Tuesday 28 July 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.

Watercress & Ham Soup
Beetroot, Red Cabbage & Crème Fraîche
Globe Artichoke & Vinaigrette
Snails & Oak Leaf
Lamb's Tongue, Bread & Green Sauce
Pork & Duck Gizzard Terrine
Lamb's Heart, Runner Beans & Anchovy
Smoked Cod's Roe, Duck Fat Potato & Duck Egg
Quail & Bramley Jelly
Cured Sea Trout, Cucumber & Dill
Lentils, Courgettes & Goat's Curd
Ox Heart, Chips & Ketchup
Pigeon, Beetroot & Pickled Walnut
Braised Rabbit, Summer Vegetables & Aioli
Plaice, Brown Shrimps & Chives
Sweetbreads, Peas & Bacon


Eccles Cake & Lancashire Cheese
Chocolate Terrine & Crème Fraîche
Peach Trifle
Bread Pudding & Butterscotch Sauce
Orange Cake
Strawberry Ice Cream
Brown Bread & Marmalade Ice Cream (one scoop)
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
Reservations Wine Orders Mailing List