With summer now in full bloom, The Ivy Temple Row has launched a selection of new seasonal dishes for guests to enjoy during the warmer months.
With an abundance of vibrant flavour and colour, dishes include a Goat’s Cheese and Courgette Tart, with artichoke tapenade, mixed herbs, and truffle crème fraiche sauce to start, the Pan-Fried Salmon Fillet served with asparagus spears, courgette ribbons, toasted pine nuts, and a chive velouté for mains, and the delicious Almond and Blueberry Panna Cotta for dessert, featuring a limoncello sauce, almond tuile, and gold flakes.
Other summer specials include the Chargrilled Halloumi starter with spiced fregola, tomato and red pepper salsa, crispy onions, herb mayonnaise and coriander cress, the Strawberry Eton Mess Sundae with meringue, Chantilly cream, and baby basil, and the delicious Monkfish and Prawn Curry served with a Malaysian curry sauce, choy sum, shaved coconut, chilli, sweet potato crisps and fluffy jasmine rice.
The menu is complemented by a range of summer cocktails including the Summertime Brum, with Olmeca Reposado Tequila, Pampelle Grapefruit Aperitif and mint, grapefruit, lime & sugar, the Bloodflowers Margarita, a twist on a classic Margarita with Olmeca Altos Plata Tequila, St Germain elderflower liqueur, blood orange, lime and orange juice, and the Mango Colada, a tropical dream made with La Hechicera Reserva Familiar Rum, mango, coconut and lime.
