Tuesday 28 February 2017   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.

Welsh Rarebit
Potato and Watercress Soup
Green Beans and Roast Shallots
Crispy Pig's Skin and Tarragon
Smoked Sprats, Potato and Dill
Duck Liver and Foie Gras Toast
Potted Pork and Pickled Cucumber
Cold Rabbit, Dandelion and Shallots
Smoked Cod's Roe, Egg and Cress
Dried, Salted Pig's Liver, Radishes and Spring Onion
Blood Cake, Duck Egg and Brown Sauce
Calf's Brains and Salsify
Devilled Kidneys on Toast
Quail and Aioli

Beetroot, Lentils and Goat's Curd
Lemon Sole and Tartare Sauce
Ox Heart, Chips and Ketchup
Pheasant & Trotter Pie (for two)


Eccles Cake and Lancashire Cheese
Bread and Butter Pudding
Blood Orange Eton Mess
Apple and Rhubarb Crumble
Chocolate Terrine and Brandied Prunes
Malt Ice Cream
Lemon Curd Ice Cream (one scoop)
Rhubarb 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