The menu at St. John Bread and Wine changes between lunch and supper everyday. The menu is structured largely around smaller, starter size dishes which we encourage guests to share with around a half dozen more substantial dishes offered from midday or 1.00 pm at lunchtime and 6.00 pm or 7.00 pm at supper time.
The reason for the time specific dishes on the menu is that some of our suppliers don't arrive in London until later in the morning or evening, and that some of the main course size dishes are cooked in the bread ovens once baking has finished and so may not be ready for noon or the start of supper service.
It's worth noting that on weekends, the kitchen at Bread and Wine closes at 4.00 pm and re-opens at 6.00 pm, however we can still offer diners a glass of wine, cheeses and something sweet from the bakery counter.
For details of group menus, see the FEASTING page.
Jersey Rock Oysters (each)
Cauliflower, Chickpeas & Leeks
Duck Ham, Quince & Walnuts
Smoked Mackerel & Pickled Red Cabbage
Ox Heart, Celeriac & Mustard
Calf's Brains, Brown Butter & Capers
Crispy Skate Cheeks & Tartare
Foie Gras & Duck Liver Toast
Salt Beef & Pickled Chicory
Mussels, Cider & Tarragon
Lentils, Ramson & Yoghurt
Dexter Mince on Dripping Toast
White Face Mutton, Turnips & Black Cabbage
Pigeon, Barley & Radishes
Skate, Potatoes & Alexanders
Eccles Cake & Lancashire Cheese
Chocolate Cake & Crème Fraîche
Pear & Sherry Trifle
Baked Caramel Custard
Honey & Brandy Ice Cream
Lemon Sorbet & Russian Vodka
Half Dozen Madeleines (fifteen minutes)
One Dozen Madeleines (fifteen minutes)
Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook
Beyond Nose to Tail: A Kind of British Cooking Part II
The Complete Nose to Tail: A Kind of British Cooking