Sunday 4 December 2016   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.

Mutton Broth
Calf's Brains and Tarragon
Salt Pollock and Tartare Sauce
Smoked Mackerel & Pickled Red Cabbage
Salt Hake, Leeks and Watercress
Devilled Kidneys on Toast
Smoked Cod's Roe, Egg & Cress
Ox Heart, Green Beans and Pickled Walnut
Dexter Beef Mince on Dripping Toast

Roast Squash, White Beans and Curd
Arbroath Smokie and Mash
Roast Wigeon and Braised Red Cabbage
Braised Duck Leg, Carrots and Aioli
Roast Tamworth, Chicory & Anchovy


Eccles Cake and Lancashire Cheese
Chocolate Terrine and Brandied Prunes
Apple and Calvados Trifle
Bread Pudding and Butterscotch
Apple and Quince Crumble
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