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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

JET-The Ivy-A la carte menu (1)  

JET-The Ivy-A la carte menu (1)

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