Review on The Ivy Victoria

The Ivy Victoria has joined Richard Caring's expanding stable of restaurants, located just a short walk from Victoria station in the former premises of Jamie's Italian. Set over two floors, Martin Brudnizki Design Studio have waved their magic with the brands trademark glitzy interiors. The main dining room is on the ground floor with an upstairs pink onyx cocktail bar with a cosy roaring fire in the winter months. The carefully curated artwork on the walls throughout the venue takes inspiration from nearby famous landmarks, such as Buckingham Palace, Victoria Station and the West End.

Menus are all-encompassing, offering something for all occasions, guests can pop in for breakfast, working lunches, and for a celebratory meal or cocktail in the evening. Among the starters look for warm crispy duck salad with five spice dressing, toasted cashews, watermelon, beansprouts, sesame seeds, coriander and ginger before a main course of miso black cod fillet, baked black cod, hoba leaf, pickled fennel and miso sauce. There's plenty of temptation when it comes to desserts witness the wicked witch hat, white chocolate mousse, mint, popping candy and salted caramel sauce or malted banana ice cream, chocolate brownie, caramelised banana, candied pecans and cocoa nib tuile. 

The wine list offers a good spread across the globe and there's also cocktails like Candy Floss Fizz, fairy floss and Prosecco complemented with Lanique Rose
Petal Liqueur, lychee, ginger and Havana Club 3 year old rum.

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Cuisine

Modern British

Chef

Sean Burbridge and Katie Burke

Restaurant Opening Times

Breakfast: 7.30am (9.00am Sat & Sun) through
Lunch: until
Dinner: 12.30am (12.00am Fri & Sun)

Accepted credit cards

Visa, Master Card, American Express

Online Booking Availability for The Ivy Victoria

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Facilities at The Ivy Victoria

  • Pre theater meals
  • Alfresco dining
  • Private dining room
  • Private parties
  • Vegetarian menu
  • 292 covers

Address

The Ivy Victoria
66 Victoria Street
Victoria
South West London
SW1E 6SQ

Nearest tube station: Victoria

Customer Ratings on The Ivy Victoria

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The Ivy Victoria Sample Menu

SAMPLE ALL DAY MENU

SAMPLE ALL DAY MENU

Truffle arancini
Fried Arborio rice balls
with truffle cheese
5.95
Spiced green olives
Gordal olives with chilli,
coriander and lemon
3.50
Salted smoked almonds
Hickory smoked and
lightly spiced
3.25
Zucchini fritti
Crispy courgette fries with
lemon, chilli and mint yoghurt
5.95
Salt-crusted
sourdough bread
With salted butter
4.75

STARTERS
Roast pumpkin soup – 6.95
Creamed pumpkin with
truffle ricotta, pine nuts
and crispy sage
Yellowfin tuna
carpaccio – 10.95
Cucumber, baby basil
with an apple, jalapeño and
avocado sauce
Crispy duck salad – 9.50
Warm crispy duck with five spice
dressing, toasted cashews,
watermelon, beansprouts, sesame
seeds, coriander and ginger
Truffled wild mushrooms – 8.95
Potato rösti, creamed mushroom,
fried quail's egg and grated truffle
The Ivy Cure
smoked salmon – 10.75
Black pepper, lemon,
and dark rye bread
The Ivy Cure smoked salmon
and crab – 13.75
A quenelle of crab and dill cream,
lemon, dark rye bread
Lobster risotto – 13.95
Samphire, basil, Arborio rice,
finished with a shellfish foam
Jackfruit and peanut
bang bang salad – 8.50
Chayote, Chinese leaf, mooli, crispy wonton,
peanuts, sesame seeds and coriander
Stracciatella di bufala – 11.95
Crispy artichokes,
pear and truffle honey
Shellfish cocktail – 14.95
Lobster, prawn, crab and brown
shrimps with avocado, cherry
tomatoes, Marie Rose sauce
Tempura prawns – 11.95
Crunchy fried Nobashi prawns
with pickled mooli, cucumber,
edamame and a matcha tea sauce
Steak tartare – 9.95
Hand-cut raw beef striploin
with a Tabasco mustard dressing,
cornichons, shallot, parsley,
egg yolk and toasted granary
Duck liver parfait – 8.50
Caramelised hazelnuts,
truffle, pear and ginger
compote, toasted brioche
Seared Atlantic
scallops – 13.75
Cauliflower purée, caper butter,
tamarind glaze, apple batons
and a golden crumb

