Ivy Cafe, Wimbledon - Vollständiges Menü

milk mint white

The Ivy Cafe spice mix, tomato juice

Peach, elderflower lemon with Ivy afternoon tea blends

Intense, rich, punchy

Mellow, elegant, refreshing

Beefeater gin, cucumber and lime with Fever-Tree Mediterranean tonic water

Fruity light with Dolin bittersweet strawberry vermouth Delicate herbal with Ivy gin Rich punchy Boulevardier' with Bulleit bourbon

Hibiscus gin, sloe infusion, rose water, Crémant

Elderflower vodka, cucumber, apple, lime, cider sparkle

Choice of Caesar, Red Snapper or Smoked

Rosemary infusion, lemon lime with sparkling water

Raspberry, strawberry, blueberry, banana

orange apple grapefruit cranberry

Beetroot, carrot, apple juice

Avocado, mint, celery, spinach, apple, parsley

Peach pulp Prosecco

Over ice with an orange twist

Served with hot cross bun, crème brûlée and amaretto infusions

Chocolate and vanilla

Mini pastries with butter and preserves

Raw yellowfin tuna with spiced avocado, lime crème fraîche and coriander shoots

Salad of sesame crusted tuna fillet with cucumber, edamame, mandarin and picked herbs. Sauces: Green peppercorn, Hollandaise, Béarnaise, Red wine and rosemary

Creamy white onion soup with crispy sage and cheese straw

Baby spinach, avocado, cos lettuce, sourdough croutons, bacon and Parmesan dressing

Crunchy fried prawns, salt and pepper squid with wasabi mayonnaise and miso sauce

Clementine with toasted pine nuts, pesto and purple baby basil

Oak smoked salmon with crab and dill cream, granary toast

Caramelised hazelnut, pear and stem ginger compote, toasted ciabatta

Smoked salmon, black pepper and lemon with granary toast

Warm crispy duck with five spice dressing, toasted cashews, watermelon, beansprouts, coriander and ginger

Smoked salmon, two poached hen's eggs on toasted English muffins with hollandaise sauce and watercress

Olive oil mashed potato, watercress and wild mushroom sauce

Sourced daily

Smoked and lightly spiced with Cornish salt

Shaved apple, cranberries, toasted hazelnuts and Belgian endive salad

Fried Arborio rice balls with truffle and Parmesan

Choice of white, granary or gluten free

Peach, elderflower lemon with Ivy afternoon tea blends

Gordal olives with chilli, coriander and lemon

With salted butter

Slow braised lamb shoulder with beef and Wookey Hole Cheddar potato mash

Thinly beaten rump steak, thick cut chips and two fried hen's eggs

Earl Grey gin, lemon and orange oleo sacchurum, Cocchi Americano, Prosecco, soda

Traditional battered cod, served with mashed peas, thick cut chips and tartare sauce

Brioche crumbed chicken Milanese with fried hen's egg, salad mâche and black truffle mayonnaise

Creamed kale and spinach, soft poached hen's egg and hollandaise sauce

Chopped winter greens with smoked almonds, soft herb sauce and lemon

Red pepper with olive, chimichurri toasted fregola, lemon and baby basil

Scrambled, poached or fried with granary toast

Avocado, raw baby spinach, two poached hen's eggs on toasted English muffins, hollandaise sauce and sesame

Honey baked ham, Wookey Hole Cheddar with rocket and grilled tomato

Chopped avocado with roast plum tomatoes, poached hen's eggs on toasted granary with sesame dressing

Mallaig kipper with parsley butter

Avocado, lime and coriander with sunflower, pumpkin, linseed and pomegranate on dark caraway toast

Live organic yoghurt with seasonal berries, Manuka honey, bee pollen and flax seeds

Pink ruby grapefruit caramelised with demerara sugar

Dried apple, apricots and cranberries with almond milk

Served with Marmite, mustard and parsley butter

Pasta and courgette linguine with Devon crab, chilli, smoked garlic, lemon and rocket

Scrambled hen's eggs, oak smoked salmon

Pulled honey roast ham on toasted English muffins, two poached hen's eggs with hollandaise sauce and watercress

Classic prawn cocktail with baby gem, avocado, cherry tomatoes and Marie Rose sauce

Crispy courgette fries with lemon

Creamed potato, roasted root vegetables, mustard, parsley and shallot crust with a garlic and rosemary sauce

Mixed sautéed mushrooms in a cream sauce with grated truffle and Gran Moravia

Sourced daily

Quinoa salad with avocado and kohlrabi, pomegranate, toasted seeds, coriander, yoghurt, ginger and lime dressing

Dry aged British rib eye (on the bone). Sauces: Green peppercorn, Hollandaise, Béarnaise, Red wine and rosemary

Smoked streaky bacon, Cumberland herbed sausage, fried hen's eggs, black pudding, roast plum tomatoes, grilled flat mushroom and baked beans. Served with a choice of white, granary or gluten free toast

Grilled halloumi, avocado, poached hen's eggs, hollandaise, potato hash, flat mushrooms, roast plum tomatoes, watercress and baked beans. Served with a choice of white, granary or gluten free toast

Succulent prime centre cut, grassfed English fillet. Sauces: Green peppercorn, Hollandaise, Béarnaise, Red wine and rosemary

Truffled potato purée with crisp Jerusalem artichokes, baby borage leaves and cep mousse

Chargrilled in a potato bun with mayonnaise, Bloody Mary ketchup and thick cut chips

Jewelled freekeh grains, toasted almonds, labneh yoghurt and Moroccan sauce

Buckwheat, chickpea, pumpkin seeds and pomegranate, with crumbled feta, harissa yoghurt and coriander dressing

Lemon and thyme butter, thick cut chips

Fragrant coconut duck curry with lemongrass, lime, chilli, roasted cashews and steamed jasmine rice

toasted pine nuts and Gran Moravia

basil salad and Pedro Ximenez

crushed black pepper and parsley gremolata