Dublin restaurant marks the official start of spring with new, seasonal menu
This spring, The Ivy Dawson Street 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.
The new menu will feature a number of artisanal suppliers, with dishes including Garden Pea & Nettle Soup (7.95), Grilled Asparagus with Szechuan mayonnaise, capers, flaked almonds, quail’s egg and watercress (10.50), and a renewed selection of John Stone steaks, all truly capturing the essence of the changing seasons.
Jonathan Cahill, Sales Manager at John Stone Fine Foods, comments: “We are proud to be working with The Ivy to provide our 100% Irish award-winning produce for the new spring menus. John Stone has over fifty years’ experience in dry-ageing beef. This process, combined with the authenticity of Irish grass-fed beef, results in subtle, delicate flavours that make our beef a favourite all over the world. Our master butchers have a rigorous selection process which guarantees consistent quality year round.”
Those with a sweet tooth will be able to enjoy a new Healy’s Honey and White Chocolate Cheesecake (9.25), featuring Healy’s Honey and accompanied by mango sorbet, honeycomb and edible flowers.
The Ivy Dawson Street 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.
Jamie Belton, General Manager at The Ivy Dawson Street, 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.”
To book a table please visit www.theivydublin.com