Tuesday 3 March 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.


Jersey Rock Oysters (each)
Beetroot Soup
Smoked Mackerel & Pickled Red Cabbage
Jerusalem Artichoke, Roast Shallots & Rocket
Kohlrabi, Brown Shrimp & Chervil
Lamb's Tongues, Radishes & Green Sauce
Dripping Toast, Spinach & Coolea
Duck Hearts, Watercress & Aioli
Calf's Brains & Tarragon
Quail & Bramley Jelly
Mussels, Bacon & Laverbread
Butter Beans, Chard & Yoghurt
Whole Crab & Mayonnaise


Arbroath Smokie & Mash
Suckling Kid, Pink Firs & Dulse
Duck Leg, Lentils & Kale
Veal & Bacon Pie (for two)


Eccles Cake & Lancashire Cheese
Chocolate & Salted Caramel Tart
Blood Orange, Meringue & Cream
Poached Pear, Brown Sugar Ice Cream & Brioche
Gingerloaf & Butterscotch Sauce
Treacle Toffee Ice Cream
Apple Sorbet & Polish Vodka
Half Dozen Madeleines (fifteen minutes)
One Dozen Madeleines (fifteen minutes)


Glebe Brethan
Harbourne 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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