Address: 26 St. John Street, London
Phone: 020 3301 8069
For starters we ordered the langoustines and mayonnaise, roast bone marrow and parsley salad, braised squid and salsify, snail and oakleaf to share between the four of us. And for main dish Gan ordered Woodcock and I felt adventurous and went with the Ox Heart with horseradish and beetroot dish. All the starters were actually not terribly impressive, but my ox heart dish, my goodness it was absolutely heavenly. Char grilled to perfection with just enough chewiness and tenderness to make anyone completely in love with the dish. Thank you St John for this wonderful introduction to ox heart! I am now and forever a fan of this "cut" of meat. Gan's woodcock dish was rather interesting, and extremely challenging to eat even for the most open minded eater. The bird's head was cut in half with the brain exposed so it could be eaten with the bird. I couldn't tell if he really liked it. For sweets, we had the traditionally prepared Eccles cake and treacle sponge cake that our English friend recommended. Yummy!
Dinner at St John was perhaps one of the more memorable dining experiences we have had in London. We'll choose this place over Fat Duck or Gordon Ramsay anytime. Would love to meet chef Fergus Henderson and shake his hand for this special dining experience, but was told that chef rarely comes into the restaurant due to his Parkinson disease. But good to see that the restaurant is still doing well despite his absence, with attentive and unfussy kitchen and front of house staffs. St John is doing admirably, trying to preserve ways of cooking which may not be as appreciated by the McDonald's generation. But for each of them, hopefully there's another yaokui out there who is open minded and willing to explore the origins of modern civilization cooking.
langoustines and mayonnaise
Braised Squid and Salsify
Ox Heart, Beetroot and Horseradish
Steamed Treacle Sponge and Custard
Eccles Cake and Lancashire Cheese