The Ivy Temple Row

Crispy roasted almonds glazed with fragrant rosemary.

Fresh artisanal sourdough bread served with creamy salted butter.

Crispy fried risotto balls infused with rich truffle flavor and melted cheese.

Plump Gordal olives tossed with red chilli, fresh coriander, and lemon zest.

Vibrant green spicy avocado purée accompanied by red pepper tapenade and spinach crispbread.

Crispy batter-fried zucchini strips served with lemon, chilli, and cool mint yoghurt.

Seared golden queen scallops resting on a crispy potato rösti with truffled peas, spinach, and Parmesan emulsion.

Vibrant green pea soup garnished with whipped soft cheese, fine herbs, and a flaky cheese straw.

Rich potted shrimp sealed with seasoned butter, served with dill-pickled cucumber and granary toast.

Crispy salt and pepper squid rings with miso wasabi mayonnaise, sriracha, coriander, and lime.

Heirloom tomatoes and watermelon tossed with plant-based cheese, pistachios, olives, and tomato-sherry dressing.

Shredded spicy jackfruit with roasted peanuts, chayote, sesame, mooli, and Chinese leaf.

Rich roasted tomato soup with red pepper, Greek-style cheese, pine nuts, and coriander.

Crispy tempura prawns with citrus-pickled fennel, yuzu mayonnaise, and sesame seeds.

Fresh shredded duck and watermelon cubes with ginger, cashews, sesame, and Asian dressing.

Delicate goat's curd with courgette ribbons, golden raisins, pecans, and Black Bee honey.

Crispy chicken strips over cucumber, peanuts, sesame, chilli, and aromatic bang bang dressing.

Emilia-Romagna cured coppa ham with shredded celeriac salad and toasted Italian ciabatta.

White crab meat with baby gem, cucumber, pickled ginger, mooli, and ponzu dressing.

Roast aubergine with gochujang glaze, sticky rice, wontons, pickled radish, and avocado dressing.

Hand-cut sirloin steak tartare served with French fries and green salad.

Scottish smoked haddock and salmon fishcake with poached egg and crushed pea herb sauce.

Crumbed chicken breast with fried hen's egg, Parmesan, salad mâche, and truffle sauce.

Pan-seared teriyaki salmon with tenderstem broccoli, wakame, and pickled fennel.

Creamy Keralan sweet potato and spinach curry with aromatic rice and lemongrass.

Linguine with queen scallops, prawns, samphire, chilli, and lobster cream sauce.

Harissa-marinated monkfish and prawns in a coconut curry sauce with sweet potato and rice.

Boneless half chicken in ras el hanout tomato sauce with aubergine, olives, and almonds.

Roasted lamb rump with crushed peas, broad beans, sun-blushed tomatoes, pesto, and red wine sauce.

Grilled chicken with Korean glaze, avocado, edamame, sticky rice, miso, and ponzu dressing.

Crispy golden cod goujons with triple-cooked chips, tartare sauce, and watercress.

Thinly-beaten beef steak with rich peppercorn sauce and triple-cooked chips.

Plant-based Malaysian curry with sweet potato, toasted coconut, chilli, and jasmine rice.

Golden pan-fried fishcake topped with poached egg and crushed pea herb sauce.

Chargrilled rump steak with blue cheese sauce, pink peppercorns, crispy shallots, and thick-cut chips.

Plant-based vegan cheeseburger with pickles, red onion, special sauce, and thick-cut chips.

Chargrilled chicken breast and roasted artichoke with potato gnocchi, Grana Padano, and rocket.

Himalayan salt wall dry-aged bone-in rib-eye steak with grain mustard sauce.

Hand-selected 21-day aged sirloin steak served with grain mustard sauce.

Tender centre-cut fillet steak with matchstick potatoes, creamed spinach, and truffle hollandaise.

Rich creamed spinach with pangrattato, toasted pine nuts, and grated Parmesan.

Extra-crispy on the outside, fluffy on the inside triple-cooked chips.

Fluffy aromatic rice with toasted coconut flakes and fresh coriander.

Bright green tenderstem broccoli spears with lemon oil and sea salt.

Colorful heirloom tomatoes drizzled with tangy sherry vinegar dressing.

Crisp baby gem lettuce quarters with creamy herb dressing, cheese, and pine nuts.

Baby gem lettuce wedges with savory herb dressing, cheese, and crunchy pine nuts.

Vibrant green beans sautéed and tossed with crunchy toasted almonds.

Tender green beans tossed in a Mediterranean tomato, shallot, and olive dressing.

Fresh sweet garden peas tossed with broad beans and delicate baby shoots.

Garden peas and broad beans tossed together with fresh baby shoots.

Juicy diced tomatoes tossed with fresh coriander and bright sherry vinegar dressing.

Steaming bowl of jasmine rice with toasted coconut and fresh coriander.

Hearty, rustic golden-brown thick-cut chips.

Smooth and buttery mashed potatoes drizzled with extra virgin olive oil.

Classic set vanilla custard with a caramelized sugar crust.

Mixed berries with yoghurt sorbet and warm white chocolate sauce.

Baked apple tart fine with vanilla ice cream and Calvados flambé.

Selection of dairy ice creams and fruit sorbets with butter shortbread.

Pyramid of profiteroles with vanilla ice cream, warm chocolate sauce, and edible gold flakes (4 portions).

Silky coconut panna cotta with pineapple carpaccio, coconut, chilli, and lime zest.

Rich dark chocolate truffles with a liquid salted caramel center.

Keen's Cheddar, Stilton, Saint-Nectaire, truffled goat's cheese, and Pavé d'Affinois with chutney and crackers.

Sundae with blackberries, raspberries, vanilla ice cream, meringue, Chantilly cream, and berry sauce.

Fourme d'Ambert French blue cheese with rye crackers, apple, and celery.

Rich dark chocolate mousse with raspberries and salted crunchy hazelnut caramel topping.

Artisanal Sicilian Lemonade or Raspberry Crush.

Watermelon and strawberry purée with Fever-Tree White Grape & Apricot Soda.

Cold-pressed juice with kale, spinach, celery, romaine, cucumber, apple, and lemon.

Peach syrup and citric blend topped with in-house Earl Grey, Breakfast, and Jasmine iced tea.

Refreshing blend of melon, pineapple, mango, and passion fruit.

Smoothie with strawberry, raspberry, blueberry, banana, coconut milk, and lime.

Vegan spice mix with tomato juice and lemon.

Vegetarian breakfast with grilled halloumi, avocado, poached eggs, hollandaise, potato rösti, mushrooms, tomatoes, and baked beans.

Thick slices of sourdough toast with salted butter and preserves.

Freshly baked mini pastries served with butter and preserves.

Toasted muffin with hand-pulled ham, poached free-range hen's eggs, and hollandaise sauce.

Two free-range hen's eggs (scrambled, poached, or fried) served with granary toast.

Folded omelette with honey-baked ham, Cheddar cheese, rocket, and grilled tomato.

Toasted muffin with crushed avocado, poached eggs, hollandaise sauce, and sesame seeds.

The Ivy 1917 Cure Smoked Salmon with black pepper, lemon, and dark rye bread.

Bircher muesli with apple, strawberries, blueberry compote, flaked almonds, granola, and mixed seeds.

Dairy-free coconut yoghurt with berries, crushed pistachio, chia seeds, basil, and maple syrup.

Crushed avocado and roasted tomato on dark caraway toast with pomegranate, sesame, seeds, and coriander.