The Ivy Chichester

With red pepper tapenade and spinach crispbread

With lemon, chilli and mint yoghurt

Roasted cashews, watermelon, sesame, beansprouts, coriander, ginger and hoisin sauce

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

Creamed spinach, truffle and Parmesan emulsion, pine nut gremolata, potato puffs, Greek cress

Miso wasabi mayonnaise, sriracha, coriander and lime

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

Chestnut ricotta, pine nuts and sage

Caramelised hazelnuts, apricot and apple chutney with toasted brioche

Black pepper, lemon and dark rye bread

Red chicory, truffle vinaigrette, pickled herbs

Yuzu-pickled cucumber with wakame seaweed, sesame and kimchi sauce

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

Roasted peanuts, sesame, red chilli, white mooli with miso and ponzu mayonnaise

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

Capers, samphire, red chilli in a rich lobster cream sauce with coriander and lemon zest

Toasted almonds, ras el hanout tomato sauce with aubergine, olives and golden raisins

Pink peppercorn hollandaise sauce, tenderstem broccoli, lemon and watercress

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

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

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

With a choice of peppercorn sauce or garlic butter

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 roasted almonds

with broad beans and baby shoots

with toasted coconut and coriander

Rheinhessen, Germany

Champagne, France

Champagne, France

West Sussex, England

Champagne, France

Casamigos Blanco, lime, hot honey, tajin

Prosecco, pear purée

Ron Santiago De Cuba 8 year, Double Jus, pear, mint, citric blend, Champagne

Fever-Tree Mediterranean Tonic, lemon, rosemary, olive

Seedlip Grove 42, yuzu, hibiscus, citrus, Fever-Tree Pink Grapefruit Soda

Butter beans in a Moroccan sauce, red chilli, pine nuts, green olives, labneh

Beurre noisette with lemon, caper and parsley

Onion rings, pink and green peppercorns, watercress