The Ivy Montpellier Brasserie Cheltenham Menu & Prices — Cheltenham

with sherry vinegar dressing Info

with broad beans and baby shoots Info

Info

with lemon oil and sea salt Info

Caesar dressing, sourdough croutons.

With a tomato, shallot and olive dressing

with pangrattato, toasted pine nuts and grated Parmesan

with extra virgin olive oil Info

with toasted coconut and coriander Info

with herb dressing, cheese and pine nuts

with chestnuts and cranberries

with roasted almonds

Black pepper and lemon with dark rye bread or gluten free toast

Chia, goji, sunflower, maple and blueberry compote with red berries

England, 4.5% abv, 379ml (Schooner)

England, 4.2% abv

England, 4% abv, 330ml

Normandy, France, 5.2% abv, 330ml

Strawbery & rhubarb, Wild Idol naturally alcohol free sparkling wine

Tanqueray 0%, elderflower, mint topped with Wild Idol naturally alcohol free sparkling wine

Non-Alcoholic Aperitivo from Italy, Sparkling, refreshing and bittersweet

Seedlip Grove 42, yuzu, hibiscus, citrus, Fever-Tree Pink Grapefruit Soda

Tanqueray 0%, rhubarb & rosehip, vanilla, raspberry, Fever-Tree Soda Water

Lyre's Blood Orange, raspberry, rosehip, Fever-Tree Blood Orange Soda

Apple, orange, cranberry or pineapple

banana, apple, blueberry, strawberry, lime, raspberry, chicory inulin, calcium, vitamin D3

apple, orange, banana, lemon, ginger, turmeric, black pepper, chicory inulin, calcium, vitamin D3

Cucumber, Apple, Pineapple, kale, Lime, Ginger, Spirulina, Ascorbic acid

pineapple, pear, mango, passion fruit, turmeric

Chargrilled grass-fed beef, toasted brioche roll, horseradish ketchup and triple-cooked chips

Mixed grains, red chilli, crispy shallots and coriander with a ras el hanout tomato sauce

Hand-selected 21 day aged premium beef served with a grain mustard sauce

With triple-cooked chips, crispy shallots and buttered spinach

21 day Himalayan salt wall dry-aged, grass-fed served with a grain mustard sauce

Fever-Tree Light Tonic, lime

Fever-Tree Light Tonic, lime

Fever-Tree Mediterranean Tonic, grapefruit, rosemary

Fever-Tree Indian Tonic, ginger

Fever-Tree Indian Tonic, seasonal berries

Fever-Tree Indian Tonic, grapefruit

Fever-Tree Indian Tonic, grapefruit

Fever-Tree Mediterranean Tonic, lemon, rosemary

Fever-Tree Indian Tonic, orange

Fever-Tree Mediterranean Tonic, lemon, rosemary, olive

Fever-Tree Elderflower Tonic, lemon, ginger

Sicilian lemonade or raspberry crush

Pine sugar-dusted butter croissant and pain au chocolate served with seasonal preserve and Santa's candy canes.

Buttery mini pastries, accompanied by Welsh preserves

Info

Info

With lemon, chilli and mint yoghurt

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With chilli, garlic and basil Info

Served with whole milk

Served with whole milk

Red Chicory, truffle vinaigrette, pickled herbs

Citrus mayonnaise, pickled fennel, sesame seeds

With miso mayo and sesame seeds

Fire-roasted red pepper tapenade, olive, radicchio, pine nuts

Miso wasabi mayonnaise, sriracha, coriander and lime Info

Served with cracked black pepper, fresh lemon and slices of dark rye bread Info

Truffle spinach, lobster velouté, crispy pangrattato and Greek cress

Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

Gratinated cheese croutons and parsley

Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce Info

Radicchio, red pepper pesto, toasted pine nuts and Greek cress

Yoghurt, mint and chilli dressing

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

yuzu-pickled fennel, yoghurt, lime and chill dressing

Cashew nuts, ponzu dressing, watermelon, ginger and hoisin sauce

Chilli, chayote, sesame, radish and shredded Chinese leaf

Gratinated cheese croutons and parsley

Lightly dusted and fried with fire roasted pepper puree, vine tomatoes

Bang bang peanut sauce, sesame, coconut, lime and coriander

Rilette Dark rye bread, crushed avocado, basil pesto and fresh herb salad

Red chicory, plant-based cream, kohlrabi, cranberries, candied pecans with an apple cider dressing

