Tuesday 5 May 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 Soup & Horseradish
Kohlrabi, White Cabbage & Chervil
Potted Pork
Purple Sprouting Broccoli & Vinaigrette
Smoked Cod's Roe, Hen's Egg & Cress
Asparagus, Hot Butter & Coolea
Crispy Old Spot, Roast Red Onion & Radishes
Smoked Duck Ham, Braised Chicory & Walnuts
Salt Hake, Tomato & Gem
Blood Cake, Duck Egg & Brown Sauce
Pickled Mackerel, Jersey Royals & Crème Fraîche
Quail & Bramley Jelly
Fennel & Berkswell
Whole Crab & Mayonnaise


Devilled Kidneys
Confit Duck Leg, Carrots & Fermented Cabbage


Eccles Cake & Lancashire Cheese
Chocolate Slice & Milk Toffee Ice Cream
Apple & Calvados Cake
Baked Caramel Custard
Date Loaf & Butterscotch Sauce
Honeycomb Ice Cream
Apple Sorbet & Polish 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