The Ivy Oxford Brasserie Menu (Update 2025)

Mini pastries with butter and preserves

Smoked streaky bacon, Cumberland herbed sausages, fried hen’s eggs, potato rosti, black pudding, roast plum tomato, grilled flat mushroom and baked beans Served with a choice of white or granary toast

Hand-pulled ham hock on toasted muffins, two poached hen’s eggs, hollandaise sauce and watercress

The Ivy Cure smoked salmon, two poached hen’s eggs, toasted muffins with hollandaise sauce and watercress

Scrambled, poached or fried with granary toast

Honey baked ham, Cheddar cheese and rocket with grilled tomato

Scrambled hen’s eggs and The Ivy Cure smoked salmon

Avocado, two poached hen’s eggs on toasted muffins, hollandaise sauce and sesame

Strawberries, raspberries and blackberries with Greek yoghurt, lemon balm and warm red berry sauce

Rosemary and sea salt

Gordal olives with chilli, coriander and lemon

Crispy courgette fries with lemon, chilli and mint yoghurt

With salted butter

Fried arborio rice balls with truffle cheese

Cracked durum wheat, cauliflower, raisins, flaked almonds, coconut yoghurt, red pepper puree and rocket

Sweet potato, toasted coconut, red chilli, coriander and jasmine rice

Warm salad of beansprouts, pak choi, watermelon, broccoli, cashew nuts, sesame and coriander with hoisin sauce

Chayote, Chinese leaf, mooli, sesame, peanuts and coriander

Vegan burger, lettuce, tomato, red onion, vegan “cheese”, pickles, sauce and thick cut chips

Classic set vanilla custard with a caramelised sugar crust

Fruit plate with coconut “yoghurt” and chia seeds

Mixed berries with yoghurt sorbet and warm white chocolate sauce

Baked apple tart with vanilla ice cream and Calvados flambe (14 mins cooking time)

Selection of fruit sorbets

Pineapple carpaccio with coconut, chilli and lime zest

With a liquid salted caramel centre

Selection of dairy ice creams and fruit sorbets with butter shortbread