Feasting Menu   download menu

Larger groups (of 10 or more) dining at St. JOHN are offered our Feasting Menu, a seasonal choice of dishes to share.

We believe that the feasting approach enhances the sense of occasion that brings a large group of people together around one table.

The group will pre-order either one or two dishes for each course for the whole party to share.  If two choices are made, these will be divided 50:50 and served on equal feasting platters.  
The current menu is available below, or above to download.

Please contact Laura Bott on [email protected] or 020 7553 9844.  She will be happy to guide you through the process of ordering and talk you through the dishes available. The menus change with the seasons; if you have something specific in mind, perhaps something you have enjoyed from our a la carte menu or a menu around a seasonal theme, Laura can discuss a bespoke set menu with you.

This season's menu is below.

Click here to download a PDF of the menu


Carrots and Aioli

To Start

Crispy Pig’s Cheek and Dandelion
Roast Shallots, Goat’s Curd and Mint
Whole Crab and Mayonnaise
Grilled Ox Heart, Beetroot and Pickled Walnut
Skate, Bread and Green Sauce
Cauliflower, Leeks and Butterbeans
Mussels, Celeriac and Red Onion
Foie Gras
Roast Bone Marrow and Parsley Salad

The Main Courses

Whole Roast Suckling Pig
The small pig feeds up to 14 guests (£380), medium up to 17 (£410) and large up to 22 (£450). One week’s notice needed to guarantee availability. Orders for pigs are not processed until we have received an advanced payment for that amount, which will then be deducted from the final bill. Please note that we cannot offer a refund for the advanced payment towards the final bill.
Roast Beef, Dripping Carrots and Horseradish
Whole Baked Fish on Green and White Vegetables
Braised Rabbit, Mustard and Bacon
Braised Lamb, Turnips and Aioli
Hake and Leek Pie
Chicken and Ox Tongue Pie
Pigeon and Trotter Pie

Side Orders

Green Salad

Dessert Options

Eccles Cake and Lancashire Cheese
Chocolate and Prune Trifle
Pear and Almond Tart
Blackberry Mousse and Shortbread
Rum and Raisin Parfait
Bread Pudding and Butterscotch Sauce
Steamed Jam Sponge and Custard
Apple and Calvados Cake
Cheese, Raisin Bread and Crackers
Available as a separate course or as the sole dessert option

Whilst we take every precaution, we cannot guarantee all game birds and fowl are free of lead shot.


If you would like guidance with wine choices please email the Wine Team.

Reservations Wine Orders Mailing List