The Ivy Victoria Quarter Leeds

Lemon, chilli, mint yoghurt

With salted butter

Chilli, coriander, lemon

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

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

Gratinated cheese croutons and parsley

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

Yoghurt, mint and chilli dressing

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

Red chicory, truffle vinaigrette, picked herbs

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

Miso wasabi mayonnaise, sriracha, coriander and lime

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

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

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

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

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

Grass-fed beef, brioche roll, horseradish ketchup, chips

21-day Himalayan salt dry-aged, grain mustard

Hand-selected 21 day aged premium beef, mustard

With triple-cooked chips, crispy shallots and buttered spinach

Béarnaise | Hollandaise | Red Wine | Peppercorn

Rheinhessen, Germany

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

Champagne, France

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

Champagne, France

Aperol, Fever-Tree Soda Water, Prosecco, orange

West Sussex, England

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

Monday – Friday until 11.30am | Saturday – Sunday until 11am

Available 3-5pm at selected restaurants

Available 11:30-5pm

at selected restaurants

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

Charred tomato, mustard sauce (£6.95 supplement)

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

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

With oven-baked meringue, vanilla cream

With Bourbon vanilla and shaken coffee

Almond and hazelnut cream, warm

Hot salted caramel sauce (£2.95 supplement)