with fruitcake and port jelly

  • 10.75 English cheeses

    Hereford Hop, Oxford Blue, St Oswald

  • 10.75 French cheeses:

    Forme d'Ambert & Coulommiers with walnut & raisin bread

  • 4.75 Welsh rarebit

Ice Creams & Sorbets

  • 7.00 Ice creams:

    Turkish Delight, rhubarb, bitter chocolate

  • 7.50 Hazelnut & clotted cream coupe

    with shortbread

  • 6.50 Sorbets:

    raspberry, lime, mango

Desserts & Puddings

  • 7.00 Crème brûlée

  • 7.75 Scandinavian iced berries

    with hot white chocolate sauce

  • 9.50 Kir Royale jelly

    with black currant ripple

  • 7.25 Sticky toffee pudding

  • 8.25 Chocolate pudding

    with peppermint ice cream

  • 7.50 Bolivian wild chocolate mousse

    with blood oranges

  • 7.50 Bramley apple & blackberry pie

  • 7.50 Rhubarb & custard macaroon

  • 7.75 Pear Tart

    with salted caramel ice cream

  • 16.50 Baked Alaska 

    with Griotte cherries (for two persons)

  • 7.50 Golden pineapple

    with coconut & lime sorbet

Weekly Specials

  • 7.50 Pheasant soup

    with toasted hazelnuts

  • 23.00 Monkfish saltimbocca

    with creamed polenta & salsa verde

  • 8.25 Ivy tasting plate

    Dark chocolate mousse, rhubarb pie, pistachio ice cream