Wednesday 23 April 2014   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 Oyster (each)
Nettle & Ham Soup
Kohlrabi, Brown Shrimp & Chervil
Wye Valley Asparagus & Coolea
Foie Gras & Duck Liver Toast
Potted Pork
Smoked Cod's Roe & Hen's Egg
Peas & Ticklemore
Lamb Onglet, Barley & Mint
Goat's Curd, Beetroot & Garlic Mustard
Devilled Duck Hearts
Crumbed Lamb, Anchovy & Radishes
Ox Heart, Pickled Walnut & Watercress
Courgettes, Lentils & Yoghurt


Rabbit Saddle, Dandelion & Aioli
Confit Duck Leg & Carrots
Skate Wing, Jersey Royals & Monksbeard


Eccles Cake & Lancashire Cheese
Chocolate Mousse & Creme Fraiche
Creme Caramel
Gingerloaf & Butterscotch Sauce
Carrot Cake
Marmalade Ice Cream
Lemon Sorbet & Russian Vodka
Half Dozen Madeleines (fifteen minutes)
One Dozen Madeleines (fifteen minutes)


Devon Blue


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
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