The Ivy St Helen's Square York Menu & Prices — York

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

Served with whole milk

Served with whole milk

Sicilian lemonade or raspberry crush

Served with whole milk

Served with whole milk

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

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

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

With triple-cooked chips, crispy shallots and buttered spinach

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

Toasted sourdough with rich salted butter and your choice of preserves, available on white or granary bread

With salted butter and selection of preserves

Mini pastries with butter and preserves

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

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

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

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

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

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

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

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

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

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

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

Charred tomato, mustard sauce

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)

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

gem lettuce, Parmesan, capers, radish and caesar dressing

capers, calabrian chilli, roasted red pepper

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

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

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

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

Chayote, sesame, white mooli and shredded Chinese leaf Info

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

Miso wasabi mayonnaise, sriracha, coriander and lime Info

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

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

Red Chicory, truffle vinaigrette, pickled herbs

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

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

Citrus mayonnaise, pickled fennel, sesame seeds

With miso mayo and sesame seeds

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

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

Chilli, chayote, sesame, radish and shredded Chinese leaf

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

yuzu-pickled fennel, yoghurt, lime and chill dressing

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

Toasted muffin, poached free-range hen's eggs, hollandaise and triple-cooked chips

Chargrilled, thinly-beaten steak, with fried free-range hen's eggs and triple-cooked chips

Toasted muffin, free-range hen's eggs, hollandaise sauce and triple-cooked chips

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

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

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

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

Strawberry & watermelon puree topped with Fever-Tree Apricot & Grape Soda

Mango & passion fruit puree topped with Fever-Tree Apricot & Grape Soda

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

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

Macerated strawberries, vanilla cream and baked meringue

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

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

Raspberry sorbet with pistachio mousse and raspberry sauce

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

Selected berries and redcurrants with frozen yoghurt and white chocolate sauce

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

With Bourbon vanilla and shaken coffee

With a liquid caramel centre

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

With oven-baked meringue, vanilla cream

Almond and Hazelnut cream, warm chocolate sauce

Flamed tableside with vanilla custard and a caramelised sugar crust

Hot salted caramel sauce

With chutney, grapes, celery and crackers

Laurent-Perrier Champagne espuma

Vanilla ice cream and honeycomb

Clotted cream and toffee sauce

Vanilla cream, coconut and lime

dark chocolate sauce, citrus yoghurt

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

New Zealand

England

California, 2019

New Zealand, 2022

Spain, 2020

New Zealand, 2020

France, 2025

Cotes de Provence, France, 2025