The Ivy Cambridge Brasserie

With salted butter

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

Gratinated cheese croutons and parsley

Yoghurt, mint and chilli dressing

Miso wasabi mayonnaise, sriracha, coriander and lime

Red chicory, truffle vinaigrette, picked herbs

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk. Gluten free crackers available

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

Radicchio, red pepper pesto, toasted pine nuts and Greek cress

Served with cracked black pepper, fresh lemon and slices of dark rye bread Gluten free crackers available

The Ivy 1917 batter with mushy peas, triple-cooked chips and tartare sauce

Artichoke, courgette, sun-blushed tomatoes, olives and capers in a roasted red pepper sauce with grated Italian cheese

Slow-braised lamb and beef, topped with Cheddar mash, served with a rich rosemary and red wine sauce

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. Available simply grilled, without any garnish

With triple-cooked chips, crispy shallots and buttered spinach

Béarnaise | Hollandaise | Red Wine | Peppercorn

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Mixed grains, red chilli, crispy shallots and coriander with a ras el hanout tomato sauce

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise. Available simply grilled, without any garnish

Sticky rice, edamame beans, cucumber, wakame seaweed, chilli, mizuna and a ponzu dressing

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Crumbed chicken breast with a fried hen's egg, Parmesan and salad mâche

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Poached free-range hen's egg with a crushed pea and herb sauce

with extra virgin olive oil

with lemon oil and sea salt

with a tomato, shallot and olive dressing

with pangrattato, toasted pine nuts and grated Parmesan

with broad beans and baby shoots

with toasted coconut and coriander

Caesar dressing, sourdough croutons

Elderflower, lemon, mint, Fever-Tree Soda Water

St-Germain, lemon, mint, Prosecco

Red chicory, truffle vinaigrette, picked herbs

Citrus mayonnaise, pickled fennel, sesame seeds

Fire-roasted red pepper tapenade, olive, radicchio, pine nuts

Pan-seared, served with watercress and lemon

Slow cooked guinea fowl leg, served with duck sausage, gigantes beans, capers, red peppers and olives in a rustic tomato sauce

Charred tomato, mustard sauce

Tenderstem broccoli, sun blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

With oven-baked meringue, vanilla cream

Almond and hazelnut cream, warm chocolate sauce

With Bourbon vanilla and shaken coffee

Hot salted caramel sauce

Rheinhessen, Germany

Champagne, France

Champagne, France

West Sussex, England

Tanqueray London Dry gin, strawberry, elderflower, garden mint & wild honey topped with The Ivy Champagne

Mount Gay Silver rum, coconut, pineapple, mango, The Ivy Champagne

Aperol, Fever-Tree Soda Water, Prosecco, orange

Lyre’s Italian Orange, elderflower, Fever-Tree Blood Orange Soda

Cointreau, cherry, lemon, Champagne

With salted butter

With lemon, chilli and mint yoghurt

Lightly dusted and fried with fire roasted pepper purée and vine tomatoes

Dark rye bread, crushed avocado, basil pesto and fresh herb salad

Gratinated cheese croutons and parsley

Bang bang peanut sauce, sesame, coconut, lime and coriander

Sweet potato, spinach, broccoli, sun-blushed tomatoes, lemongrass, crispy lotus root and aromatic rice

Smoked salmon in a cream sauce with capers, lemon zest, parsley and tomato

Smoked pancetta, chestnut mushrooms, pearl onions in a red wine and port sauce with mashed potato

Thinly-beaten steak with peppercorn sauce, onions, triple-cooked chips and watercress (£4.95 Supplement)

with extra virgin olive oil

with lemon oil and sea salt

with a tomato, shallot and olive dressing

with broad beans and baby shoots

Caesar dressing, sourdough croutons

Salted caramel sauce, dates, clotted cream and gold flakes (£1.95 Supplement)

Rum-soaked sponge with mango purée, Chantilly cream and lemon balm

Hazelnut and dark chocolate sundae with bourbon vanilla ice cream, crushed hazelnuts and meringue

Aged Cheddar cheese, served with crackers, apple and celery

With salted butter

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

Gratinated cheese croutons and parsley

Yoghurt, mint and chilli dressing

Miso wasabi mayonnaise, sriracha, coriander and lime

Red chicory, truffle vinaigrette, picked herbs

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk. Gluten free crackers available

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

Radicchio, red pepper pesto, toasted pine nuts and Greek cress

Served with cracked black pepper, fresh lemon and slices of dark rye bread Gluten free crackers available

The Ivy 1917 batter with mushy peas, triple-cooked chips and tartare sauce

Artichoke, courgette, sun-blushed tomatoes, olives and capers in a roasted red pepper sauce with grated Italian cheese

Slow-braised lamb and beef, topped with Cheddar mash, served with a rich rosemary and red wine sauce

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. Available simply grilled, without any garnish

With triple-cooked chips, crispy shallots and buttered spinach

Béarnaise | Hollandaise | Red Wine | Peppercorn

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Mixed grains, red chilli, crispy shallots and coriander with a ras el hanout tomato sauce

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise. Available simply grilled, without any garnish

Sticky rice, edamame beans, cucumber, wakame seaweed, chilli, mizuna and a ponzu dressing

