With the nights gradually getting lighter, The Ivy Temple Row is ready to welcome spring time with a selection of new dishes and drinks added to the city centre brasserie’s menu.
As well as picking from all their favourites, guests can now start their Ivy Temple Row experience with warm asparagus spears served with truffle hollandaise (£8.95), before moving on to the range of new main courses.
A grilled chicken and watermelon salad (£14.95) makes for the perfect dish as the weather changes, whilst the new pan-fried sea bass fillet served with marinated courgette and mixed peppers (£23.95) complements an already impressive seafood offering.
New vegetarian and vegan dishes are also available; chargrilled halloumi accompanied by giant cous cous, smoked aubergine and labneh (£13.95) and the quinoa and watermelon salad with roast sweet potato (£13.95) have been added to the A La Carte options.
Behind the bar, the team has also designed a selection of fresh cocktails for the new season, including The Ivy VLS (£9.50), which shakes Ketel One Citroen vodka with Fever Tree Mexican Lime and Yuzu soda, whilst the Virgin Bellini (£5.00) fuses white peach puree with Fever Tree White Grape and apricot soda.
The new dishes and cocktails are available now and all the latest additions can be found, along with booking details, at www.theivybirmingham.com