Review: Launch of a new menu at Ivy Marlow Garden


Spring has officially arrived and The Ivy Marlow Garden is celebrating the turn of the season with some new favourites.

The restaurant which serves breakfast, brunch, dinner and afternoon tea has added a number of new dishes as well as fresh cocktails inspired by its menu.

Sourced from UK suppliers, new starters include ‘Garden Pea and Nettle Soup’ (£6.95) and ‘Grilled Asparagus’ with Szechuan mayonnaise, capers, slivered almonds, quail egg and watercress (£8.50).

The quail egg and Szechuan mayonnaise ensured that every bite of asparagus came with delicious flavors alongside the almond flakes adding a hint of hazelnut.

The restaurant also offers a renewed selection of steaks to try to capture the essence of the changing seasons.

Another new main course option is ‘Korean glazed chicken’ served with marinated mooli sauce, sesame, avocado and jalapeño, citrus mayonnaise (£17.95) in a nod to the restaurant’s new franchise The IvyAsia.

The restaurant also displayed two ‘market specials’: ‘Turbot Meuniere’ (£34.95) and ‘Roasted Lamb Rump’ (£24.95).

I went for the latter and it came with asparagus, creamed potatoes and morel cream sauce.

The lamb was perfectly cooked with a nice red middle while the asparagus and potato came together well to continue the spring theme.

Bucks Free Press:

Food lovers can enjoy a ‘Black Bee Honey and White Chocolate Cheesecake’ (£9.25), made with Black Bee Honey from the UK and served with mango sorbet, honeycomb and edible flowers.

We were told the dessert took ten steps to make and it turned out 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.

“This is a mixed flower variety from hives in Northamptonshire.

“This honey was selected for its light, sweet flavor and liquid quality, which makes it ideal for desserts like this.”

Bucks Free Press:

Alongside this, 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 and The Ivy Collection champagne.

The other features a sumptuous blend of Gray Goose Le Poire, Italicus Bergamot Liqueur, Lillet Blanc, Lemon and The Ivy Collection Champagne.

Both were really refreshing and light adding to the spring feeling surrounding the restaurant.

Bucks Free Press:

In two weeks, 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 dough, chocolate sponge cake and lemon balm.

Richard Martinez, General Manager of The Ivy Marlow Garden, said: “With reimagined favorites as well as 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 awakening of the senses after a long winter.”

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