The St John Hotel in Covent Garden opened in Spring 2011 on the site of Manzi's famous seafood restaurant. The hotel was originally founded by chef Fergus Henderson and restaurateur Trevor Gulliver, but after running into financial difficulties in 2012 was bought out of administration by Singaporean hotelier and restaurateur Loh Lik Peng.
The kitchen is still led by Tom Harris who follows the principle of 'Nose-to-tail eating' or rather 'From table to bed' using the very best of the British seasonal larder to produce dishes of the highest quality. The restaurant is open for breakfast, elevenses, lunch and supper, as well as their famous Little Bun Moment in the afternoon, containing either bitter chocolate, prune or anchovy. Expect the likes of snails, pig's cheek and lovage or mackerel, kohlrabi and coco beans amongst the starters, followed by pot roast short rib, carrots and horseradish or skate, bread and brown shrimp. Desserts home in on the classics with a steamed treacle sponge and custard or chocolate sundae.
Also featured in: Michelin Guide.
|Disabled Access||Private Dining Room||Private Parties|