LIVE! AT THE IVY Tuesday, Thursday & Friday Ask for prime seating
AFTER HOURS Sunday-Thursday 5pm - 7pm Bottle of selected wine for AED 99
TASTE OF THE IVY Friday 12noon - 4pm AED 190 | AED 375 | AED 495
135
with celeriac rémoulade
95/160
with citrus soy & pickles
Chilled tomato consommé
50
with burrata & basil terrine
Steak tartare
Mixed sashimi
80 / 115
Shellfish cocktail
105
lobster, prawns & crab
Tiger prawns
115/190
45
Soup du jour
HORS D’OEUVRES Dressed Dorset crab
BUSINESS LUNCH MENU Sunday to Thursday 12noon - 4pm. 2 courses AED 120 | 3 courses AED 150
Seared foie gras
140
with apple galette & golden raisins
Aged Serrano ham
80(P)
piri-piri
with melon & apple balsamic
Severn & Wye smoked salmon 70
Ivy tasting plate
Calamari fritti
60
with jalapeño dressing
140/270
Sevruga caviar 30g 500 / 50g 750
SALADS, PASTA & RICE Classic Caesar
Asparagus & goats’ cheese
70/95
Aromatic duck salad
65/80
Potato gnocchi
Spaghetti
60/75
with mozzarella, slow-cooked tomatoes
Prawn risotto
60/75
170
with fragrant rice
with Mediterranean vegetables & basil
Fish & chips
130 (A)
with minted pea purée
Chargrilled halibut
275
Fish of the day
with pickled fennel & king crab vierge
Salmon fishcake
Dover sole
95
M/P
Butter poached lobster 175/350 (P) Mixed shellfish (for two) with la ratte potato, pancetta & tomato
with sautéed spinach & sorrel sauce
75/105
with smoked paprika
FISH Thai-baked sea bass
70/85
with watermelon & chilli cashews
with beetroot
with chicken
750
lobster, razor & surf clams, mussels, tiger prawns, crab-crusted scallops
325
grilled or meunière
ROASTS & ENTRÉES 150 (P) (A) with pear purée & black pudding
Herb-crusted rack & shoulder of Welsh lamb
Honey-glazed Szechuan duck 170
Calf’s liver & crispy bacon
with ginger-crusted foie gras & pak choi
with champ & sage
Confit pork belly
260
Buttered chicken masala
with smoked tomato & spring vegetables
120
with cumin rice
160 (P)
Whole baby chicken
150 (P)
with petit pois à la Française
Shepherd’s pie
125
GRILLS Prime Rib of beef (for two)
365
Australian grain-fed steaks
The Ivy hamburger
with duck fat chips & tomato salad
Milk-fed veal chop
120
dill pickle & club sauce
Rib eye
230
280
Fillet
300
hand-cut chips & Béarnaise sauce
with asparagus and anchovy butter
Pork loin
160 (P)
with bacon colcannon & apple sauce
VEGETABLES & POTATOES Seasonal mushrooms
70
Steamed asparagus
40
Broccoli gratin
Mashed or new potatoes
30
Medium-cut chips or allumettes
30
Mixed / green salad
Spinach
35
Seasonal vegetables
30
Heirloom tomato salad
35
Scandinavian iced berries
45
buttered, creamed or steamed
30 35 / 30
DESSERTS & PUDDINGS Banana sticky toffee pudding
55
with vanilla ice cream
Apple tart
60
with strawberry
55
Baked lemon cheesecake
50
with citrus sorbet
Baked Alaska (for two)
120 (A)
raspberry, vanilla & mandarin
with cinnamon ice cream
The Ivy dessert plate
Chocolate crackle bombe
Chocolate soufflé with milk chocolate ice cream
75
with hot white chocolate sauce
60
Selection of French cheese
75
Brillat Savarin, Bleu d’Auvergne, St. Maure
Cappuccino brûlée
50
Sorbet
25
HOMEMADE ICE CREAM & SORBET Red velvet coupe
50
Ice cream
cream cheese ice cream
25
vanilla, chocolate, pistachio, strawberry
mandarin, raspberry, blueberry, lemon
TEA/COFFEE Truffles & brownies
25 (A)
Filter
Macaroons & blueberry financiers
25
Espresso
20 15 / 20
Dishes may contain (A) = Alcohol (P) = Pork. Vegetarian menu available. Please inform us of any allergies or dietary requirements before ordering. All prices are inclusive of a 10% municipality fee & 10% service charge.
Cappuccino
25
Selection of teas & infusions
20