St. JOHN Bread and Wine
Menu with Prices in the UK

Thick-cut, dry-cured Gloucester Old Spot bacon grilled crisp with melted farmhouse butter in toasted homemade white bread with house ketchup.

Two soft poached golden-yolk eggs served over sourdough toast spread with savoury gentleman's relish anchovy paste.

Two heritage soft-boiled eggs with crisp grilled sourdough fingers and salted cultured butter.

Scottish organic pinhead oatmeal porridge simmered with sea salt, topped with poached Armagnac prunes and Cornish clotted cream.

Thick toasted slices of legendary St. JOHN sourdough served with salted butter and bitter Seville orange marmalade.

World-famous sugar-dusted sourdough doughnut pillowy soft and generously injected with rich vanilla bean custard.

St. JOHN's pillowy brioche doughnut filled with tart homemade wild British blackberry and apple jam.

Tangy grilled mixture of mature Montgomery cheddar, stout, mustard, Worcestershire sauce, and cayenne pepper bubbling over sourdough.

House-cured duck breast ham served with sweet pickled walnuts and ribbons of seasoned white back fat.

Juicy Sicilian bright green olives dressed in cold-pressed extra virgin olive oil and crushed coriander seed.

Tender lamb kidneys flash-sautéed in spiced mustard, Worcestershire sauce, cayenne pepper, and foaming butter over toast.

Slow-shredded British pork shoulder potted in seasoned lard, served chilled with sharp baby cornichons and hot grilled toast.

Fergus Henderson's globally celebrated signature: roasted veal marrow bones with caper, shallot, and flat-leaf parsley salad, coarse grey sea salt, and toasted sourdough.

Hot-smoked British freshwater eel fillets paired with tart pickled red cabbage, fiery fresh horseradish, and crème fraîche.

Rich, smooth pink duck liver parfait spread lavishly across warm sourdough toast and topped with tangy spiced pickled quince.

Delicate matchsticks of raw celeriac tossed in Dijon mustard mayonnaise, crowned with a soft-boiled farm egg and chives.

Wood-grilled earthy Jerusalem artichoke tubers with sweet roasted balsamic red onions and black Kalamata olives.

Earthy roast heritage beetroots paired with nutty pickled pearl barley, tart fresh sheep's curd, and dill.

Thinly sliced seared British ox heart served rare with piquant pickled walnuts, watercress, and grated fresh horseradish.

Shatteringly crisp roasted crackling pork skin tossed through bitter dandelion leaves, red chicory, and cider vinegar dressing.

Wild British rabbit and gelatinous pig's trotter slow-braised together in cider and aromatic herbs with sweet Agen prunes.

Undyed Arbroath smoked haddock poached gently, served over buttery creamed potatoes and melted Welsh laverbread seaweed butter.

Highland wild red deer venison haunch grilled pink over charcoal, served with roasted mashed swede and spiced pickled walnut gravy.

Whole young English wood pigeon roasted pink on the bone, accompanied by peppery wild watercress and spiced sourdough bread sauce.

Thick-cut rare-breed Middle White pork chop with blistered crackling, served with bitter dandelion greens and English mustard jus.

Pan-seared Cornish grey mullet fillet served over slow-braised sweet anise fennel bulbs and pungent saffron garlic aioli.

Whole roasted sweet Delica squash wedge filled with fresh salted sheep's ricotta, pumpkin seeds, and bright parsley salsa verde.

Legendary British game pie for two: wild brown hare stewed in stout and chocolate under suet pastry, vented through an upright roasted marrow bone.

Hand-cut British Maris Piper potatoes thrice cooked in beef dripping until glass-crisp, served with garlic aioli.

Seasonal British greens (spring cabbage, spinach, and kale) quickly steamed with sea salt and unwaxed lemon juice.

Steamed Cornish new potatoes crushed gently in salted butter and fresh chopped garden mint.

Crisp bibb lettuce and herb leaves tossed in classic sharp English mustard and cider vinegar dressing.

Six delicate French shell-shaped sponge cakes baked fresh from batter to order in 15 minutes, arriving piping hot with honeyed edges.

Twelve freshly baked madeleines served straight from the oven to the table; airy, buttery, and fragrant with citrus zest.

Flaky puff pastry pie packed with spiced currants and brown sugar, paired classically with creamy, sharp raw-milk Lancashire cheese.

Dense, fiery spiced ginger sponge pudding drenched in bubbling warm butterscotch sauce and clotted cream.

St. JOHN's classic churned ice cream folded with toasted caramelised brown sourdough crumbs and bitter marmalade.

Aromatic English quince poached gently in vanilla syrup, served cold with Agen prunes and thick clotted cream.

Bourbon whiskey, Campari, and house sweet red vermouth stirred over ice with an orange peel twist.

Fergus Henderson's famous medicinal reviver: generous measure of bitter herbal Fernet-Branca lengthened with cold fizzy soda.

Crisp, aromatic French white wine produced exclusively for St. JOHN in southern France; notes of peach and citrus.

Robust, unpretentious Languedoc red blend bursting with ripe dark plums, herbs, and earthy spice.

Bespoke grower Grand Cru Champagne with creamy texture, fine persistent mousse, and toasted brioche elegance.

Medium-dry organic Herefordshire vintage cider pressed from traditional bittersweet apples (6.8% ABV).

Iconic low-alcohol Bermondsey pale ale with bright floral hops, citrus notes, and light crisp body (3.0% ABV).

Freshly pressed sweet orange juice poured directly to order.

Pure British spring water bottled in mineral glass supporting clean water charities.

Crisp effervescent British sparkling table water.

Dark roast filter coffee brewed fresh in pots, served with a jug of steaming hot whole milk.