The team behind The Ivy Asia have revealed what’ll be on the menu ahead of its highly anticipated Scottish debut, giving Glasgow diners their first glimpse of the dishes and cocktails that have made it a favourite at locations across the UK and Ireland.
Opening on Tuesday 20 October at 30-40 St Vincent Place, the restaurant will bring its Asian-inspired dining concept to the city for the first time, with a menu spanning sushi, sashimi, small plates and larger dishes. Served sharing-style, the menu gives diners the chance to sample a variety of dishes and experience different flavours throughout the meal, alongside a cocktail list featuring Japanese spirits and tropical fruit flavours.
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Among the signature dishes heading to Glasgow is the Golden Aromatic Duck, served with steamed pancakes, cucumber, spring onion and hoisin sauce. The menu also features “Black Cod” Miso, slow-roasted Alaskan sablefish marinated and glazed in miso for 48 hours, and Char Siu Pork Belly, one of the restaurant’s best-selling large plates.
Small-plate bestsellers include Gochujang Glazed Chicken, Ebi Prawn Tempura Nahm Jim and Pork and Kimchi Gyoza, while the Ivy Asia “Silver Shell” offers a distinctive centrepiece. The Samurai is among the most popular desserts, giving diners a sweet finish to the meal.
For those unsure where to start, the experience menu offers a way to sample a selection of the restaurant’s popular dishes in one sitting. Priced at £70 per person, it is designed to introduce first-time diners to a range of flavours across the menu. A vegetarian experience menu is also available for £60 per person. Both require a minimum of two people.
The cocktail list includes the Mango Sling, one of the restaurant’s bestsellers, alongside the Watermelon and Strawberry Margarita, made with tequila, watermelon, strawberry and yuzu, and the Fire Gimlet, combining Japanese gin, sake, elderflower, hot honey and cucumber. Cocktails start at £12.25, with Japanese whiskies, sake and a selection of wines also available.
Simon Gregory, group executive chef at The Ivy Collection, said: “The food is a huge part of what makes The Ivy Asia such a distinctive experience. The menu draws on influences from across Asia, bringing together different ingredients, flavours and cooking techniques, from the heat of gochujang to the richness of slow-cooked dishes. The sharing-style concept means guests can try a range of dishes in one sitting, moving between different flavours and discovering new favourites along the way.
“We’re looking forward to bringing this experience to Scotland for the first time and giving Glasgow diners the opportunity to explore the menu for themselves.”
Olivia Wong, senior general manager at The Ivy Glasgow, said: “There’s been a real sense of anticipation around The Ivy Asia coming to Glasgow, and we’re excited that the wait is nearly over. Glasgow is in for something special, and we can’t wait for people to experience it for themselves. From the setting to the food and cocktails, it will bring something distinctive to the city’s dining scene.
“We know people will be curious to see what’s on the menu, and we’re looking forward to introducing Glasgow to the dishes that have become favourites across our restaurants. This first look gives diners a taste of what’s to come ahead of opening day on 20 October, and we can’t wait to welcome our first guests and see which dishes become local favourites.”
The restaurant will be based in the former City of Glasgow Bank building alongside the relocated Ivy Glasgow Brasserie.
Built between 1870 and 1873, the historic St Vincent Place building features a former banking hall inspired by Renaissance Florence. The wider venue will accommodate more than 250 covers across the two restaurants.
The Ivy Glasgow Brasserie has moved from its former Buchanan Street site to St Vincent Place, where the new setting also offers a terrace and private dining room.