An artist's impression of what the Leeds Ivy will look like.
The Ivy has announced that its 200 seater Leeds restaurant will open in the Victoria Quarter next month.
From Tuesday September 25 Leeds foodies can tuck into from breakfast, brunch and lunch, afternoon tea, light snacks and dinner from the luxury and cult London restaurant brand.
Eggs Benedict for breakfast or brunch?
Key dishes from the menu will include hot buttermilk pancakes (with strawberries, raspberries, blackberries, Greek yoghurt, lemon balm and warm strawberry sauce),oak smoked salmon (smoked salmon, black pepper and lemon with dark rye bread), The Ivy shepherd’s pie (slow-braised lamb shoulder with beef and potato mash), salmon and smoked haddock fish cake (crushed pea and herb sauce with a soft poached hen’s egg and baby watercress) and the iconic chocolate bombe (melting chocolate bombe with a vanilla ice cream and honeycomb centre with hot salted caramel sauce).
Fish and chips The Ivy way.
The Chocolate bomb is one of The Ivy's signature desserts.
In addition to the restaurant there is the onyx bar with craft beers from North Yorkshire’s Black Sheep Brewery as well as a selection of cocktails unique to The Ivy Victoria Quarter.
And while the restaurant will be the newest to the Leeds food and drink scene, there is a definite nod to the city's industrial heritage with artwork taking inspiration from Leeds’ wool production industry, for which it was famed during the Industrial Revolution, as well as the railway, aviation, Victorian engineering and local landscape.
Other interior design features feature pendant lighting, marble floor tiles, polished parquet panel flooring and comfortable leather banquettes.
Laura Bamber, Area Manager at The Ivy Victoria Quarter, says: “We’re really excited to announce that our new Leeds brasserie will be opening this September, just a few short weeks away. We’re looking forward to opening in one of the city’s most iconic shopping and leisure destinations, and are excited to showcase our all-encompassing menus to our guests and future regulars.”