Flavours of Asia Experience Menu

JOIN US ON A JOURNEY ACROSS ASIA WITH NEW EXPERIENCE MENU 

This summer, The Ivy Asia is inviting guests to explore the flavours, ingredients and culinary styles of Asia through its newly refreshed Experience Menu and destination-inspired cocktail collection – created in partnership with The Orientalist Spirits – offering a dining experience that journeys from the vibrant streets of Bangkok to the rich coastal flavours of the Philippines, without leaving the UK.

The journey begins in Japan with Lobster Crisps topped with spicy yuzu dressing and avocado, alongside Rainbow Rolls with snow crab, avocado and creamy spicy mayonnaise, and Yellowtail Nigiri finished with wasabi salsa. Paired perfectly alongside these dishes is the Osaka Sour cocktail, combining The Orientalist Whisky with elderflower and yuzu for a bright, citrus-led serve inspired by the bars of Osaka.

Guests are then transported to Thailand and Vietnam through fresh, vibrant dishes designed to capture the bold flavours of Southeast Asia. The Spicy Salmon Laab pairs Thai-style salmon ceviche with nam jim dressing, coriander and kaffir lime, while the Vietnamese Summer Salad layers vermicelli noodles with fragrant herbs, chilli and roasted peanuts. Accompanying cocktails include the Bangkok Mule, blending The Orientalist Vodka with mango, lemongrass and ginger beer and the Cà Phê Trứng Martini, inspired by traditional Vietnamese egg coffee with The Orientalist Vodka and notes of pandan, espresso and custard.

The experience continues into Indonesia and Malaysia with heartier, comfort-led dishes including Nasi Goreng – Indonesian-style fried rice with sweet soy marinated chicken, garlic and chilli – and King Prawn Laksa, featuring fragrant coconut broth, creamy noodles, lime and bean shoots. This is complemented by the Kuala Sling, made with The Orientalist Gin, grapefruit, passionfruit, vanilla, dragon fruit and bubbles on the side. For guests looking to elevate the experience further, upgrade dishes include the signature “Black Cod” Miso and Robatayaki Japanese Wagyu.

To conclude the journey, diners arrive in the Philippines with Ube Doughnuts & Soft Serve, pairing Filipino purple yam and coconut doughnuts with soft serve ice cream, best enjoyed alongside the Ube Colada cocktail with coconut, pineapple and yuzu.