The Ivy Asia, Guildford will be opening its doors in Tunsgate Quarter on Monday 14th March.
Marcus and I were lucky enough to be invited to their launch party on Thursday 10th March and it is very unlikely that you will be disappointed. Arriving at 6.30pm, the restaurant was brightly lit and terrifically welcoming – and that was just the street view. The entrance is lovely, with the pink onyx flooring a real sight to behold. The ground floor hosts a reception and a small bar area, alongside the washrooms. You climb a grand staircase to the first floor dining room, which is fabulously ornate. It has elements of the traditional atrt deco style of the Ivy but with the much richer, brighter, more decadent hues of Asia.
The menu looks very interesting,w ith a lovely fushion of dishes from the cuisines of Asia. We had a few tasters, which including some excellent sushi, especially a wonderful seared Wagyu beef tataki. There was a terrfic prawn dumpling and a robata lamb chop, but sadly we weren’t close enough to the kitchens to get to taste the other dishes. The cocktails were lovely, including a speciality of the house – the Beihing Sling – with Wyborowa Vodka, Umeshu Plum Sake, jasmine, vanilla, lime, apple juice and plum bitters.
All in all, this is a really special place and we can’t wait to give it a try!
The Ivy Asia,20 Tunsgate, Guildford GU1 3QS
01483 958880
Their press release is below:
On arrival, diners will be met by the now synonymous, luminous pink onyx flooring as well as a gold panelled pagoda and sweeping staircase leading to the main restaurant. Fitted beautifully with striking artwork, luxurious Asian fabrics, colourful wallpapers, and antiques, the first floor is designed to be an elegant yet vibrant space to dine and enjoy. Alongside the main restaurant and bar, guests will also be able to enjoy a sushi bar seating four and majestic cherry blossom tree.
The Ivy Asia, Guildford’s kitchen will be overseen by Executive Chef Simon Gregory and Head Chef Sagar Rene, whilst dishes will take inspiration from cuisines spanning the continent of Asia. The menu will incorporate much-loved favourites from sister restaurants The Ivy Asia, St Paul’s and The Ivy Asia, Chelsea, with highlights including tuna tartare, avocado and citrus ponzu, sesame crusted prawn dumplings, and an extensive sushi and sashimi selection, including wagyu beef tataki, salmon sashimi, spiced yuzu and avocado salsa, and yellowtail three ways. Vegetarian and plant-based options will include avocado crispy tofu, with a lime and ginger dressing, and roasted aubergine miso and masago arare.
Accompanying the menu will be a delicious selection of cocktails, sakes, wines, Champagnes and Jing speciality Asian teas. Including exclusive drinks such as the Zandaka Espresso Martini, featuring Wyborowa Vodka, Tosolino Coffee Liqueur, Monin coconut syrup and espresso coffee along with the Jonetsu Spritz, a blend of Grey Goose Vanilla Vodka, Aperol, Monin Gomme, pineapple and lime juice, Monin passion fruit syrup, topped off with Ivy Champagne. Both will impact guests with a series of exciting flavours and colourful garnishes,
