The Ivy Cafe Wimbledon Village

with salted butter

with lemon, chilli and mint yoghurt

With chilli, coriander and lemon

Truffle and Parmesan velouté, crispy pancetta and cress

Gratinated cheese croutons and parsley

Yoghurt, mint and chilli dressing

Miso washed mayonnaise, sriracha, coriander and lime

Red chicory, truffle vinaigrette, toasted herbs

With baby gem, avocado, cherry tomatoes and Marie Rose sauce

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

Jack and mozzarella in a cream sauce with grated black truffle

Radicchio, red pepper, toasted pine nuts, grated Greek cheese

Black pepper, fresh lemon and dark rye bread

Red chicory, truffle vinaigrette, picked herbs

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

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

Artichoke, forest mushrooms, olives and capers in a roasted red pepper sauce with grated Italian cheese

Slow-braised lamb and beef, red wine sauce with rosemary and Cheddar mash

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

With coconut milk, lemongrass, toasted coconut and aromatic rice

Sticky rice, edamame, pickled ginger, cucumber and wasabi mayonnaise

With tomato, chilli and garlic, extra virgin olive oil and parsley

Slow-braised duck leg, coconut milk, chilli, potatoes, peanuts and aromatic rice

Mixed spiced lamb, crispy shallots and coriander with a ras el hanout sauce

Sticky rice, edamame, pickled ginger, cucumber and wasabi mayonnaise

Crispy breaded chicken breast with truffle sauce, wild rocket and salad mâche

With a poached hen’s egg and herb sauce

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

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

Chargrilled grass-fed beef, horseradish tomato, truffle mayonnaise and triple-cooked chips

21 day aged, with a grain mustard and parsley butter

Hand-selected 21 day aged British beef, served with a choice of sauce

With crispy shallots and buttered spinach

With extra virgin olive oil and sea salt

With pangrattato, toasted pine nuts

With a tomato, shallot and olive dressing

With broad beans and baby shoots with toasted coconut and coriander

Caesar dressing, sourdough croutons

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

Elderflower, lemon, mint, Fever-Tree Soda Water

With oven-baked meringue, vanilla cream

Almond and hazelnut cream, warm chocolate sauce

With Bourbon vanilla and shaken coffee

Hot salted caramel sauce