The Leggy Ladies are back! Back together and back at one of our favourite local haunts, not to mention the scene of our first LL expedition, The Ivy Café Wimbledon.
We were invited down to try their set evening menu; three courses of elegant, wholesome food, and to sample some of their light and mellow CBD cocktails. It goes without saying that the interior of the Ivy is always a welcome scene. The legendary Christmas bauble arch has given way to huge bouquets of seasonal florals, which adorn the vast bar and decorate the gorgeous cosy nooks of the dining area.
We started off the evening with a choice from their CBD cocktail menu each. Between us we had a mocktail, a shandy, and a spritz. I’ll let you decipher who chose which! We found them light and refreshing, a pleasant accompaniment to our meal without interfering with the decadent flavour profiles which would follow.
Lady W and I were both delighted to see some of our favourite Ivy classics had made it onto the set menu. For her, the Roast Salmon Fillet with green beans, almonds and aubergine purée. For myself, the crispy duck salad doused in five spice dressing, cashews and watermelon. The twice baked cheese soufflé was as light and mountainous as ever, and the sides came in an abundance of varieties and vivid colours.
As per our last visit, it was the desserts that truly had the impact of ‘oohs’ and ‘aahs’, with each of us brandishing our cameras at the marvel of sweet and glossy sauces being draped over an array of mouth watering puds. As a trio, we covered three quarters of the dessert menu, with a sticky toffee pudding, a chocolate bombe (it’s considered terribly rude not to), and the frozen berries with yoghurt sorbet, which was a welcome lighter choice for those of us that went for the hearty shepherds pie main.
All in an all, a hugely satisfying evening and, as ever, The Ivy maintains its reputation for style, substance and sophistication.
*The current set evening menu is available Sunday to Thursday at £23.50 for two courses or £27.95 for three until Thursday 10th February 2020.
Written By: Sooz Chef | Food & Drink Editor