INDULGE IN BOLD FLAVOURS AND CLASSICS WITH A TWIST WITH THE SUMMER SEASONAL MENU AT THE IVY COLLECTION
From sun-ripened tomatoes and juicy watermelon to fragrant herbs and aromatic spices, the menu is a true celebration of colour, freshness, and creativity.
This summer, The Ivy Collection invites guests to embark on a vibrant culinary journey with its newly launched seasonal menu. Carefully curated by The Ivy’s team of chefs, the menu highlights the best of summer flavours while drawing inspiration from around the world.
From the refreshing sweetness of heirloom tomatoes and watermelon to the bold spice of Keralan curries and Korean gochujang, the new dishes strike a perfect balance between comfort and adventure. Guests can expect an exciting blend of global flavours, modern plant-based options, and elegant takes on seasonal classics.
Stars of the starters include the new Heirloom Tomato and Watermelon Salad, topped with plant-based cream cheese, pistachios, olives and a tangy tomato and sherry dressing, and the Duck Liver Parfait, topped with caramelised hazelnuts and an apricot and apple chutney, served with a lightly toasted brioche.
Mains consist of a burst of flavours from around the globe, The Ivy way. Starting with the delicately spiced Monkfish and Prawn Keralan Curry, which includes red fish, sweet potato, spinach and chilli, served with fluffy rice, with a plant-based version available. This is joined by a Gochujang Glazed Aubergine Salad; a burst of colours with sesame, pickled radish and wonton, served with sticky rice and topped with a jalapeño and avocado dressing. Korean Glazed Grilled Chicken Salad also joins the selection, topped with sesame, avocado, yuzu-pickled mooli, served with sticky rice and paired with a miso and ponzu dressing.
A celebration of seafood also joins the mains with the Pan-roasted Fillet of Salmon drizzled with a pink peppercorn hollandaise sauce, and accompanied by broccoli, lemon and watercress, as well as the Crab and Queen Scallop Nero Linguine; squid ink pasta with tomato, basil, parsley and chilli.
Flavourful twists on well-loved classics feature on the dessert menu this summer, with new additions including an elegant Strawberry and Elderflower Trifle with strawberries, lavender and vanilla cream and a summery Vanilla and White Chocolate Cheesecake with a mango and passion fruit filling, served with tropical sorbet.
Rotating monthly summer specials
With specials changing on a monthly basis, guests are encouraged to secure their table quickly to avoid missing out. In June, bold and fresh flavours abound; the specials include Cauliflower Gnocchi with Courgette Ribbons, served with sun-blushed tomatoes, black olives, rocket, crumbled Greek plant-based “cheese”, pine nuts and saffron velouté. This is joined by a succulent Grilled Veal Sirloin paired with truffled creamed spinach, sage, capers and a punchy mustard red wine sauce, and Chimichurri Glazed Tuna and Tomatilloaccompanied by crushed avocado and a zesty coriander and tomatillo salsa.
In July, guests can delight in an Ibérico Pork Schnitzel; tender crumbed pork loin, topped with a free-range hen’s egg and capers, served with crunchy radicchio with a Parmesan and wholegrain mustard sauce. The menu also includes the Shrimp and Salmon Burger with crushed avocado, lettuce, tomato, drizzled with a sesame and gochujang mayonnaise and served with thick cut chips. Plant-based and packed with flavour, the Garden Pea and Mint Ravioli with courgette, broad beans, crispy shallot, basil oil, rocket and white wine velouté is a perfect summer serving.
In August, global flavours take centre stage among the specials, starting with Gochujang-glazed Scallops and Pork Bellyserved with tender green beans, citrus-pickled fennel, a flavour-packed shichimi mayonnaise, topped with dried chilli strands. This is joined on the menu by Linguine with Courgette Ribbons, topped with crumbled Greek white plant-based “cheese”, rocket, pine nuts and rustic tomato sauce, and a Ras el Hanout Spiced Duck and Sweet Potato Tagine, with toasted almonds, olives, aubergine and harissa couscous.
Sean Burbidge, Executive Chef at The Ivy Collection said: “This summer, we wanted to bring together bold, global flavours with the very best of the season’s produce for our latest seasonal menu. From sun-ripened tomatoes and juicy watermelon to fragrant herbs and aromatic spices, our menu is a celebration of colour, freshness, and creativity. Whether guests are drawn to vibrant plant-based dishes or rich, comforting classics with a twist, there’s something to delight every palate at The Ivy.”
The summer seasonal menus are available now until 3rd September 2025 in restaurants nationwide. Menus at The Original Ivy, West End (London), The Ivy Belfast Brasserie and The Ivy Dawson Street (Dublin) will differ.
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