The Ivy Asia St Paul's

Naturally Alcohol Free Sparkling White, Rheinhessen, Germany

Champagne, France

Champagne, France

West Sussex, England

Champagne, France

Aperol, orange, Fever-Tree Soda, Prosecco

Prosecco, watermelon & strawberry purée

Pomelo & Elderflower Aperitif, Prosecco, Fever-Tree Soda, pink grapefruit slice

Fever-Tree Indian Tonic, grapefruit

With chili, coriander and lemon

With lemon, chili and mint yoghurt

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

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Crispy potato rösti, pea purée, Parmesan sauce and grated truffle

Asparagus spears, broad beans, pine nuts and basil

Plant-based cream cheese, pistachios, olives with a tomato and sherry dressing

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

Miso wasabi mayonnaise, sriracha, coriander and lime

Red pepper, crumbled Greek-style "cheese", pine nuts and coriander

Black pepper, lemon and dark rye bread

Dressed crab with avocado, sliced radish, tomato, coriander and spinach crispbread

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

The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

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

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

Sweet potato, red fish, chilli, spinach and aromatic rice

With sesame, pickled radish, wonton, sticky rice, jalapeño and avocado dressing

Soy-glazed cod loin, citrus-pickled fennel, wakame seaweed, sesame seeds, yuzu and herb sauce

Squid ink pasta with tomato, basil, parsley and chilli

With sesame, avocado, yuzu-pickled mooli, sticky rice, miso and ponzu dressing

Sweet potato with spinach, broccoli, tomato, coconut, coriander and aromatic rice

Pink peppercorn hollandaise sauce, tenderstem broccoli, lemon and watercress

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

Smoked aubergine, toasted almonds, olive, tomato and sherry dressing

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and thick cut chips

Hand-selected 21 day aged premium beef

Succulent, prime centre cut, grass-fed

21 day Himalayan salt wall dry-aged, grass-fed

Béarnaise | Hollandaise | Red Wine | Peppercorn

with pangrattato, toasted pine nuts and grated Parmesan

with extra virgin olive oil

with herb dressing, cheese and pine nuts

with lemon oil and sea salt

with broad beans and baby shoots

with toasted coconut and coriander

with roasted almonds

with sherry vinegar dressing

Sun-blushed tomatoes, black olives, rocket, crumbled Greek white "cheese", pine nuts and saffron velouté

Truffle creamed spinach, sage, capers with a mustard red wine sauce

Crushed avocado, coriander and tomatillo salsa