The Ivy, Cardiff marks the official start of spring with new, seasonal menu
This spring equinox, The Ivy Cardiff launches a delectable new menu embracing the flavours of spring. With a sense of freshness and renewal, guests will be taken on a journey of rediscovery with a selection of delights featuring ingredients that the new season brings to our tables.
Launching on the official first day of spring, diners will be able to enjoy a series of seasonal favourites that spotlight the best of British ingredients. The new menu will feature a number of artisanal British suppliers, with new dishes including Garden Pea & Nettle Soup (£6.95), Grilled Asparagus with Szechuan mayonnaise, capers, flaked almonds, quail’s egg and watercress (£8.50), and a renewed selection of steaks, all truly capturing the essence of the changing seasons.
Those with a sweet tooth will be able to enjoy a new Black Bee Honey and White Chocolate Cheesecake (£9.25), featuring UK-based Black Bee Honey and accompanied by mango sorbet, honeycomb and edible flowers.
Chris Barnes, Beekeeper and founder of Black Bee Honey says: “We were delighted when The Ivy chose to use our honey for their spring menu. It’s a mixed floral variety sourced from hives in Northamptonshire. This honey was selected for its light, sweet flavour and runny quality, making it ideal for desserts such as this.”
Alongside new dishes, guests will be able to enjoy a delicious and refreshing selection of spring cocktails, including the Bae Caerdydd (£9.50), incorporating Vanilla Vodka, Xante Pear Brandy and Chambord, shaken with lemon juice, sugar syrup, pineapple juice and fresh raspberries, and Dragon’s Fire (£9.75), featuring a sumptuous blend of Absolute Citron, Manzana Verde, apple juice, lemon juice, passion fruit and fresh raspberries, finished with a flaming passion fruit shell.
The Ivy Cardiff will also be offering a limited-edition dessert this Easter. The Easter Nest (£9.95) is a sumptuous dark and white chocolate mousse, accompanied by Kataifi pastry, chocolate sponge and lemon balm, available on Easter weekend only from Friday, 15 to Monday, 18 April.
Matt Glister, General Manager at The Ivy Cardiff, comments: “With reimagined favourites alongside a selection of new dishes, our new menu celebrates the best ingredients the spring season has to offer. A visit to The Ivy is the perfect reawakening of the senses after a long winter.”
The spring menus launch from Sunday, 20 March. To book a table, please visit https://theivycardiff.com/