Restaurant St Barts explores modern British cuisine with a focus on “hyper-seasonal” produce from small-scale farmers with dishes using no more than two key ingredients. Dishes on the fifteen-course tasting menu may include the likes of poached cod with preserved Wiltshire truffle and Hackney honey and lavender dessert. An optional wine pairing will also be available, with a list populated by bottles from low-intervention producers, and a six-course version of the menu to run weekday lunchtimes.
Dinner at the Smithfield restaurant begins in the bar area before diners move to the chef’s counter by the open, wood-fired kitchen and then the main dining space overlooking the cloisters of St Bartholomew The Great. Taking inspiration from the natural materials used to create the historic buildings around them, Restaurant St. Barts uses raw materials including stone, wood and linen to bring a feeling of the old Smithfield to the new.
Hyper-seasonal, modern British cuisine
Welsh wagyu bellini with Exmoor caviar; red mullet terrine with salted kohlrabi; native blue lobster with fermented red peppers and British XO sauce, and poached cod with preserved Wiltshire truffle.