The Ivy Buchanan Street, Glasgow menu

Truffle Arancini Rice Balls

Salt-crusted sourdough Bread

Zucchini Fritti

With lemon, chilli and mint yoghurt

Rosemary Glazed Almonds

Spiced Gordal Olives

With chilli, garlic and basil

Oatmeal-rolled Lathallan Haggis bons-bons

Malt whisky and wholegrain mustard mayonnaise

Heirloom Tomato and Watermelon Salad

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

Salt and Pepper Squid

Miso wasabi mayonnaise, sriracha, coriander and lime

The Ivy Cure Severn and Wye Smoked Salmon

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

Roasted Queen Scallops

Crisp potato rösti, truffled crushed peas, spinach and a light Parmesan emulsion

Twice-baked Cheese Soufflé with Black Truffle

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

The Ivy Classic Crispy Duck Salad

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

Spicy Jackfruit and Roasted Peanut Bang Bang Salad

Chayote, sesame, white mooli and shredded Chinese leaf

Potted Shrimp with Seasoned Butter

Dill-pickled cucumber and granary toast

Chicken Milanese with Truffle Sauce

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

Traditional Fish and Chips

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

The Ivy Classic Shepherd’s Pie

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

Monkfish and Prawn Keralan Curry

Harissa-marinated monkfish, red fish and prawns with sweet potato, spinach, tomatoes, coconut and aromatic rice

Teriyaki Salmon with Tenderstem Broccoli

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise

Queen Scallop and Prawn Linguine

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

Sweet Potato and Spinach Curry

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

Steak Tartare with Chips

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

Korean-glazed Grilled Chicken Salad

With sesame, crushed avocado, edamame, sticky rice, pickled mooli, miso and ponzu dressing

The Ivy Burger

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and triple-cooked chips

Roasted Lamb Rump

Crushed peas, broad beans, sun-blushed tomatoes, pine nuts, pesto and a red wine sauce

Sirloin Steak 8oz/227g

Hand-selected 21 day aged premium beef served with a grain mustard sauce

Grilled Centre-cut Fillet Steak with Brandy Peppercorn Sauce

With triple-cooked chips, crispy shallots and buttered spinach

Rib-eye on the Bone 12oz/340g

21 day Himalayan salt wall dry-aged, grass-fed served with a grain mustard sauce

Béarnaise

Hollandaise

Red Wine

Peppercorn

Truffle hollandaise

Creamed Spinach

with pangrattato, toasted pine nuts and grated Parmesan

Tenderstem Broccoli

with lemon oil and sea salt

Mashed Potato

with extra virgin olive oil

Triple-cooked Chips

Garden Peas

with broad beans and baby shoots

Aromatic Rice

with toasted coconut and coriander

Truffle and Parmesan Chips

Heirloom Tomatoes

with sherry vinegar dressing

Flambéed Crème Brulée

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust

Cranachan Bombe

A shimmering golden white chocolate dome, with vanillia ice cream, perthshire raspberries, honey roasted jumbo oats, melted at the table with a warm, velvety Glenkinchie single malt whisky cream sauce

Sticky Toffee Pudding

Salted caramel sauce, dates, clotted cream and gold flakes

Classic Frozen Berries

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

Apple Tart Fine

With Madagascan vanilla ice cream and Calvados flambé (14 mins bake time)

Martini Affogato

With Bourbon vanilla and shaken coffee

Salted Caramel Chocolate Truffles

With a liquid caramel centre

Artisanal Cheeses

Cornish Yarg, Stilton, Melusine goat’s cheese, Camembert Le Fin Terroir and Blackstone Vintage Cheddar with apple and apricot chutney and crackers

Celebratory Bombe

We can prepare a special version of our famous chocolate bombe to suit the occasion, Anniversary, Congratulations or Graduations

Birthday Dessert Box

Decadent, golden, chocolate sphere with vanilla ice cream, honeycomb and chocolate strands, finished with freeze-dried raspberries, shimmering gold flakes, and a pour of warm salted caramel sauce

Salted Caramel Ice Cream

Chocolate Ice Cream

Strawberry Ice Cream

Vanilla Ice Cream

Yoghurt Ice Cream

Lemon sorbet

Mango sorbet