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Nestled in the heart of London's Barbican, St. John Restaurant offers a culinary journey through traditional British cuisine with a daring focus on nose-to-tail eating. Renowned for its innovative use of offal and seldom-seen cuts, this menu invites adventurous food lovers to experience rich, robust flavors crafted from the finest ingredients.
Starters to awaken the palate
Begin your meal with signature dishes like the famous bone marrow paired with a fresh parsley salad and crusty sourdough bread, a dish that has earned its cult status for its rich, melt-in-the-mouth texture. For a comforting touch, the Welsh Rarebit offers a luscious blend of sharp cheddar cheese, beer, mustard, and egg atop golden bread. Those craving something with a spicy kick will appreciate the devilled kidneys on toast, featuring tender lamb kidneys seasoned with mustard and cayenne pepper.
Hearty mains showcasing British heritage
For the main course, indulge in classic British flavors with modern execution. The pheasant and trotter pie is a standout, combining gamey pheasant and tender pig's trotter enveloped in flaky puff pastry with a medley of onions, carrots, and celery. Lamb lovers will find joy in the roast lamb shoulder, served alongside earthy turnips, vibrant garlic greens, and perfectly roasted potatoes. The roast pigeon dish offers a delicate yet flavorful option, paired with the same seasonal vegetables that highlight the freshness of each ingredient.
Decadent desserts
Complete your dining experience with quintessential British desserts like the treacle tart topped with clotted cream, a perfect balance of sweetness and tangy lemon zest housed in a buttery shortcrust pastry. Alternatively, savor the delicate madeleines infused with lemon zest, offering a light and buttery finish to your meal.
Drinks and specials
St. John complements its bold menu with a thoughtful selection of wines and beers, carefully chosen to enhance the flavors of every dish. The restaurant is also known for seasonal specials—such as the hare saddle and venison broth—highlighting the best of British game and offal, making each visit a unique and memorable experience.
- Starters Bone marrow with parsley salad, Welsh rarebit, devilled kidneys on toast
- Mains Pheasant and trotter pie, roast lamb with turnips and garlic greens, roast pigeon with seasonal vegetables
- Desserts Treacle tart with clotted cream, madeleines with lemon zest
