This is Ivy's famous steakhouse with a Peter Doyle designed menu and Chris Whitehead as the head chef. For steak lovers, it is heaven. You can get the whole range from Black Angus to Wagyu to Chateaubriand. Plenty also for the few like me who are not huge steak lovers and the duck this night was beautifully cooked. Don’t miss the chocolate fondant!

Crisp skin duck breast, corn cake, bean shoots and a very spicy coriander mint paste.

Chateaubriand (rangers 300 day grain fed angus), 500G, roast mushrooms, sautéed potatoes, bordelaise sauce.

Hot Valhrona chocolate fondant, roast peanut ice-cream, honeycomb soil

Warm apple cinnamon crepes, cinnamon ice-cream, caramel sauce