Spring has officially sprung and The Ivy Marlow Garden is celebrating the turn of season by offering some new favourites.
The restaurant which serves breakfast, brunch, dinner and afternoon tea has added a number of new dishes as well as some fresh cocktails inspired to its menu.
Sourced from British suppliers, new starters include ‘Garden Pea and Nettle Soup’ (£6.95) and ‘Grilled Asparagus’ with Szechuan mayonnaise, capers, flaked almonds, quail’s egg and watercress (£8.50).
The quail’s egg and Szechuan mayonnaise made sure each bite of the asparagus was accompanied by great flavours alongside the almond flakes adding a nutty hint.
The restaurant is also offering a renewed selection of steaks to try and capture the essence of the changing seasons.
Another new option among the mains is the ‘Korean Glazed Chicken’ served with pickled mooli, sesame, avocado and jalapeño sauce, citrus mayonnaise (£17.95) in a nod to the restaurant’s newest franchise The Ivy Asia.
The restaurant also displayed two ‘Market Specials’ of ‘Turbot Meuniere’ (£34.95) and ‘Roasted Lamb Rump’ (£24.95).
I went for the latter and it came with asparagus, creamed potato and a morel cream sauce.
The lamb was cooked perfectly with a nice red middle whilst the asparagus and potato combined well to continue to spring theme.
Those with a sweet tooth can enjoy a ‘Black Bee Honey and White Chocolate Cheesecake’ (£9.25), featuring UK-based Black Bee Honey and accompanied by mango sorbet, honeycomb and edible flowers.
We were told the dessert takes ten steps to make and it showed with it tasting as good as it looked.
Chris Barnes, beekeeper and founder of Black Bee Honey said: “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 these, diners can try a drink from a selection of spring cocktails, including the 'French Garden 75' (£12.25) and a 'Sparkling Peartini' (£12.50).
The first incorporates Hendricks Gin, St. Germain Elderflower Liqueur, sugar, lime, cucumber & The Ivy Collection Champagne.
The other features a sumptuous blend of Grey Goose Le Poire, Italicus Bergamot Liqueur, Lillet Blanc, lemon & The Ivy Collection Champagne.
Both were really refreshing and light adding to the spring feeling surrounding the restaurant.
In two weeks’ time, The Ivy Marlow Garden will also be offering a limited-edition dessert, ‘The Easter Nest’ (£9.95).
Only available on Easter weekend from April 15 to 18, the dark and white chocolate mousse will be accompanied by Kataifi pastry, chocolate sponge and lemon balm.
Richard Martinez, general manager at The Ivy Marlow Garden said: “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.”
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