St. JOHN Marylebone
Restaurant · Marylebone ·
Small plates & fine wines, breakfast pastries, rarebit croquettes
Small plates & fine wines, breakfast pastries, rarebit croquettes
"Arguably London’s most revered restaurant name, St. John’s Marylebone location serves dinky, delicious small plates that are best enjoyed with a glass that’s never left dry. There’s something about this version of St. John, smack bang in central London, that screams daytime grazing and gulping. Like all St. John spaces, it’s white and bright, with their innately composed staff gliding around the upstairs bar area and the downstairs dining room, always with a deep-fried rarebit in hand." - rianne shlebak, heidi lauth beasley, jake missing, sinead cranna
"What’s better than a slab of Welsh rarebit? A deep-fried rarebit croquette. Leave it to the experts of elegant British food, St. John Marylebone, to transform the cheesy toast dish we usually enjoy in our trackies into something that makes us feel refined. The tangy, cheesy, béchamel-adjacent filling is revealed after cutting through the crunchy batter. Douse it in Lea & Perrins and swipe through the mustard sitting underneath the croquette for the perfect bite." - heidi lauth beasley, daisy meager, rianne shlebak, sinead cranna
"Arguably London’s most revered restaurant name, St. John’s Marylebone restaurant appears in the form of dinky, delicious small plates that are best enjoyed with a glass that’s never left dry. Like all St. John spaces, it’s white and bright, with their innately composed staff gliding around the upstairs bar area and the downstairs dining room, always with a deep-fried rarebit in hand. But it is much smaller and transient-feeling than Smithfield or Bread and Wine. This is kind of the point. Wonderfully balanced anchovy and crostini is made to be picked at, as is a dish of sprats and aioli, and these bits and bobs are best enjoyed at the bar, with the bustle of Marylebone Lane outside. There are equally good and bigger plates too, as well as a boxy downstairs for big groups, but something about this version of St. John, smack bang in central London, screams daytime grazing and gulping. photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch photo credit: Aleksandra Boruch Pause Unmute" - Jake Missing
"The old ones are the best, some say. St. John — with institutions in Smithfield and Spitalfields — remains among London’s very best restaurants, for its inimitable sense of identity and style as much as what it puts on plates or in glasses. The newest member of the family is now open in Marylebone and exists in the same utilitarian image — a sleek dining room of zinc bars and white washed walls where guests can order dishes like fried sea bass with braised fennel; deep-fried lozenges of Welsh rarebit “croquettes”; onion soup; cold roast mallard; barley, mushrooms, and Spenwood; and whiskey and shortbread. A menu for autumns and winters, and a restaurant for all seasons." - James Hansen
"Opening on Marylebone Lane on Wednesday 19 October, this new outpost will operate as both a wine bar and dining room with an all‑day menu inspired by Parisian and Tuscan wine‑bar culture — a convivial, all-hours spot for coffee, tartines, champagne with doughnuts, and three-course meals. Breakfast offerings will come from the group's Bermondsey bakery on Druid Street, supplying its well-known doughnuts, breads and granola served with yoghurt and seasonal poached fruit, and the between-breakfast-and-lunch service even encourages champagne alongside fruit, custard or chocolate doughnuts. The lunch service will transplant the daily changing blackboard tradition of small, shareable plates from the original Clerkenwell site and Bread and Wine, with the menu overseen by Fergus Henderson and chef‑director Jonathan Woolway; it will be driven by and paired to a celebrated wine list that highlights the group's own Minervois wines, white‑label French bottlings and long‑standing vigneron relationships alongside cuvées from exciting new winemakers. Expect a seasonal, local focus drawn from the group's classic repertoire but with cheeky luxury touches — including a possible hint of caviar — and a new savory signature: deep-fried, croquette-like stubbies of Welsh rarebit. The venue signals the group's first standalone restaurant opening since 2015 and a renewed emphasis on wine within its London portfolio, while retaining traditions such as the Clerkenwell 'elevenses' pairing of caraway seed cake and Madeira." - Adam Coghlan