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New Year's EveMenu

SIXTY FIVE POUNDS

Our chef Stephen James has composed this menu to maximise the
St John dining experience. This menu involves a selection of small courses which is to be taken by the whole table.

Glass of Champagne & Canapés on arrival
 

Pave of foie gras with confit of figs and
 lemon thyme brioche

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Cappuccino of white kidney beans with truffle oil

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Ravioli of lobster and scallop with ginger and coriander oil

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Granite

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Fillet of beef with roast shallots, puree of parsley and spinach,
 fricassee of girolles and port jus

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Brie de meaux with homemade walnut and raisin bread

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Assiette of chocolate

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Coffee and chocolates

Please ask your waiter if you have any concerns about the presence of nuts, seeds or other allergens

A discretionary service charge of 12.5% will be added to your bill

£35.00 PER HEAD DEPOSIT REQUIRED TO SECURE YOUR BOOKING