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Crumbed chicken breast with a fried hen's egg, Parmesan and salad mâche

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Poached free-range hen's egg with a crushed pea and herb sauce

with extra virgin olive oil

with lemon oil and sea salt

with a tomato, shallot and olive dressing

with pangrattato, toasted pine nuts and grated Parmesan

with broad beans and baby shoots

with toasted coconut and coriander

Caesar dressing, sourdough croutons

Elderflower, lemon, mint, Fever-Tree Soda Water

St-Germain, lemon, mint, Prosecco

Red chicory, truffle vinaigrette, picked herbs

Citrus mayonnaise, pickled fennel, sesame seeds

Fire-roasted red pepper tapenade, olive, radicchio, pine nuts

Pan-seared, served with watercress and lemon

Slow cooked guinea fowl leg, served with duck sausage, gigantes beans, capers, red peppers and olives in a rustic tomato sauce

Charred tomato, mustard sauce

Tenderstem broccoli, sun blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

With oven-baked meringue, vanilla cream

Almond and hazelnut cream, warm chocolate sauce

With Bourbon vanilla and shaken coffee

Hot salted caramel sauce

Rheinhessen, Germany

Champagne, France

Champagne, France

West Sussex, England

Tanqueray London Dry gin, strawberry, elderflower, garden mint & wild honey topped with The Ivy Champagne

Mount Gay Silver rum, coconut, pineapple, mango, The Ivy Champagne

Aperol, Fever-Tree Soda Water, Prosecco, orange

Lyre’s Italian Orange, elderflower, Fever-Tree Blood Orange Soda

Champagne, France

Champagne, France

Don Julio Reposado tequila, coconut liqueur, lime, cinnamon, white chocolate, pineapple, chantilly cream

Don Julio Reposado tequila, cherry, vanilla, lime, cardamom, Fever-Tree Grapefruit Soda

Tanqueray London Dry gin, strawberry, elderflower, garden mint & wild honey topped with The Ivy Champagne

Aperol, Fever-Tree Soda Water, Prosecco, orange

Alcohol free Tanqueray 0.0%, apple & elderflower, blackcurrant, Wild Idol Alcohol Free Sparkling Wine

With salted butter

With lemon, chilli and mint yoghurt

With chilli, coriander and lemon

Miso wasabi mayonnaise, sriracha, coriander and lime

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce

Spiced tomato dressing, crispy wonton, lettuce with Marie Rose sauce

Chayote, sesame, white mooli and shredded Chinese leaf

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

Served with cracked black pepper, fresh lemon and slices of dark rye bread

Crushed pistachios, micro herb salad with a sherry and tomato dressing

Duck, turkey, lamb and beef topped with Cheddar mashed potato, apple and plum chutney and a red wine sauce

The Ivy 1917 batter with mushy peas, triple-cooked chips and tartare sauce

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

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

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

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Foraged mushroom and leek cream sauce with a chestnut and cranberry crumb

Poached free-range hen’s egg, steamed spinach, finished with a rich lobster bisque

Crumbed chicken breast with a fried hen’s egg and Parmesan

Toasted brioche bun with truffle mayonnaise 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

with pangrattato, toasted pine nuts and grated Parmesan

with extra virgin olive oil

with lemon oil and sea salt

with a tomato, shallot and olive dressing

with broad beans and baby shoots

in a cream sauce with chestnuts and cranberries

with toasted coconut and coriander

chipolatas wrapped in smoked bacon

Salted caramel sauce, dates, clotted cream and gold flakes

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

Layers of sponge cake, ginger crumb and candied orange

Brandy cream, candied orange and a dusting of pine sugar

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Rum-soaked sponge, Chantilly cream, tropical mango and toasted coconut

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

Choose your own house flavours with or without shortbread

Cornish Yarg, Stilton, Melusine goat's cheese, Camembert Le Fin Terroir and Blackstone Vintage Cheddar with apple and plum chutney and crackers

Includes a cracker, one side and a mince pie with tea or coffee per person

Includes a cracker, one side and a mince pie with tea or coffee per person

Enjoy a glass of Laurent-Perrier La Cuvée and Truffle Arancini

Don Julio Reposado tequila, cherry, vanilla, lime, cardamom, Fever-Tree Grapefruit Soda

Gratinated cheese croutons and parsley

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

Bang bang peanut sauce, sesame, coconut, lime and coriander

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with an apple cider dressing

Spiced tomato dressing, crispy wonton, lettuce with Marie Rose sauce

Apricot, cranberry and pork stuffing, pig in blanket, sprout and parsley mash, cranberry chutney, red wine sauce

Tenderstem broccoli, citrus beurre blanc and watercress

Crispy shallots, buttered spinach and grated black truffle

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Roasted red pepper and Calabrian chillies, rocket, sun-blushed tomatoes

with extra virgin olive oil

in a cream sauce with chestnuts and cranberries

with broad beans and baby shoots

with a tomato, shallot and olive dressing

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

Melting chocolate dome, vanilla ice cream, Baileys, milk foam and caramel sauce

Flambéed Christmas pudding with almonds, redcurrants and vanilla cream

With chutney, grapes, celery and crackers