Lettuce, avocado and tomato with a spiced Marie Rose sauce

Chayote, sesame, white mooli and shredded Chinese leaf Info

Plant-based cream cheese, pistachios, olives with a tomato and sherry dressing

Avocado, tomato and spiced mayo

Cashew nuts, sesame and hoisin sauce

Dark rye and lemon

Light cheesy cream sauce

Candied pecans and apple cider dressing

Poached eggs on whipped yoghurt with chilli and lemon, served with toasted sourdough

Santiago de Cuba Carta Blanca, Pineapple & Mango, Lime, Coconut, Champagne

Ketel One, toffee fudge liqueur, cold brew coffee, Kahlua, vanilla

Casamigos Blanco, cucumber, rose syrup, lime Enjoy as classic margarita or spicy picante

Ron Zacapa Centenario No.23, Talisker 10yo, chocolate wine, caramelised peanuts, bitters

Tanqueray, strawberry, elderflower, garden mint & wild honey topped with the Ivy champagne

Don Julio Reposado, raspberry jam, ginger, lime, Fever-Tree Pink Grapefruit

Tanqueray, Pedro Ximénez, cream, vanilla, cinnamon

Johnnie Walker Black Ruby, cherry, honey, lemon

Tanqueray No. Ten, Campari, sloe & hawthorn, rhubarb bitters

The perfect aperitif, the signature Bellini serve borrowe from our Harry's Italian restaurants. Peach purée, Prosecco

Aperol, Fever-Tree Soda, Prosecco, orange

St Germain, Fever-Tree Soda, mint, Prosecco

Pomelo & Elderflower Aperitif, Prosecco

With oven-baked meringue, vanilla cream

Almond and Hazelnut cream, warm chocolate sauce

Flamed tableside with vanilla custard and a caramelised sugar crust

With Bourbon vanilla and shaken coffee

Hot salted caramel sauce

Salted caramel sauce, dates, clotted cream and gold flakes (£1.95 supplement)

dark chocolate sauce, citrus yoghurt

With chutney, grapes, celery and crackers

Flamed tableside with silky vanilla custard and a golden caramelised sugar crust Info

Classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce Info

Rum-soaked sponge with mango purée, Chantilly cream and lemon balm

Aged Cheddar cheese, served with crackers, apple and celery

Hazelnut and dark chocolate sundae with bourbon vanilla ice cream, crushed hazelnuts and meringue

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

With Madagascan vanilla ice cream and Calvados flambé (14 mins bake time)

With a liquid caramel centre

Cornish Yarg, Stilton, Melusine goat's cheese, Camembert Le Fin Terroir and Blackstone Vintage Cheddar with apple and apricot chutney and crackers Info

We can prepare a special version of our famous chocolate bombe to suit the occasion, Anniversary, Congratulations or Graduations

Decadent, golden, chocolate sphere with vanilla ice cream, honeycomb and chocolate strands, finished with freeze-dried raspberries, shimmering gold flakes, and a pour of warm salted caramel sauce

Flambéed Christmas pudding with almonds, redcurrants and vanilla cream

Melting chocolate dome, vanilla ice cream, Baileys, milk foam and caramel sauce

Macerated strawberries, vanilla cream and baked meringue

Raspberry sorbet with pistachio mousse and raspberry sauce

Laurent-Perrier Champagne espuma

Vanilla ice cream and honeycomb

Clotted cream and toffee sauce

Vanilla cream, coconut and lime

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

Grilled halloumi and ripe avocado, poached free-range eggs with creamy hollandaise, crispy potato rösti, roasted flat mushrooms and plum tomatoes, fresh watercress, and baked beans, accompanied by your choice of white, granary, or gluten-free toast

A classic toasted muffin layered with delicate smoked salmon, perfectly poached eggs and creamy hollandaise sauce

Honey-baked ham, Cheddar cheese and spinach with grilled tomato

Scrambled free-range hen's eggs and The Ivy 1917 Cure smoked salmon

On dark caraway toast with pomegranate, sesame, toasted seeds and coriander

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

Toasted muffin, free-range eggs and hollandaise sauce

Toasted muffin, poached free-range hen's eggs and hollandaise sauce

Served with whole milk

Served with whole milk

Watercress, lemon

Crumbed chicken breast with a fried hen's egg, Parmesan and salad mâche.

