Thursday 27 April 2017   download menu

The menu at St. John Bread and Wine changes between lunch and supper every day and is structured largely around smaller, starter size dishes which we encourage guests to share.

Native Oysters (each)
Asparagus and Federia
Kohlrabi, Brown Shrimp and Chervil
Grilled Onions, Goat's Curd and Mint
Smoked Mackerel and Pickled Red Cabbage
Duck Liver and Foie Gras Toast
Squid, Fennel and Green Sauce
Smoked Cod's Roe, Egg and Cress
Snails and Oakleaf
Duck Hearts, Potato Cake and Watercress
Braised Cuttlefish, Red Wine and Aioli
Cold Mutton, Chicory and Anchovy
Beans, Bacon and Egg

Courgettes, Lentils and Yoghurt
Grilled Mackerel and Wild Garlic
Ox Heart, Chips and Ketchup
Veal and Trotter Pudding


Eccles Cake and Lancashire Cheese
Bread and Butter Pudding
Apple Crumble and Vanilla Ice Cream
Buttermilk Pudding and Poached Rhubarb
Chocolate Mousse and Brandied Prunes
Hokey Pokey Ice Cream
Rum and Raisin Ice Cream (one scoop)
Apple Sorbet and Polish Vodka
Madeleines Half Dozen (fifteen minutes)
Madeleines One Dozen (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
Reservations Wine Orders Mailing List