Menu

Hors d'Oeuvres

  • 15.00 Crisp soft shell crab

    with mango chilli salsa

  • 10.50 Grilled squid, chorizo and parsley salad

    with preserved lemon

  • 10.00 / 17.75 Steak tartare

  • 75.00 / 125.00 Sevruga Caviar

    30g / 50g

  • 14.00 Hamachi tuna sashimi

    with cucumber pearls & ponzu lime dressing

  • 16.75 Seared foie gras

    with mirabelles & eau de vie

  • 11.75 Mixed Asian hors d'oeuvres

    with oriental dipping sauce

  • 9.75 Shaved pumpkin salad

    with avocado, spinach & toasted pine nuts

  • 11.00 Mixed beetroot salad

    with Innes goat's cheese

  • 10.00 Aromatic duck salad

    with watermelon & chilli cashews

  • 9.50 Brown and Forrest smoked salmon

    with chive creme fraîche

  • 12.50 Salad of grouse

    with salsify  & dandelion

  • 7.50 Shellfish bisque

    with Armagnac

  • 6.00 Chicken & sweetcorn soup

    with lemon thyme

Shellfish

  • 15.00 Soft shell crab

    with mango chilli salsa

  • 16.00 / 23.00 Seared scallops

    with confit Old Spot pork & pumpkin

  • 15.00 / 22.50 Salt griddled tiger prawns

    with waterchestnuts

  • 15.75 Dressed Dorset crab

    with celeriac rémoulade

Eggs, Pasta & Rice

  • 9.50 / 13.75 Potato gnocchi

    with mozzarella, slow-cooked tomatoes and basil

  • 8.50 Devilled chicken livers on toast

  • 9.50 / 14.25 Butternut squash risotto

    with shaved pecorino

  • 12.50 / 17.25 Kedgeree

    made with smoked haddock & salmon

  • 7.50 / 13.25 Eggs Benedict

  • 10.50 Salt beef hash

    with fried Burford Brown egg

  • 10.50 / 16.00 Pesto linguini

    with mussels & pangritata

    Menu Info
    Pangritata are coarse cut croutons that have been cooked in garlic oil and butter

  • 9.50 / 14.75 Spinach & ricotta tortelloni

    with vine tomatoes & basil

Fish

  • 22.00 Seared yellowfin tuna

    with shiitake, noodle salad and spicy miso dressing

  • 19.75 Roast hake

    with colcannon, crispy bacon & red wine sauce

  • 15.50 Salmon fishcake

    with sautéed spinach and sorrel sauce

  • 17.50 Deep-fried haddock

    with minted pea purée, chips and tartare sauce

  • 23.75 Chargrilled lemon sole

    with hollandaise & new potatoes

  • 26.50 Thai-baked sea bass

    with soya bean & coconut dressing

  • POA Chargrilled fish of the day

    served garnished

  • 26.00 Fillet of Cod

    with surf clam & white bean 'suquet'

    Menu Info
    Originally from Catalonia, a suquet is a stew that is thickened with toasted almonds, bread, garlic & parsley

  •   

  • Our fish are responsibly caught from sustainable sources

Vegan & Vegetarian Menu

  • 6.00 Creamed leek soup

    with Parmesan biscuits

  • 9.75 Shaved pumpkin salad

    with avocado, spinach & toasted pinenuts

  • 7.25 Belgian endive salad (v)

    with a Pommery mustard dressing

  • 9.75 Mixed beetroot salad

    with Innes goat's cheese & rapeseed dressing

  • 5.25 Parmesan-fried courgettes

    with tomato relish

  • 9.50 / 14.25 Buternut squash risotto

    with shaved pecorino

  • 9.50 / 13.75 Potato gnocchi

    with mozzarella, slow-cooked tomatoes & basil

  • 9.50 / 14.75 Spinach and ricotta tortelloni

    with Parmesan cream and vine tomatoes

  • 6.75 / 13.25 Eggs Florentine

Roasts, Grills & Entrees

  • 19.75 Calf's liver & bacon

    with sage and mash potatoes

  • 18.50 Blythburgh pork belly

    with lentils, morcilla & peas

    Menu Info
    Morcilla is a Spanish black pudding

  • 24.50 Moroccan spiced rump of lamb

    with fattouche, houmous & harissa

  • 16.75 Chargrilled breast of chicken

    with artichokes, broad beans & mint

  • 26.50 Escalope of veal 'Viennoise'

    Menu Info
    A flattened rump of veal in breadcrumbs

  • 13.75 Pork & sage sausages

    with mash potato & onion gravy

  • 13.75 The Ivy hamburger

    with dill pickle and club sauce

  • 28.75 Bannockburn rib steak

    served on the bone with allumettes and bèarnaise sauce

  • 44.00 Roast poulet (for two)

    with foie gras stuffing, pommes sarladaise & truffle jus

  • 16.00 Salt beef

    with beets, young roots & carraway

  • 17.00 Shepherd's pie

  • 18.00 Kashmiri lamb

    with pilau rice and green coconut chutney

Cheese & Savouries

  • 8.50 Roquefort

    with toasted ficelle

  • 9.50 English Cheeseboard:

    Cornish Blue, Montgommery's Cheddar, Finn

  • 4.25 Welsh rarebit

Ice Creams & Sorbets

  • 6.50 Ice creams:

    vanilla, elderberry ripple, chocolate

  • 6.75 Iced peanut delice

    with hot chocolate sauce

    Menu Info
    Peanut parfait on a chocolate sponge base, topped with soft caramel and served with hot chocolate sauce and peanut praline

  • 6.50 Sorbets:

    blackberry, passionfruit, lemon

Desserts & Puddings

  • 7.00 Sticky toffee pudding

  • 6.75 Crème brûlée

  • 8.00 Victoria plum & mirabelle pie

    with custard

  • 7.50 Baked cheesecake

    with Dorset blueberries

  • 15.50 Baked Alaska (for two persons)

    with griotte cherries

  • 8.50 Cava jelly

    with raspberries and nectarines

  • 7.50 Blush peach & almond tart

  • 7.50 Scandinavian iced berries

    with hot white chocolate sauce

  • 8.00 Chocolate pudding

    with mint choc chip ice cream

  • 7.50 Seasonal fruits

    with sorbet

  • 7.50 Caramelised black figs

    with pistachio ice cream

Weekly Specials

  • 7.50 Wild mushroom soup

  • 24.00 Fillet of venison

    mashed beetroot & elderberry sauce

  • 23.75 Monkfish tail

    coastal greens & lemon beurre blanc

  • 7.50 Bakewell pudding

    with clotted cream