MAINS
The Ivy shepherd's pie – 14.95
Slow-braised lamb leg with beef,
Wookey Hole Cheddar potato mash
and a truffle sauce
Roasted half chicken – 17.50
Off the bone with crispy skin,
smoked aubergine purée, tomatoes,
peppers and a Moroccan sauce
Salmon and smoked
haddock fish cake – 15.50
Crushed pea and herb sauce
with a soft poached hen's egg
and baby watercress
Keralan sweet potato curry – 15.50
Choy sum, broccoli, coriander and
coconut with steamed jasmine rice
Roast butternut squash
with grains – 14.25
Buckwheat, chickpeas, pumpkin
seeds, sesame and pomegranate with
crumbled feta cheese, harissa sauce
and coriander dressing
Roast fillet of salmon – 17.50
Sprouting broccoli, Champagne
and caper cream sauce
Fish & chips – 16.50
Traditional battered cod served
with mashed peas, thick cut chips
and tartare sauce
Chicken Milanese – 18.50
Brioche-crumbed chicken
breast with a fried egg, Parmesan
and truffle cream sauce
MARKET SPECIAL MP
Of the day
Miso black cod fillet – 29.50
Baked black cod, hoba leaf, pickled
fennel and a miso sauce
The Ivy vegetarian
shepherd's pie – 14.95
Truffle-stuffed king oyster mushrooms
with quinoa, chickpeas, roasted
peppers, aubergine and a Moroccan
tomato sauce
Aromatic duck curry – 18.95
Coconut-based Keralan sauce with
chilli, choy sum, sweet potato and
jasmine rice
Iberico pork – 22.95
Roasted pork cutlet with cep butter,
creamed potato, baked apple and
Calvados cream sauce

STEAKS
Sirloin 8oz/227g – 24.95
21 day Himalayan Salt Wall dry-aged
Fillet of beef 7oz/198g – 29.95
Succulent, prime centre cut, grass-fed
Rib-eye on the bone 12oz/340g – 32.95
21 day Himalayan Salt Wall dry-aged, grass-fed, UK rib-eye steak
Steak tartare – 21.75
Hand-cut raw beef striploin with a Tabasco mustard dressing,
cornichons, shallot, parsley, egg yolk and thick cut chips

SAUCES
Béarnaise • Green peppercorn • Hollandaise • Wild mushroom – 3.50 each
Truffle red wine jus – 4.50
Lobster & herb butter – 7.95

SIMPLY GRILLED FISH M P
Sourced daily
Turbot meunière – 34.95
Whole turbot, beurre noisette,
lemon, caper and parsley
Lobster linguine – 29.50
Tomato and chilli sauce with
San Marzanino tomatoes, parsley
and spring onion
The Ivy hamburger – 15.50
Chargrilled in a potato bun with
mayonnaise, horseradish ketchup
and thick cut chips
Add West Country Cheddar – 1.95
Grilled sea bass fillet – 23.95
Smoked aubergine, tomato pesto
and a tomato, olive, shallot and
coriander dressing

SIDES
Baked sweet potato, harissa coconut 4.50
"yoghurt", mint and coriander dressing
San Marzanino tomato and basil salad 3.95
with Pedro Ximénez dressing
Peas, sugar snaps and baby shoots 3.50
Truffle and Parmesan chips 5.50
Sprouting broccoli, miso butter, 4.50
sesame and chilli
Green beans and roasted almonds 3.95
Jasmine rice with toasted sesame 3.50
Creamed wild mushrooms with 4.95
truffle, artichokes and grated Parmesan
Extra virgin olive oil mashed potato 3.95
Green leaf salad with mixed herbs 3.50
Thick cut chips 4.25

DESSERTS
Crème brûlée – 6.95
Classic set vanilla custard with a caramelised sugar crust
Apple tart fine – 8.50
Baked apple tart with vanilla ice cream and Calvados flambé
(14 mins cooking time)
Chocolate bombe – 9.25
Melting chocolate bombe with a vanilla ice cream
and honeycomb centre with hot salted caramel sauce
Rum baba – 8.25
Plantation rum soaked sponge with Chantilly cream and raspberries
Blackberry ice cream sundae – 8.25
Vanilla ice cream with meringue, roasted hazelnuts,
blackberry mousse, shortbread and a warm blackberry sauce
Malted banana ice cream – 7.50
Chocolate brownie, caramelised banana,
candied pecans and cocoa nib tuile
The Wicked witch hat – 10.95
White chocolate mousse, mint,
popping candy and salted caramel sauce
Frozen berries – 7.25
Mixed berries with yoghurt sorbet and warm white chocolate sauce
Ice creams and sorbets – 5.25
Selection of dairy ice creams and fruit sorbets
Mini chocolate truffles – 3.50
With a liquid salted caramel centre
Selection of three cheeses – 9.95
Fourme d'Ambert, Cornish Yarg and Camembert from Normandy
with pear chutney, rye crackers

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

The Ivy Victoria Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of The Ivy Victoria

Virtual Tour of The Ivy Victoria