Saturday 29 August 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.

Potted Hare
Kohlrabi, Brown Shrimp & Chervil
Smoked Duck Ham, Braised Chicory & Cobnuts
Roast Bone Marrow & Parsley Salad
Grilled Sardines & Green Sauce
Smoked Cod's Roe & Fried Duck Egg
Octopus, Chickpeas & Sherry
Pickled Mackerel, Potato & Creme Fraiche
Pigeon & Foie Gras Terrine
Artichoke, Broad Beans & Curd
Devilled Duck Hearts, Duck Fat Potato
Quail, Celeriac & Apple
Mussels, Cider & Tarragon
Beetroot, Lentils & Yoghurt
Poached Chicken, Leeks & Aioli
Lemon Sole, Brown Butter & Sea Beet
Braised Hare, Kale & Turnips
Grouse & Damson


Eccles Cake & Lancashire Cheese
Chocolate Terrine & Crème Fraîche
Bread Pudding & Butterscotch Sauce
Caragheen Pudding
Damson & Sherry Trifle
Apple & Blackberry Crumble
Strawberry Ice Cream
Dr Henderson Ice Cream (one scoop)
Raspberry 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
Reservations Wine Orders Mailing List