Slow-cooked guinea fowl leg, served with duck sausage, gigantes beans, capers, red peppers and olives in a rustic tomato sauce

Tenderstem broccoli, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Charred tomato, mustard sauce

Crumbed chicken breast with a fried hen's egg, truffle sauce, Parmesan and salad mâche Info

The Ivy 1917 batter with mushy peas, thick cut chips and tartare sauce

Poached free-range hen's egg with a crushed pea and herb sauce

Slow-braised lamb and beef with Cheddar mash, rosemary and red wine sauce Info

Sticky rice, edamame beans, cucumber, wakame seaweed, chilli, mizuna and a ponzu dressing

With red chilli, sesame seeds, citrus-pickled fennel and yuzu mayonnaise Info

Served at the table with vine-ripened cherry tomatoes, basil, roasted garlic, chilli, extra virgin olive oil and parsley

Artichoke, courgette, sun-blushed tomatoes, olives and capers in a roasted red pepper sauce with grated Italian cheese

Sweet potato, spinach, sun-blushed tomatoes, lemongrass, coconut milk, chilli, crispy lotus root and aromatic rice

Hand-cut sirloin steak served with shallots, cornichons, capers, mustard, parsley and egg yolk

Pigs in blankets with scrambled eggs, potato rösti, roasted tomato, cranberry ketchup and watercress

Tomato, mushroom, baked beans, scrambled eggs, potato rösti, cranberry ketchup and watercress'

Roasted plum tomatoes, sesame, mixed seeds, pomegranate and coriander'

Scrambled free-range hen's eggs and cured smoked salmon'

Toasted muffin, poached free-range hen's eggs and hollandaise sauce

gem lettuce, Parmesan, capers, radish and caesar dressing

capers, calabrian chilli, roasted red pepper

Roasted red pepper and Calabrian chillies with rocket, sun-blushed tomatoes and fresh burrata

Smoked salmon in a cream sauce with capers, lemon zest, parsley and tomato

Anchovies, capers, fried egg and red wine sauce

Poached free-range hen's egg, steamed spinach, finished with a rich lobster bisque

Thinly-beaten steak with peppercorn sauce, onions, thick cut chips and watercress (£4.95 supplement)

Spinach, broccoli, sun-blushed tomatoes, lemongrass, crispy lotus root and aromatic rice

Smoked pancetta, chestnut mushrooms, pearl onions in a red wine and port sauce with mashed potato

Apricot, cranberry and pork stuffing, pig in blanket, sprout and parsley mash, cranberry chutney, red wine sauce

Roasted red pepper and Calabrian chillies, rocket, sun-blushed tomatoes

Tenderstem broccoli, citrus beurre blanc and watercress

Crispy shallots and buttered spinach

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

A classic toasted muffin layered with delicate smoked salmon, perfectly poached eggs, and creamy hollandaise sauce

On dark caraway toast with pomegranate, sesame, toasted seeds and coriander

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

Scrambled egg, smoked streaky bacon, sausage and hash brown with toasted granary bread

Blackberries, raspberries and strawberries

Chia, goji, sunflower, maple and blueberry compote with red berries

Scrambled free-range hen's eggs on toasted granary

Harissa-marinated monkfish, red fish and prawns with sweet potato, spinach, tomatoes, coconut and aromatic rice Info

With Parmesan

With sprouting broccoli, lemon and watercress

With triple-cooked chips

Linguine pasta with a rustic tomato bolognese, Parmesan and parsley

Lightly crumbed chicken fillet served with sprouting broccoli

Beef burger with tomato ketchup, mayonnaise and thick cut chips. Add West Country Cheddar £1.95

Lightly battered fish fillet with mushy peas and triple-cooked chips

Creamed mashed potatoes and gravy

Yuzu mayo, broccoli and pickled fennel

Brandy and peppercorn sauce, spinach

Woodland mushroom sauce, pangrattato

Calabrian chilli and smoked paprika sauce

Citrus caviar sauce, tenderstem broccoli spears, watercress