Wednesday 7 October 2015   download menu

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)
Parsnip Soup
Cauliflower, Leeks & Butterbeans
Kohlrabi, Brown Shrimp & Chervil
Globe Artichoke Vinaigrette
Ox Heart, Dandelion & Pickled Walnut
Potted Pork & Rabbit
Pastrami & Pickled Chicory
Roast Bone Marrow & Parsley Salad
Squid, Fennel & Green Sauce
Quail & Bramley Jelly
Mussels, Cider & Tarragon
Roast Shallots, Lentils & Goat's Curd
Devilled Kidneys
Braised Hare, Red Cabbage & Horseradish
Plaice, Brown Butter & Capers
Grouse & Damson


Eccles Cake & Lancashire Cheese
Chocolate Terrine & Crème Fraîche
Bread Pudding & Butterscotch Sauce
Lemon Pie
Apple & Blackberry Crumble
Damson Jelly & Shortbread
Dr Henderson Ice Cream (one scoop)
Rum & Raisin Ice Cream
Apple Sorbet & Polish 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
Reservations Wine Orders Mailing List