The Ivy Richmond Brasserie Menu

Hand-cut, grass-fed striploin steak with chopped shallot, cornichons, parsley, Tabasco and egg yolk served with toasted granary

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

North Sea cod in The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Crushed garden peas, fresh herb sauce, poached free-range hen’s egg

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

7oz/198g Succulent, prime centre cut, grass-fed

12oz/340g 21 day Himalayan Salt Wall dry-aged, grass-fed, rib-eye steak

8oz/227g 21 day Himalayan Salt Wall dry-aged

Hand-cut, grass-fed striploin steak with chopped shallot, cornichons, parsley, Tabasco and egg yolk

Asparagus, smoked pancetta, pea purée, fresh herbs and chive sauce

Chayote, sesame, white mooli and shredded Chinese leaf

Grapes, pine nuts, red quinoa, shaved radish, green beans, soft herb dressing

Vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Pink peppercorn hollandaise, charred asparagus, lemon and watercress

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

Coconut yoghurt, almonds, cracked durum wheat, golden raisins, cauliflower and red pepper tapenade

Choice of white or granary

Hand-pulled ham hock on toasted muffins, two poached hen’s eggs, hollandaise sauce and watercress

The Ivy Cure smoked salmon, two poached hen’s eggs, toasted muffins with hollandaise sauce and watercress

Honey baked ham, Cheddar cheese and rocket with grilled tomato

Scrambled hen’s eggs and The Ivy Cure smoked salmon

Avocado, two poached hen’s eggs on toasted muffins, hollandaise sauce and sesame

Strawberries, raspberries and blackberries with Greek yoghurt, lemon balm and warm red berry sauce

With black pepper, lemon and dark rye bread

Blueberry compote, flaked almonds, granola, mixed seeds and lemon balm

Whole kipper with parsley butter

Crushed pistachio, chia seeds, basil and maple syrup

On dark caraway toast with pomegranate, sesame, toasted seeds and coriander

Hand-cut, grass-fed striploin steak with chopped shallot, cornichons, parsley, Tabasco and egg yolk served with toasted granary

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

North Sea cod in The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Crushed garden peas, fresh herb sauce, poached free-range hen’s egg

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

7oz/198g Succulent, prime centre cut, grass-fed

12oz/340g 21 day Himalayan Salt Wall dry-aged, grass-fed, rib-eye steak

8oz/227g 21 day Himalayan Salt Wall dry-aged

Hand-cut, grass-fed striploin steak with chopped shallot, cornichons, parsley, Tabasco and egg yolk

Asparagus, smoked pancetta, pea purée, fresh herbs and chive sauce

Chayote, sesame, white mooli and shredded Chinese leaf

Grapes, pine nuts, red quinoa, shaved radish, green beans, soft herb dressing

Vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Pink peppercorn hollandaise, charred asparagus, lemon and watercress

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

Coconut yoghurt, almonds, cracked durum wheat, golden raisins, cauliflower and red pepper tapenade

Toasted muffin, free-range poached hen’s eggs, hollandaise and thick cut chips

With free-range poached hen’s eggs and hollandaise on toasted muffin

Crushed avocado, poached free-range hen’s eggs, hollandaise

Strawberries, raspberries, blackberries with Greek yoghurt, lemon balm and warm red berry sauce

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

With pickles, red onion, sauce and thick cut chips

12oz/340g 21 day Himalayan Salt Wall dry-aged, grass-fed, rib-eye steak

Free-range fried hen’s egg, brioche crumb, truffle cream and parmigiana reggiano

Baked in a banana leaf with soy marinade, citrus-pickled fennel, yuzu and herb sauce served with broccoli

8oz/227g 21 day Himalayan Salt Wall dry-aged

7oz/198g Succulent, prime centre cut, grass-fed

North Sea cod in The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Chilli, choy sum, crispy sweet potato and jasmine rice

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

Sprouting broccoli and tomato sauce

With sprouting broccoli and tomato sauce

With linguine pasta, Parmesan and parsley

With sprouting broccoli

Create your own Sundae with vanilla ice cream and a selection of strawberries, candy floss, marshmallows, chocolate flakes, meringue, chocolate balls, honeycomb and chocolate sauce

Gordal olives with chilli, coriander and lemon

Crispy courgette fries with lemon, chilli and mint yoghurt

With salted butter

Fried arborio rice balls with truffle cheese

Warm salad of beansprouts, pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Twice-baked and gratinated with a light cheese sauce. Topped with pesto, basil and toasted pine nuts

RUFFLE HOLLANDAISE Green asparagus spears with baby watercress

Red pepper, lettuce and pomegranate dressed with a spicy harissa sauce

Courgette ribbons, golden raisins, white endive, fennel pollen and Black Bee honey

Chayote, Chinese leaf, mooli, sesame, peanuts and coriander

Chayote, Chinese leaf, mooli, sesame, peanuts and coriander

Cracked durum wheat, cauliflower, raisins, flaked almonds, coconut yoghurt, red pepper purée and rocket

Warm salad of beansprouts, pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Vegan burger, lettuce, tomato, red onion, vegan “cheese”, pickles, sauce and thick cut chips

Fruit plate with coconut “yoghurt” and chia seeds

Mixed berries with yoghurt sorbet and warm white chocolate sauce

Baked apple tart with vanilla ice cream and Calvados flambé (14 mins cooking time)

Selection of fruit sorbets

Pineapple carpaccio with coconut, chilli and lime zest

With a liquid salted caramel centre

Selection of dairy ice creams and fruit sorbets with butter shortbread