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